Tortellini casserole

Ingredients for 3 servings:

• 1 pack of tortellini with meat filling, approx. 250 g
• 250 g frozen vegetables, e.g. peas, carrots, corn
• 1 pack of Emmental cheese, grated, approx. 150 g
• 1 tbsp butter or margarine
• 1 tbsp flour
• ¾ liter meat broth, cold
• 1 dash of cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cook the tortellini and vegetables in a little salted water until soft. Meanwhile, prepare the béchamel sauce as follows: Melt the butter in a saucepan over high heat. Once melted, turn off the heat, add the flour, and stir vigorously until everything is combined. Then gradually add the stock while turning the heat back on. Continue stirring vigorously until the sauce reaches the desired consistency. The technique sounds complicated, but this way you’ll avoid lumps and nothing will burn. Finally, stir in the cream. Then place the tortellini, vegetables, and sauce in a baking dish, sprinkle with the cheese, and bake in the oven at approximately 200°C (top/bottom heat) until the cheese has reached the desired browning—this takes about 20-30 minutes.