Spätzle and ravioli casserole

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 stalk(s) leek
• 5 carrots
• 1 parsnip(s)
• 1 can tomatoes, peeled
• 1 bag of spaetzle
• 1 bag of ravioli with ricotta and spinach filling (refrigerated section)
• 1 cup cream cheese
• 150 g Gruyère cheese, grated
• 150 g Sbrinz cheese, grated
• 1 tsp salt
• some pepper
• some nutmeg
• some butter
• some olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Kids love this casserole!

Finely chop the onion and sauté in a frying pan with a mixture of butter and olive oil for five minutes. Press in the garlic and sauté for one minute. Grate the carrots and parsnips, add them, and sauté for one minute. Deglaze with the peeled tomatoes. Add salt. Add the spaetzle, then add the cream cheese and stir vigorously until dissolved. Season. Add half of the grated cheese and transfer everything to a prepared baking dish. Distribute the ravioli and the remaining cheese over the baking dish. Place the dish in the preheated oven at 200°C (top/bottom heat) and bake for 30 minutes.