Tortellini bake

Tortellini bake

20 Min. Active
55 Min. Total
318 kcal per person
vegetarian
Nutritional value / person: 318 kcal, Fat: 3 g, Carbohydrate: 29 g, Protein: 9 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Knife
  • Measuring cup
  • Gratin dish (approx. 3 l)
  • Oven mitts
  • Pan
  • Tablespoon
  • Whisk
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare the bake

a little butter
600 g cherry tomatoes
400 g courgettes
150 g baby spinach
250 g Dried tortellini

Sauce

4 dl vegetable bouillon
3 sprigs basil
130 g grated Gruyère
2 tsp cornflour

How it's done

The kids can help at the marked areas .

To prepare the bake

a little butter
600 g cherry tomatoes
400 g courgettes
150 g baby spinach
250 g Dried tortellini

Grease the gratin dish with butter. Halve the cherry tomatoes, place in the dish. Halve the courgette, cut into slices, roughly chop the spinach, add both to the tomatoes in the dish. Mix in the tortellini.

Sauce

4 dl vegetable bouillon
3 sprigs basil
130 g grated Gruyère
2 tsp cornflour

Bring the stock to the boil. Tear off and finely chop the basil leaves, add to the stock along with the cheese and cornflour, mix well. Pour the sauce over the vegetables, mix.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 200°C, stirring once. Remove from the oven and leave to stand for approx. 2 mins., serve.

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