Tortellini and spinach casserole

Ingredients for 2 servings:

• 500 g tortellini, fresh or frozen
• 300 g leaf spinach, frozen
• 1 tbsp butter, generous
• 1 clove(s) garlic
• 300 ml milk
• 50 ml cream
• 50 g Parmesan, freshly grated
• 2 tbsp flour
• 1 pinch of salt
• 1 pinch of nutmeg
• 100 g cheese, hearty, for gratinating

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

easy and delicious

Cook the tortellini according to the package instructions, drain, and set aside. Defrost the spinach leaves (I put the spinach in my steamer basket, so it’s done in 5 minutes and doesn’t absorb any extra water). Then squeeze it thoroughly, ideally using a potato masher directly in the steamer basket. Turn on the oven, grill function, on high. Heat the sauce: Melt the butter in a saucepan over medium heat, press in the garlic and sauté lightly, then add the flour and sauté lightly, stirring constantly. Pour in the milk and cream and bring to a boil, then cook for at least 1 minute. Remove from the heat, stir in the grated Parmesan cheese, and season with salt and nutmeg. Add the squeezed spinach. This should make a fairly thick sauce, but if it’s like pudding, add a splash of milk. Then add the tortellini, place it in the baking dish, sprinkle generously with cheese, and bake for about 6-7 minutes.