Casserole with tortelloni and broccoli

Name: Casserole with tortelloni and broccoli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

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
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
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
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.