Broccoli and tortellini casserole with cooked ham and pecan nuts

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
4 1
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. 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. 2

    Cook the tortellini in boiling salted water according to the instructions on the packet. Cook broccoli for about 3 minutes. Drain everything.

  3. 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. 4

    Arrange tortellini, broccoli, nuts, ham and onions in the casserole dish.

  5. 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.

Nutrition Facts

KCAL
940 kcal
CARBS
52 g
FATS
60 g
PROTEINS
41 g