John Myers
Tortellini Nigratin …. with Broccoli and White Bolognese Sauce
The perfect tortellini nigratin …. with broccoli and white bolognese sauce recipe with a picture and simple step-by-step instructions.
- 250 g Tortellini filled with cheese
- 0,5 Fresh broccoli
- 400 g Minced meat
- 3 Spring onions fresh
- 2 Garlic cloves
- Colorful pepper
- Celery salt
- 0,5 liter Vegetable broth
- 200 g Processed cheese
- Fresh herbs rosemary, oregano, thyme, basil
- 1 Mozzarella
- 100 g Freshly grated Parmesan
- Cook the tortellini al dente, drain and set aside.
- Cut the broccoli into small florets and cook for 3 minutes in hot, salted water.
- Season the minced meat with salt and pepper, fry it with the garlic and the onion in a frying pan, pour the broth over it and simmer for 5 minutes. Then stir in the herbs and cheese, if necessary thicken with a little cornstarch.
- Now put the tortellini in a flat baking dish, put the broccoli in between, pour the minced meat sauce over it, sprinkle a quarter of the Parmesan cheese on top, cut the mozzarella into slices and spread on top. Spread the rest of the Parmesan on top and cover with aluminum foil.
- Bake at 150 degrees for 20 minutes then remove the foil, turn the oven up to 180 degrees and bake the cheese until golden yellow …………..
- Tastes great and warmed up even better the next day
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