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Tortelloni casserole with broccoli

Tortelloni casserole with broccoli

Preparation time:
30 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

563
Calories
44 g
Carbohydrates
27 g
Protein
27 g
Fat

Ingredients:

ButterButter ½ Teaspoon
Cow's milk, whole milk (1.5% fat)Cow's milk, whole milk (1.5% fat) 50 ml
Carrots, carrots (fresh)Carrots, carrots (fresh)1 (60 g)
Broccoli (fresh)Broccoli (fresh)¼ (125 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Gorgonzola cheese (55% fat)Gorgonzola cheese (55% fat) 25 g
Tortellini, tortelloni with cheese filling (raw)Tortellini, tortelloni with cheese filling (raw) 100 g
Vegetable brothVegetable broth ⅓ Tablespoon
Gouda cheese (48% fat, grated)Gouda cheese (48% fat, grated) 1 Teaspoon
Spelt wholemeal flourSpelt wholemeal flour ½ Teaspoon

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
Casserole dish
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Oven
Oven
Peeler
Peeler
Pot
Pot
Stove
Stove
Tablespoon
Tablespoon
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