Broccoli tortellini casserole

Ingredients for 2 servings:

• 250 g broccoli
• 1 bell pepper(s), red
• 1 pack of fresh tortellini from the refrigerated section, 250 g each
• 1 tbsp butter
• 1 tbsp, heaped flour
• 125 ml milk
• 2 tbsp cream
• 60 g Gouda, grated, medium-aged
• salt and pepper
• nutmeg
• Herbs, Italian
• Butter for the mold

Instructions

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

Clean and wash the broccoli and divide it into florets. Clean and wash the bell peppers, remove the seeds, and cut into strips. Blanch the broccoli florets in lightly salted water for a few minutes, then drain. Cook the tortellini according to the package instructions, then drain and set aside. Heat the butter in a saucepan, stir in the flour, add the milk and cream, mix, and season with the spices. Bring to a boil while stirring. Stir in the cheese and melt. Grease an ovenproof dish with butter, add the vegetables and tortellini, and pour the sauce over the top. Bake in a preheated oven at 160°C (convection oven) on the middle rack for about 15 minutes.