Casserole with tortelloni and broccoli

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
3.5 39
Here the tortelloni set the tone! Together with fresh broccoli, they cook under a protective cover of cheese. And just waiting to be eaten with relish.
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 500 g Broccoli
  • 300 g Carrots
  • 2 TABLESPOONS + some butter
  • 2 TABLESPOONS Flour
  • 200 ml Milk
  • 1 TEASPOON Vegetable broth (instant)
  • 100 g Gorgonzola
  • 7-10 Tbsp salt, nutmeg
  • 600 g Tortelloni (cooling shelf)
  • 50 g grated gouda

Directions

  1. 1

    Clean or peel, wash and chop the vegetables. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Melt 2 tablespoons of butter in a pot. Sauté the flour in it. Add 200 ml water and milk, stir in broth.

  2. 2

    Bring to the boil, add vegetables and simmer for about 5 minutes. Melt the gorgonzola in the sauce. Season to taste with salt and nutmeg.

  3. 3

    Mix uncooked noodles with the sauce. Pour into a greased casserole dish. Sprinkle with Gouda and bake in a hot oven for about 10 minutes.

Nutrition Facts

KCAL
640 kcal
CARBS
58 g
FATS
30 g
PROTEINS
29 g