Tortellini and spinach casserole

Ingredients for 4 servings:

• 30 g butter for frying and greasing
• 500g Gouda
• 1 onion(s)
• 1 clove(s) garlic
• 50 g tomato paste
• 500 g tomatoes, pureed, or tomato pieces
• 200 g cream
• 1 tsp, leveled salt
• 1 tsp, heaped pepper
• 1 tsp sugar
• 1 tsp, chopped oregano, dried
• 800 g fresh tortellini from the refrigerated section (e.g. 400 g with cheese filling, 400 g with tomato/mozzarella filling)
• 500 g leaf spinach, frozen, thawed and squeezed

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

also vegetarian

Chop the onion and garlic into very small pieces. Cut 300g of Gouda into small cubes. Grate 200g of Gouda (for the casserole dish). Squeeze the frozen spinach dry (to remove any water) and add salt to taste. Sauté the onion and garlic in a pan with butter. Add the diced Gouda and reduce the heat to low to prevent the cheese from burning. Add the tomato paste and stir in. Add the canned passata with liquid. Then add the cream and season with salt, pepper, and oregano to taste. Bring everything to a simmer over low heat (note: stir frequently to prevent burning). Grease a casserole dish with butter. Add the tortellini and salted spinach to the casserole dish (mix well if you like). Now generously spread the tomato cream sauce over the tortellini and spinach. Sprinkle the grated Gouda on top. Bake for 25-30 minutes at 190°C (convection oven) and serve hot. Serving tip: Serve with a baguette or bread roll for the sauce.