Baked Tortellini in a bed of spinach
Ingredients for Baked Tortellini in a bed of spinach
| Amount | Ingredient |
|---|---|
| 300 grams | Spinach (frozen) |
| 2 Pk | Tortellini (spinach, ricotta) |
| 1 pc | Onion |
| 2 Bch | Milk |
| 20 g | Butter |
| 1 tbsp | Flour |
| 80 grams | Grated Emmental |
| something | Salt, pepper, nutmeg |
| something | Olive oil |
| 50 ml | Vegetable broth |
Baked Tortellini in a bed of spinach Directions
Sauté spinach in olive oil and thaw with the vegetable stock in a pan lightly simmering. Tortellini (use short cooking time), cook according to package directions.
Spinach in a casserole dish and pour the tortellini.
Chop the onion finely and fry in butter. Stir in the flour and slowly stir in a cup of milk without clumping. With salt, pepper, nutmeg and add the cheese. Add the second cup of milk depending on consistency of bechamel sauce bit by bit, so that the sauce is not too thick.
Spread evenly over the casserole. At 160 degrees convection bake in a preheated oven for 20 minutes on baking.
