in Recipes

Tortellini casserole with broccoli and carrots

updated

Spread the love

Ingredients for 4 servings:

  • 400 g whipped cream
  • 50 g tomato paste
  • 250 g broccoli
  • 450 g carrot(s)
  • 800 g tortellini, vegetarian filling
  • 35 g sunflower seeds
  • 3 slices of Gouda
  • 3 tomatoes
  • Margarine for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash and chop the broccoli, tomatoes, and carrots. Blanch the broccoli and carrots in salted water for about 5 minutes. Remove and set aside. Add the tortellini to the vegetable water and cook according to the package instructions. Make a sauce from the cream and tomato paste with pepper, salt, vegetable stock, and nutmeg. Place everything in a greased baking dish. Add the fresh tomatoes. Pour the sauce over the sauce. Finally, top with the Gouda cheese and sprinkle with the sunflower seeds. Bake in an oven preheated to 180°C (top/bottom heat) for about 20 minutes on the middle rack.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Vegan sugar-free coconut slices

Reineclaudendatschi