Cheese tortellini with spinach cheese sauce and tomatoes

Ingredients for 4 servings:

• 1 pack of tortellini with cheese filling, approx. 500 g
• 2 large vine tomatoes
• 200 g spinach, young, fresh or frozen
• 1 large onion(s)
• 150 g herb cream cheese
• 500 ml water
• 2 tsp vegetable broth, instant
• 2 tbsp butter
• 2 tbsp flour
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Boil 2-3 liters of salted water for the tortellini. Preheat oven to 200°C (top/bottom heat). Peel and dice the onion, then sauté in hot butter. Sprinkle with flour and sauté until lightly browned. Gradually stir in the water and broth until the sauce becomes creamy. Stir in the cream cheese, season with salt and pepper, and simmer for 5 minutes. Wash the spinach (or frozen) and slice the tomatoes. Cook the tortellini according to the package instructions. Then remove from the pot and place in a baking dish. Allow the spinach to wilt in the pasta water, then drain and add to the tortellini in the baking dish along with the tomato slices. Pour the sauce over the onion and bake in the oven for 10-15 minutes.