Tortellini Casserole with Spinach and Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g tortellini, fresh, fillin to taste
- 250 g spinach leaves, frozen
- 1 tablespoon oil
- some water
- 1 small onion (s)
- 1 clove garlic
- 400 g tomato sauce, homemade or from a lass
- 1 scoop mozzarella
- salt
- pepper
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Chop the onion and garlic and fry briefly in a little oil. Add the frozen spinach with a small splash of water and allow to thaw. Sauté briefly and season with salt, pepper and nutmeg.
- Spread the finished spinach in a baking dish and pour the tortellini over it. Be sure to use the fresh, chilled tortellini, which only need to cook for 2 - 3 minutes, otherwise they won`t be cooked in the casserole. Pour the tomato sauce over the tortellini and distribute it so that everything is covered. Here you can either make a tomato sauce yourself beforehand or take a seasoned one out of the glass. Finally, tear the mozzarella into small flakes and cover the casserole with it. Alternatively, simply use the cheese of your choice.
- Bake at 200 degrees Celsius for about 20 minutes until the cheese is lightly browned.
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