Tortellini casserole with leaf spinach and peppers

Ingredients for 4 servings:

• 1 tbsp leaf spinach (frozen)
• 250 g tortellini with minced meat filling
• 1 bell pepper(s), red, cut into strips
• 1 onion(s), diced
• 1 clove(s) garlic, crushed
• 20 g butter
• nutmeg
• 1 bunch of basil
• 150 g cheese (old Gouda), grated
• 100 ml cream
• some vegetable broth, instant
• salt and pepper
• Fat for the casserole dish

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the spinach leaves. Cook the tortellini in salted water according to the package instructions until al dente. Sauté the diced onion and crushed garlic in hot butter until translucent. Add the bell pepper strips and sauté. Then add the spinach leaves and sauté for about 3 minutes. Season generously with the spices, if desired. Place the tortellini and vegetables in a greased baking dish. Finely slice the basil and arrange on top. Mix the grated cheese with the cream and vegetable stock and pour evenly over the vegetables. Bake in a preheated oven at 200°C for about 15 minutes. Serve hot. Tip: You can also add leeks to the vegetables.