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Tortellini Gratin with Vegetables

5 from 2 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 144 kcal
Contents show

Ingredients
 

  • 400 g Tortellini filled with ricotta and spinach
  • 200 g Peas and carrots
  • 3 Pc. Eggs
  • 100 g Freshly grated Parmesan
  • 250 ml Milk
  • Freshly grated nutmeg
  • 0,5 bunch Chopped parsley
  • Salt and pepper

Instructions
 

  • Cook the tortellini in boiling salted water according to the instructions on the packet until al dente. Pour into a sieve and drain well. Preheat the oven to 220 degrees (convection 200 degrees). Mix in the eggs with the verqurilen, the Parmesan, season with salt, freshly ground pepper and nutmeg. Put the tortellini, peas and carrots in a baking dish, pour the egg mixture evenly over the tortellini. Gratinate on the middle rack of the oven for about 15 minutes, after 10 minutes fold in the parsley lightly, and gratinate until done. Serve hot.
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Nutrition

Serving: 100gCalories: 144kcalCarbohydrates: 3.6gProtein: 11gFat: 9.5g
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Written by John Myers

Professional Chef with 25 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.

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