John Myers
Ingredients for 6 servings:
- 1 pack of tortellini
- 1 small zucchini, finely chopped
- ¼ pumpkin(s) (Hokkaido pumpkin or butternut)
- ½ stalk(s) leek, cut into rings
- 200 g mushrooms, sliced
- 2 tomatoes, chopped
- 2 carrots, sliced
- 500 ml milk
- salt and pepper
- nutmeg
- 2 eggs
- 2 tbsp herbs, of your choice
- some chili powder
- 100 g cheese, grated
- e.g. bacon, sliced, optional
- Oil, for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
Cook the tortellini with the sliced carrots until al dente. Brush a baking dish with a little oil, add the tortellini, add the remaining vegetables, and mix gently. Season the milk with the eggs, spices, and herbs, and pour over the tortellini. Sprinkle with grated cheese and, if desired, top with bacon slices. Cover with aluminum foil and bake for 20 minutes at approximately 180°C. Remove the foil for the final 10-15 minutes, and bake until crispy. Serve with a green salad.
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