Tortellini casserole

Ingredients for 3 servings:

• 500 g tortellini (from the refrigerated section)
• 1 stalk(s) leek
• 3 large tomatoes
• 1 cup crème fraîche or sour cream
• some cheese, for topping
• 25 g butter
• 25 g flour
• 250 ml milk
• 125 ml vegetable stock
• 3 tsp herbs, frozen
• 150 g cream cheese (herb variety)
• Salt and pepper, pepper, nutmeg
• some nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the leek, halve lengthwise, and cut into thin rings. Cook the pasta with the leek according to the instructions. In the meantime, make the sauce. Melt the butter in a saucepan, then remove from the heat and immediately(!) vigorously stir in the flour with a whisk. Stir in the milk and stock until everything combines into a nice sauce and no longer lumps. Then return the mixture to the stovetop, add the cream cheese and herbs, and bring everything to a boil. Season with pepper, salt, and nutmeg. Place the pasta and leek mixture in a baking dish and pour the sauce over it. Chop the tomatoes and arrange them on top. Spread the crème fraîche over the tomatoes and top with the cheese as the final layer. Bake at around 175°C for about 20 minutes, until the cheese is nicely browned.