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Tortellini casserole with fresh spinach and creamy ricotta cheese

Tortellini casserole with fresh spinach and creamy ricotta cheese

Preparation time:
40 min
Difficulty level:

Nutritional values:

84 g
40 g
29 g


Cow's milk, whole milk (1.5% fat)Cow's milk, whole milk (1.5% fat) 65 ml
Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)2 (40 g)
Onion (fresh)Onion (fresh)¼ (25 g)
Garlic (fresh)Garlic (fresh)1 (3 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
NutmegNutmeg 1 Pinch(s)
Mountain cheese (45% fat i.Tr.)Mountain cheese (45% fat i.Tr.) 25 g
Ricotta cheeseRicotta cheese 60 g
Tortellini, tortelloni with ricotta and spinach fillingTortellini, tortelloni with ricotta and spinach filling 200 g
Rapeseed oilRapeseed oil 1 Tablespoon
Spinach, leaf spinach (fresh)Spinach, leaf spinach (fresh) 120 g


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
Casserole dish
Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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