Schupfnudeln with crispy bacon and mushrooms
First, fry the bacon strips in a frying pan over medium heat. Then peel the onion and cut into small cubes. Add the diced onion to the pan with the...
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Tortellini casserole with fresh spinach and creamy ricotta cheese
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Preparation time:
40 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
778
Calories
84 g
Carbohydrates
40 g
Protein
29 g
Fat
Ingredients:
 | Cow's milk, whole milk (1.5% fat) | 65 ml |
 | Cherry tomatoes, cocktail tomatoes (fresh) | 2 (40 g) |
 | Onion (fresh) | ¼ (25 g) |
 | Garlic (fresh) | 1 (3 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Nutmeg | 1 Pinch(s) |
 | Mountain cheese (45% fat i.Tr.) | 25 g |
 | Ricotta cheese | 60 g |
 | Tortellini, tortelloni with ricotta and spinach filling | 200 g |
 | Rapeseed oil | 1 Tablespoon |
 | Spinach, leaf spinach (fresh) | 120 g |
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Preparation:
Step 1:
Wash the fresh spinach, removing the thick stems. Then peel and finely dice the onion and garlic.
Step 2:
Heat some oil in a pan and add the onions and garlic. Steam everything until translucent and then deglaze with milk. Bring to the boil briefly and then stir in the ricotta. Season the sauce with salt, pepper and nutmeg and let it simmer for another 5 minutes.
Step 3:
Cook the tortellini in plenty of salted water for about 2 minutes al dente, then drain well. Wash the tomatoes and cut them in half. Mix the tortellini with the spinach, the tomatoes and the sauce and put everything in a large baking dish.
Step 4:
Now grate the cheese and spread it generously over the tortellini.
Step 5:
Bake the casserole in a preheated oven at 200°C convection oven for about 10-15 minutes until golden brown and crispy.
Macronutrient distribution:
The recipe Tortellini casserole with fresh spinach and creamy ricotta cheese is composed of the following macronutrients.
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Kitchen utensils needed:
Casserole dish
Coated pan
Cutting board
Grater
Kitchen knife
Oven
Peeler
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