Tortellini casserole with cheese and cream sauce

Ingredients for 4 servings:

• 250 g dried tortellini, variety of your choice
• 3 m.-large carrot(s)
• 500 g broccoli, fresh
• 1 garlic clove(s)
• 2 tbsp rapeseed oil
• 2 tbsp Flour, Type 405
• 500 ml low-fat milk
• 250 ml vegetable broth, instant
• 200 g cream cheese spread
• ½ pack of herbs (8-herb mix), frozen
• salt and pepper
• nutmeg
• 50 g Gouda, grated
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

with carrots and broccoli, children like it, also vegetarian

Preheat oven to 175°C. Grease a large baking dish. Cook tortellini in boiling salted water according to the package instructions. Drain. Trim and slice the carrots. Cook the carrots in boiling salted water for 15 minutes. Trim the broccoli, divide it into florets, and cook with the carrots for the last 5 minutes. Drain. Peel and finely dice the garlic clove. Heat oil in a saucepan, sauté the garlic until translucent. Carefully stir in the flour with a whisk and deglaze with the stock and milk. Simmer briefly. Dissolve the cheese in the sauce, season with spices, and stir in the herbs. First, distribute the tortellini evenly in the dish, then the vegetables. Pour the sauce over everything and sprinkle with cheese. Bake in the oven for 15-20 minutes.