Tortelloni gratin with broccoli

Name: Tortelloni gratin with broccoli
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 400 g Broccoli; 1 Onion; 1 Garlic clove; 125 g Mozzarella; 1 package (250 g) dried tortelloni (cooking time 8-10 minutes); 1 TABLESPOON Oil; 1 package (370 g) chunky tomatoes with herbs; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
400 g Broccoli
1 Onion
1 Garlic clove
125 g Mozzarella
1 package (250 g) dried tortelloni (cooking time 8-10 minutes)
1 TABLESPOON Oil
1 package (370 g) chunky tomatoes with herbs
7-10 Tbsp Grease

Directions

1
For the tortelloni, boil 2-3 litres of salted water (approx. 1 teaspoon salt per litre). Clean the broccoli, cut into florets and wash. Peel onion and garlic and dice finely. Cut mozzarella into slices.
2
Preheat oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4). Add tortelloni to boiling salted water and cook according to package instructions. Add broccoli about 4 minutes before the end of the cooking time.
3
For the sauce, heat oil in a saucepan. Sauté the onion and garlic in it. Add the chunky tomatoes, bring to the boil and simmer for about 5 minutes. Grease a casserole dish.
4
Drain the pasta and broccoli, collecting about 100 ml of pasta water. Stir into the sauce, season with salt, pepper and 1 pinch of sugar. Pour the tortelloni mix into the tin. Pour tomato sauce over it, place mozzarella on top.
5
Bake in the oven for 8-10 minutes.