Pesto Tortellini Casserole with Mushrooms and Pine Nuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 1 clove garlic
- 1 pack mushrooms, fresh
- some olive oil for frying
- 190 g pesto, reen
- 200 g crème fraîche with herbs
- some water
- 100 g pine nuts
- 1 handful basil
- salt and pepper
- 1 teaspoon, leveled oregano
- 1 teaspoon, grained marjoram
- 800 g tortellini with ricotta and spinach fillin
- 200 g Gouda cheese, rated
Print Recipe
Pin Recipe Instructions
- Chop the onion and garlic, cut the mushrooms into thick slices. Sweat the onions and garlic together in a little olive oil and then add the sliced mushrooms. Sear everything together for 5 minutes.
- Add the pesto, crème fraîche and a little water to thin the consistency. Then bring to the boil briefly.
- In the meantime, lightly fry the pine nuts in a pan until they have turned brown. Then set aside.
- Tear the fresh basil and add to the mass. Then season with salt, pepper, oregano and marjoram.
- Put the tortellini in a baking dish, spread the sauce over it and add the fried pine nuts. Mix everything and finally distribute the grated Gouda generously.
- Bake the casserole in a hot oven at 180 ° C for approx. 20 - 30 minutes. Remove and serve as soon as the cheese is golden brown.
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