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Tortellini Casserole with Zucchini

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Tortellini Casserole with Zucchini

The perfect tortellini casserole with zucchini recipe with a picture and simple step-by-step instructions.

  • 600 g Tortellini filled with spinach, fresh
  • 2 small Zucchini green
  • 200 g Cream 10% fat
  • 8 tbsp Freshly grated Parmesan
  • Pepper from the grinder
  • Freshly grated nutmeg
  1. Cook the tortellini in plenty of salted water according to the package instructions. Then drain and drain. Wash the zucchini, grate dry and grate. Preheat the oven to 200 degrees top and bottom heat (180 degrees convection). Put the cream in a saucepan, add the Parmesan and the zucchini season with pepper and nutmeg. Let everything boil for 2-3 minutes. Mix the tortellini well with the cream sauce and place in a baking dish. Put the tortellini casserole in the hot oven and bake for 15-20.
Dinner
European
tortellini casserole with zucchini

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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