Tortellini casserole with tuna

Ingredients for 4 servings:

• 750 g tortellini with spinach or ricotta filling
• 500 ml cream
• 400 g cream cheese with herbs
• 500 g mushrooms
• 150 ml milk
• 400 g tuna in its own juice (not in oil)
• ½ tsp garlic powder
• 1 tsp salt
• 2 tsp chives, dried
• ½ cube of stock
• 200 g Emmental cheese, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Cook the tortellini and then drain. Meanwhile, wash the mushrooms and slice them into approximately 5 mm thick slices. Drain the tuna and shred it into very small pieces with a fork. Heat the cream (do not boil yet) and melt the cream cheese and 100 g of Emmental cheese in it. Add the herbs, salt, and milk and bring to a boil briefly. For baking, it is best to use a tall glass dish. Layer the mushrooms, tuna, tortelloni, and the sauce in several layers and then sprinkle with the remaining Emmental cheese. You can make more layers if you like. The casserole needs to be baked in a preheated oven at 200 °C (top/bottom heat) until the cheese melts and turns yellow-brown (approx. 15-20 minutes). It is also delicious cold. The serving size is based on 4 very hungry eaters.