Broccoli and tortellini casserole with cooked ham and pecan nuts

Name: Broccoli and tortellini casserole with cooked ham and pecan nuts
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 500 g Broccoli; 75 g Pecan kernels; 300 g dried tortellini (e.g. with cheese filling); 1 Garlic clove; 150 g cooked ham in thin slices; 2 red onions; 150 g Fresh cream; 4 Eggs (Gr. M); 100 g Whipped cream; 100 g Mountain cheese (e.g. Comté)

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

hearty,Pizza & Pasta,oven dishes,very easy,casserole,Pasta,Vegetables

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
500 g Broccoli
75 g Pecan kernels
300 g dried tortellini (e.g. with cheese filling)
1 Garlic clove
150 g cooked ham in thin slices
2 red onions
150 g Fresh cream
4 Eggs (Gr. M)
100 g Whipped cream
100 g Mountain cheese (e.g. Comté)

Directions

1
For the noodles, boil 3-4 l salted water (1 teaspoon salt per litre). Clean and wash the broccoli and divide into small florets. Lightly roast the pecans in a pan without fat and remove them, chop them coarsely if necessary.
2
Cook the tortellini in boiling salted water according to the instructions on the packet. Cook broccoli for about 3 minutes. Drain everything.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel garlic and cut in half. Rub a casserole dish with the cut surface. Pluck the ham into pieces. Peel onions and cut into thin slices.
4
Arrange tortellini, broccoli, nuts, ham and onions in the casserole dish.
5
Mix crème fraîche, eggs and cream. Season with salt and pepper. Pour the egg cream over the tortellini mixture. Grate the cheese directly over the casserole. Bake in a hot oven for about 20 minutes until golden brown.