Tortellini Casserole

Ingredients

• 3 Carrots
• 200 g frozen peas
• 30 g hazelnut flakes
• 90 g butter
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 2 packages tortellini (fresh dough with spinach filling, 500 g)
• 1 onion
• 0.5 tsp ground coriander
• 4 tbsp spelt flour
• 700 ml milk
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Wash, peel and halve carrots lengthwise, then slice very thinly. Thaw peas.

2. 2.

   Brown hazelnut flakes in a pan with 2 tbsp butter until golden brown, remove 2 tbsp and set aside. Add peas and carrots to the pan, sauté briefly over medium heat and season with salt, pepper and lemon juice.

3. 3.

   Cook tortellini in boiling salted water according to package instructions until al dente. Drain and rinse under cold water. Preheat oven to 200 °C (convection: 180 °C, gas: level 3).

4. 4.

   Peel and finely chop onion. Melt remaining butter in a saucepan, sauté onion cubes and coriander. Stir in flour, then gradually whisk in milk while stirring constantly and simmer for about 5 minutes. Season with lemon juice, salt and pepper.

5. 5.

   Grease baking dish if needed. Place noodles with vegetables and half the cheese into the dish, cover with sauce and sprinkle with remaining Parmesan and toasted hazelnut flakes. Bake tortellini casserole in preheated oven for about 45 minutes. Remove and serve warm.