Tortelloni casserole with mushrooms and broccoli

Name: Tortelloni casserole with mushrooms and broccoli
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 15 g dried porcini; 400 g Broccoli; 200 g Mushrooms; 7-10 Tbsp Salt; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 250 ml Vegetable broth; 250 ml Milk; 7-10 Tbsp Pepper; 800 g Tortelloni with ricotta and spinach filling (refrigerator); 75 g Gouda cheese; 1 bunch of parsley; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

15 g dried porcini
400 g Broccoli
200 g Mushrooms
7-10 Tbsp Salt
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
250 ml Vegetable broth
250 ml Milk
7-10 Tbsp Pepper
800 g Tortelloni with ricotta and spinach filling (refrigerator)
75 g Gouda cheese
1 bunch of parsley
7-10 Tbsp Grease

Directions

1
Soak rock##mushrooms## in cold water. Clean broccoli, cut into florets from the stems and wash. Clean, clean and slice the mushrooms. Cook broccoli in boiling salted water for about 4 minutes, drain and drain well. For the sauce melt fat in a pot.
2
Stir in flour and sweat briefly. Add stock and milk while stirring. Bring to the boil, boil for 3-5 minutes and season with salt and ##pepper##. Pour porcini mushrooms into a sieve and chop. Add porcini to the sauce. Put tortelloni, broccoli, mushrooms and sauce in a greased casserole dish. Sprinkle with ##cheese ##. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Wash parsley, shake dry, pluck leaves from the stalks and chop.
3
Add porcini to the sauce. Put tortelloni, broccoli, mushrooms and sauce in a greased casserole dish. Sprinkle with ##cheese ##. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Wash parsley, shake dry, pluck leaves from the stalks and chop. Sprinkle the finished casserole with ##parsley##.
4
Waiting time approx. 10 minutes