Tortellini Casserole
Healthy, because
Even smarter
This recipe is rich in vitamins and minerals. Peas are a good source of vitamins A, K and C while hazelnuts are a good source of vitamins B and E.
You can incorporate other vegetables to add more nutrients and flavor to the casserole.
Ingredients
- Ingredients
- 3 carrots
- 7 ozs Frozen pea
- 1 oz sliced hazelnuts
- 3 ozs butter
- salt
- peppers
- 1 Tbsp lemon juice
- 2 packets Tortellini (fresh, with ham filling, 18 oz)
- 1 onion
- ½ tsp cilantro (chopped)
- 4 Tbsps Pastry flour
- 26 ozs milk
- 2 ozs Parmesan (freshly grated)
Preparation steps
Rinse and peel carrots, halve lengthwise and cut into very thin slices. Thaw peas.
Heat 2 tablespoons of butter in a pan and saute hazelnuts briefly, remove from the pan and set aside. Add peas and carrots to the pan and saute briefly, season with salt, pepper and a little lemon juice.
Cook tortellini in boiling salted water until al dente, drain and rinse in cold water, drain well.
Peel and finely chop onion. Heat remaining butter in a pan and saute onion and cilantro for a few minutes, add flour and saute briefly. Add milk, stirring, and simmer for about 5 minutes. Season to taste with lemon juice, salt and pepper.
Spread pasta with vegetables and half of cheese in a greased baking dish. Pour sauce over and sprinkle with remaining Parmesan and toasted hazelnut leaves. Bake in preheated oven at 400°F for about 45 minutes. Remove from the oven and serve.
