Summary

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

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Instructions

1. Cook the tortellini together with the sliced carrots until al dente.
2. 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.
3. 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.
4. Serve with a green salad.