John Myers
Tortelloni – Spinach – Casserole
The perfect tortelloni – spinach – casserole recipe with a picture and simple step-by-step instructions.
- 125 g Frozen spinach leaves
- 70 Milliliters Water
- Salt
- Nutmeg
- Fresh onion
- 10 g Butter
- 3 tablespoon Diced raw ham
- 100 Milliliters Milk
- 2 tablespoon Creme fraiche Cheese
- 25 g Processed cheese
- Pepper
- 125 g Tortelloni Carne
- Grated cheese
- Put the spinach in a saucepan with the water and a little salt. Cover and bring to the boil and simmer over low heat for about 5 minutes. Stir it every now and then. Drain and drain.
- Finely dice some onion. Sauté in the butter until translucent. Fry the ham cubes briefly. Add milk and crème fraîche. Bring to the boil briefly while stirring. Take the pot off the stove. Melt the cheese in it. Season with pepper.
- Put the tortelloni in boiling water. Let it steep for two minutes. Drain and drain.
- Spread the tortelloni on the bottom of a greased casserole dish. Pour the spinach over it. Pour the ham and cheese sauce over them. Sprinkle with grated cheese. Bake in the oven at 200 degrees for about 10 to 15 minutes.
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