Tortelloni Al Forno in Creamy Blue Cheese Sauce

Name: Tortelloni Al Forno in Creamy Blue Cheese Sauce with courgette, leek & Italian seasoning
Total time: 50 min
Yield: 2
Cuisine: French
Ingredients: 1 piece Courgette; 1 piece Onion; 50 g Blue cheese cubes; 150 g Cooking cream; 1 piece Leek; 300 g Mushroom tortelloni; 1 sachet(s) Italian seasoning; 500 milliliters Low sodium vegetable stock; 1 tablespoon Olive oil; 40 g [Plant-based] butter; 40 g Flour; to taste Salt and pepper

with courgette, leek & Italian seasoning

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Their names are so similar, it's easy to mix them up - but tortelloni and tortellini aren't the same! The difference comes down to their size: tortelloni are larger than delicate tortellini.

Tags:

Veggie

Allergens:

Melk (inclusief lactose)

•Gluten

•Tarwe

•Ei

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total50 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

½ piece

Courgette

½ piece

Onion

25 g

Blue cheese cubes

(Contains: Melk (inclusief lactose))

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

½ piece

Leek

150 g

Mushroom tortelloni

(Contains: Melk (inclusief lactose), Gluten, Tarwe, Ei May be present: Mosterd, Soja)

½ sachet(s)

Italian seasoning

Not included in your delivery

250 milliliters

Low sodium vegetable stock

½ tablespoon

Olive oil

20 g

[Plant-based] butter

20 g

Flour

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4016 kJ

Calories960 kcal

Fat54.5 g

Saturated Fat28 g

Carbohydrate86.1 g

Sugar17.1 g

Dietary Fiber10.7 g

Protein27.9 g

Salt3.2 g

Potassium316.3 mg

Calcium49.5 mg

Iron1.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Casserole

•Whisk

•Saucepan

•Oven Dish

Cooking Steps

Preheat the oven to 220°C and prepare the stock.
Slice the courgette into crescents. Slice the onion and the leek into half rings.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the courgette for 2 - 3 minutes.
Add the onion and the leek, then fry for 5 - 6 more minutes.

Melt the butter in a saucepan over medium-high heat. Whisk in the flour and fry until golden, then add a third of the stock.
Whisk to incorporate, then repeat with the rest of the stock, adding it in two more batches.
Whisk until smooth and bring to the boil, then allow to reduce for 1 - 2 minutes. Season to taste with pepper.

To the sauce, add the cream, the Italian seasoning and half of the cheese.
Cook for 2 - 3 minutes, then transfer to the vegetables and mix well to combine.

Transfer a third of the sauce to an oven dish. Top with the tortelloni and then cover with the rest of the sauce (or make more layers if preferred).
Crumble over the rest of the cheese, then bake in the oven for 15 - 18 minutes.
Allow to rest for at least 3 minutes, then serve the tortelloni on plates.