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
Baked Tortellini with Spinach
Baked Tortellini with Spinach

Instructions

  1. 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).
  2. 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.
  3. Then put everything in a large baking dish and sprinkle the grated cheese over it.
  4. Tip: You can of course use other cheese instead of Emmentaler, but I like the casserole with Emmentaler best.
  5. Bake the casserole in the oven at 160 ° C for about 30 minutes (the cheese should be golden yellow).

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