Tortelloni Al Forno in Creamy Blue Cheese Sauce
with courgette, leek & Italian seasoning0.0(111)
Calories
:Â
964 kcalProtein
:Â
28.2g proteinTotal
:Â
50 minutesDifficulty
:Â
EasyVeggie
New Ingredient
One-Pot Dish
Allergens:
- Melk (inclusief lactose)
- Gluten
- Tarwe
- Ei
- Mosterd
- Soja
- May contain traces of allergens
There is a new ingredient in your box! These mushroom tortelloni are made by the Rana family in Italy. Authentic and delicious, the way pasta should be.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Black pepper
Nutrition Values
Energy (kJ)4035 kJ
Calories964 kcal
Fat54.6 g
Saturated Fat28 g
Carbohydrate86.7 g
Sugar17.5 g
Dietary Fiber6.3 g
Protein28.2 g
Salt3.3 g
Trans Fat0.1 g
Potassium547.3 mg
Calcium88.5 mg
Iron1.6 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
1
- 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.
2
- 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.
3
- 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.
4
- Transfer a third of the sauce to an oven dish. Top with the uncooked 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.
