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🍰 Crispy Tortellini Casserole with Hazelnuts

862 kcal · 30 min · 4 servings

Ingredients

• 3 Carrots
• 200 g Frozen peas
• 30 g Hazelnut slices
• 90 g Butter
• Salt
• Pepper
• 1 tbsp Lemon juice
• 2 Pack Tortellini (made from 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 the carrots and trim the ends.
2. 2. Cut the carrots in half lengthwise.
3. 3. Slice the carrots into very thin rounds.
4. 4. Let the peas thaw.
5. 5. Heat 2 tablespoons of butter in a pan.
6. 6. Fry the hazelnut flakes until golden brown.
7. 7. Remove 2 tablespoons of the hazelnuts and set them aside.
8. 8. Add the peas and carrots to the pan.
9. 9. Sauté the vegetables briefly over medium heat.
10. 10. Season the vegetables with salt, pepper, and lemon juice.
11. 11. Cook the tortellini in boiling salted water until al dente.
12. 12. Drain the pasta and rinse it with cold water.
13. 13. Preheat the oven to 200 °C (convection: 180 °C, gas: setting 3).
14. 14. Peel the onion and chop it finely.
15. 15. Melt the remaining butter in a pot.
16. 16. Sauté the onion cubes and coriander in the butter.
17. 17. Stir the flour into the onion mixture.
18. 18. Pour in the milk and stir constantly.
19. 19. Let the sauce simmer for about 5 minutes.
20. 20. Season the sauce with lemon juice, salt, and pepper.
21. 21. Grease the baking dish if necessary.
22. 22. Place the pasta, vegetables, and half of the cheese into the dish.
23. 23. Cover the mixture with the sauce.
24. 24. Sprinkle the casserole with the remaining Parmesan.
25. 25. Scatter the roasted hazelnut flakes on top.
26. 26. Bake the casserole in the preheated oven for approx. 45 minutes.
27. 27. Remove the casserole from the oven.
28. 28. Serve the casserole warm.

Nutrition per serving

• kcal: 862
• Protein: 31 g · Fett/Fat: 40 g · Carbs: 94 g