Tortellini casserole with corn and bell pepper

Ingredients

• 600 g fresh tortellini (preferably spinach-filled)
• Salt
• 250 g corn (drained weight; canned or frozen)
• 2 green bell pepper halves
• 2 Spring Onions
• 1 Garlic clove
• 2 EL olive oil
• Pepper
• curry powder
• 75 g cheese (e.g., Emmental, mozzarella)
• 250 g heavy cream
• 50 g sour cream
• 2 Eggs
• nutmeg

Instructions

1. 1.

   Cook tortellini in boiling salted water according to package instructions. Drain and set aside.

2. 2.

   Meanwhile drain the corn. Clean and cut the bell pepper into bite-sized pieces. Wash and trim the spring onions; peel the garlic. Finely chop both. In a pan heat oil, sauté onion and garlic for 2–3 minutes over medium heat. Add bell pepper and cook 2–3 more minutes, then stir in corn, season with salt, pepper and curry, remove from heat.

3. 3.

   Grate cheese and whisk it into cream, sour cream and eggs; season with salt, pepper and freshly grated nutmeg. Place noodles and vegetables in a baking dish, pour the cream‑egg mixture over them. Bake in a preheated oven at 180 °C (160 °C fan) for about 25 minutes until golden brown.