Colorful Tortellini Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 packet tortellini
- 1 small zucchini, finely chopped
- 0.25 ¼ pumpkin (se), (Hokkaido pumpkin or butternut)
- 0.5 stick ½ leek, cut into rings
- 200 g mushrooms, sliced
- 2 tomato (s), finely chopped
- 2 carrots, sliced
For the cast:
- 500 ml milk
- salt and pepper
- nutmeg
- 2 egg (s)
- 2 tablespoon herbs your choice
- some chili powder
- 100 g cheese, rated
- acon, sliced, optional
- Oil, for the mold
Print Recipe
Pin Recipe Instructions
- Cook the tortellini together with the sliced carrots until al dente.
- Brush a baking dish with a little oil, add the tortellini, add the remaining vegetables and mix together a little. Season the milk with the eggs, spices and herbs very vigorously and pour over the tortellini. Scatter grated cheese on top and, if you like, cover with slices of bacon.
- Cover with aluminum foil and bake for 20 minutes at approx. 180 ° C, remove the foil for the last 10-15 minutes and bake until crispy.
- Serve with a green salad.
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