Summary

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

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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).