Tortellini Casserole with Pumpkin

Ingredients

• 400 g green tortellini (fridge section)
• 400 g pumpkin (diced)
• 2 Spring Onions
• 20 g butter
• 2 sage leaves (chopped)
• 3 tbsp oil
• 200 g parmesan
• 4 eggs
• 0.3 l milk
• 100 ml heavy cream
• Salt
• Pepper
• sage leaf (for garnish)

Instructions

1. 1.

   Wash, trim and slice the spring onions into thin rings. Sauté them in 2 tablespoons of oil.

2. 2.

   Place the tortellini, pumpkin, and sliced spring onions in a well-greased baking dish. Separate the eggs; whisk the yolks with the heavy cream and milk, seasoning lightly with salt and pepper. Whisk the egg whites very stiff and fold gently together with 100 g parmesan. Pour this mixture over the casserole (adjust the liquid as needed).

3. 3.

   Sprinkle the remaining parmesan on top and bake in a preheated oven at 180 °C for about 30–40 minutes until golden brown.

4. 4.

   Serve sprinkled with sage leaves.