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Good Living / Pasta

Light baked tortellini

Method

  • Preheat oven to 200* C (390* F) Fan.
  • Place a pot full of salted water over high heat, bring to a boil and add the tortellini.
  • Coarsely chop the onions and add them to the pot.
  • Chop the zucchini into cubes and add them to the pot.
  • Boil for 3-4 minutes until both the tortellini and vegetables soften.
  • Turn off heat and add the spinach. Stir for 1-2 minutes, until they wilt. If the spinach leaves are too large, rip them apart with your hands. If you are using baby spinach add it as is.
  • Drain and set aside.
  • Place the pot over high heat.
  • Add 30 g of olive oil and the flour. Stir with a ladle.
  • Add the milk in batches. Wait until each batch is absorbed before adding the next.
  • As soon as the mixture comes to a bowl, add the bouillon cube and stir until it melts.
  • Remove pot from heat and add the yogurt. Stir until completely incorporated.
  • Add the tortellini, vegetables, parmesan, pepper, dill, and basil (coarsely chopped). Mix.
  • Transfer to a 20x30 cm ovenproof baking dish and sprinkle with the mixed cheeses.
  • Bake for 20 minutes, until golden.
  • Serve with mint leaves, basil leaves, olive oil and freshly ground pepper.
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