Tortellini casserole with bacon and sage recipe
Tortellini Casserole with Bacon and Sage recipe
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|250 g||tortellini with cheese or meat filling, ready to cook|
|1 bunch(es)||spring onions|
|4||tomatoes, approx. 250g|
|1||fennel, approx. 200g|
|3 tbsp||olive oil|
|salt and pepper|
|150 g||Italian bacon (pancetta), diced|
|200 g||single cream|
|150 g||sour cream|
|30 g||freshly grated Parmesan cheese|
Cook the tortellini in salted water until done. Drain.
Slice the spring onions and chop the sage.
Preheat the oven to 200°C.
Crosswise carve the tomato bases, place the tomatoes for 30 seconds into boiling water, then chill shortly with cold water. Peel, halve and dice. Finely slice the fennel.
In a skillet heat the oil, sauté the spring onions, the fennel and the sage for approx. 5 minutes, stirring occasionally. Season with salt, pepper and the minced garlic.
Stir in the diced bacon and spoon the lot into a greased casserole dish. Fold in the tortellini and tomatoes. Beat the eggs with the single cream and sour cream. Season with salt and pepper. Evenly divide the egg mixture on top of the tortellini mixture. Divide butter flakes on top and sprinkle with Parmesan cheese. Place the dish into the oven and bake the casserole for 30 minutes.
ca. 20 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
Calories per portion:
Reference: Tortellini casserole with bacon and sage recipe
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