Tortellini, broccoli and carrot casserole

Ingredients for 4 servings:

• 500 g broccoli
• 400 g carrot(s)
• 2 tsp vegetable broth, instant
• 2 packs of tortellini with ricotta and spinach filling (refrigerated section, e.g. from Hilcona), 250 g each
• 3 m.-sized eggs
• ½ liter of milk
• Salt and pepper, colored or black, from the mill
• e.g. nutmeg, freshly grated
• 50 g Gouda, freshly grated
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

vegetarian

Wash the broccoli, drain, and cut into small florets. Trim, peel, and wash the carrots, then cut diagonally into pieces. Cook both in boiling water to which 1 to 2 teaspoons of vegetable stock have been added for 3 to 5 minutes. Then drain and set aside the vegetables. Cook the tortellini in boiling, lightly salted water for about 2 minutes until cooked through. Then remove the pasta and set aside. In a large bowl, whisk the eggs with the milk and season generously with a little salt, several turns of mixed or black pepper from a mill, and some freshly grated nutmeg. If you don’t like nutmeg, you can omit it. Arrange the tortellini and vegetables in a greased baking dish, pour the egg wash over them, and sprinkle with freshly grated Gouda cheese. Bake the casserole in a preheated oven at 175°C (top/bottom heat) or 150°C (fan oven) for about 45 minutes. Serve with a tomato salad.