Baked Tortellini with Spinach
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 tortellini (spinach ricotta), fresh from the refrierator
- 450 g creamed spinach, frozen
- 1 small onion (s)
- 600 ml cream
- 30 g pumpkin seeds (more if you like)
- salt and pepper
- nutmeg
- 200 g Emmentaler, rated
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Cut the onion into small cubes and sweat in a little oil in a large pan. Deglaze with the cream (one third of the cream can also be replaced with milk).
- Add the creamed spinach and first defrost on a medium heat and then briefly bring to a simmer. Then add the tortellini, stir, season with pepper, salt and nutmeg and mix in the pumpkin seeds.
- Then put everything in a large baking dish and sprinkle the grated cheese over it.
- Tip: You can of course use other cheese instead of Emmentaler, but I like the casserole with Emmentaler best.
- Bake the casserole in the oven at 160 ° C for about 30 minutes (the cheese should be golden yellow).
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