Tortellini gratinated with salmon and spinach

Ingredients for 4 servings:

• 500 g fresh tortellini with spinach and ricotta filling (refrigerated section)
• 300 g salmon fillet(s), fresh
• 300 g leaf spinach, frozen
• 3 large tomatoes
• 150 g cream cheese
• ½ cup cream
• 1 dash of fresh lemon juice
• salt and pepper
• 100 g cheese for topping (cheese type according to taste)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick gratin for every day

Dice the tomatoes and season generously with salt in a bowl, then let stand for about 5 minutes. Meanwhile, cut the salmon into 1 x 1 cm cubes and the thawed spinach into about 1 cm wide strips. Mix the salted tomatoes with the cream cheese and then carefully fold in the spinach and salmon. Season everything generously with salt and pepper and add the lemon juice. Let the mixture sit for a short while. Grease a baking dish and place the fresh tortellini directly into the dish without pre-cooking. Pour the gratin mixture evenly over the pasta and pour the cream over everything. Sprinkle with cheese. Bake the gratin for 20 minutes in a preheated oven at 200 degrees Celsius. It is important to use fresh tortellini. Dried tortellini must, of course, be cooked according to the package instructions beforehand.