Summary

Ingredients

• 1 medium onion (s)
• 1 clove garlic
• 1 teaspoon vegetable stock, instant
• 250 g spinach leaves (frozen)
• 500 g tortellini with spinach and ricotta fillin, coolin shelf
• 200 g cooked ham
• 200 g cream
• 2 tablespoon sauce thickener, lighter
• 100 g cheese, rated
• 2 tablespoons oil
• salt
• pepper
• nutmeg
• Lemon juice
• 300 ml water

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Instructions

1. Cook the tortellini in salted water for about 3 minutes, then drain and drain.
2. Peel and chop the garlic and sauté in 1 tablespoon of hot oil. Deglaze with 100 ml water, then bring to the boil and stir in 1/2 teaspoon vegetable stock. Add the spinach leaves and cook for about 10 minutes. Season with salt, pepper and nutmeg.
3. Peel and dice the onion and fry in 1 tablespoon of hot oil. Deglaze with 200 ml of water and cream. Bring to the boil and add 1/2 teaspoon vegetable stock. Stir in the sauce thickener. Then bring to the boil and season with salt, pepper and lemon juice.
4. Dice the boiled ham.
5. Now distribute the tortellini, spinach leaves and boiled ham in a large baking dish. Pour the sauce over it and sprinkle everything with the cheese.
6. Put the tortellini casserole in the preheated oven at 175 ° C and bake for about 15 minutes. Serve hot.