Tortellini and Spinach Casserole

Summary

Ingredients

• 500 g tortellini, fresh or frozen
• 300 g spinach leaves, frozen

For the sauce:

• 1 tablespoon butter, generously
• 1 clove garlic
• 300 ml milk
• 50 ml cream
• 50 g parmesan, freshly rated
• 2 tablespoon flour
• 1 pinch (s) salt
• 1 pinch (s) nutmeg
• 100 g cheese, heartier, to be ratinated (ratin cheese)

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Instructions

1. Cook the tortellini according to the instructions on the packet, drain and set aside.
2. Thaw the spinach leaves (I put the spinach in my steamer so that it is ready in 5 minutes and does not draw any additional water). Then squeeze out thoroughly, ideally directly in the steamer insert with the potato masher.
3. Turn on the oven, grill function, highest setting.
4. Let the butter sauce get hot in the saucepan over medium heat, squeeze in the garlic and fry gently, then add the flour and sweat it gently, stirring constantly. Pour milk and cream on top and bring to the boil, boil for at least 1 minute. Remove from heat, stir in grated Parmesan and season with salt and nutmeg. Add the squeezed spinach. Should make a pretty thick sauce, but if it`s like pudding, add a dash of milk. Then sprinkle the tortellini generously with cheese in the baking dish and gratinate for about 6-7 minutes.