Quick shakshuka
Peel and finely dice the onion and garlic. Heat oil in a large frying pan. Sauté the onion and garlic in it for about 2 minutes. Add the tomatoes, bring to the...
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Tortelloni casserole with broccoli
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
563
Calories
44 g
Carbohydrates
27 g
Protein
27 g
Fat
Ingredients:
 | Butter | ½ Teaspoon |
 | Cow's milk, whole milk (1.5% fat) | 50 ml |
 | Carrots, carrots (fresh) | 1 (60 g) |
 | Broccoli (fresh) | ¼ (125 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Gorgonzola cheese (55% fat) | 25 g |
 | Tortellini, tortelloni with cheese filling (raw) | 100 g |
 | Vegetable broth | ⅓ Tablespoon |
 | Gouda cheese (48% fat, grated) | 1 Teaspoon |
 | Spelt wholemeal flour | ½ Teaspoon |
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Preparation:
Step 1:
Clean or peel the vegetables, wash and cut into small pieces. Preheat oven (convection oven: 175 °C).
Step 2:
Melt 2 tablespoons butter in a saucepan. Sauté flour in it. Add 200 ml water and milk. Stir in broth and bring to a boil. Add vegetables and simmer for about 5 minutes. Melt the gorgonzola in the sauce and then season to taste with salt and nutmeg.
Step 3:
Mix uncooked tortelloni with sauce and place in a greased baking dish. Sprinkle with Gouda and bake in a hot oven for about 10 minutes.
Macronutrient distribution:
The recipe Tortelloni casserole with broccoli is composed of the following macronutrients.
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Kitchen utensils needed:
Casserole dish
Cutting board
Kitchen knife
Oven
Peeler
Pot
Stove
Tablespoon
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