When you don’t feel like cooking, something made in a casserole dish is always something you can still whip up with minimal effort ;) You throw everything into the casserole dish, add a good amount of cheese on top and then let the oven do all the work. If you want to serve a Creamy Tortellini & Chicken Gratin like this one, you’ll have to do a few more steps when preparing it, but it’s not that much tbh. Actually, still very easy to do ;P
We really like those dishes here – meat or no meat, loads of veggies, pasta… there is a lot you can cook/roast in a casserole dish and top it with cheese ;) This one here has bacon and chicken added, but it would work without both ingredients. The roasted chicken honestly only ended up in the mix, because I had leftovers from the day before I did not know what to do with. If you use some more mushrooms here and fry them nice and crispy you, actually don’t really need meat. This means you could make this dish easily vegetarian… vegan would be a bit more difficult because of all the dairy products used ;P
Anyway. Maybe try this recipe as it is first, and then you can try something else… I guess you ended up here because you wanted to make something with tortellini and cheese and not because you wanted to leave out everything. Just kidding ;P
As I mentioned already – preparing this dish is really easy. You start by frying the mushrooms, bacon, and veggies to develop some roasting flavors. Then you brew up a sauce with wine, milk, veggie broth, and everything else, so everybody can take a swim in it… and then the casserole can go into the oven. With a good amount of cheese on top, of course. Easy-peasy.
We use pre-cooked tortellini from the refrigerated section of a supermarket for this dish. Pretty much every supermarket sells them here. If you want to use the dried tortellini you can buy in a plastic bag, you have to cook them first. One step you can forget about if you use the ones that are refrigerated ;P
If you are a pasta and tortellini master, you could prepare them yourself, of course. With fresh dough and the filling, you like the most. But honestly, that would be a waste of the freshly prepared pasta. You should enjoy that with a simple sauce ;) But if you got some leftovers… those would work as well.
Well. If you like casserole dishes and gratins with loads of cheese, you might want to try one of these recipes as well. All very delicious and a lot of them are loaded with carbs. All really good, just click on the picture you like ;)
INGREDIENTS / ZUTATEN
(4-5 servings)
some olive oil for frying
10.6 oz. (300g) mushrooms, quartered
1.8 oz. (50g) bacon, diced
1 large onion, diced finely
3-4 garlic cloves, diced finely
1.8 oz. (50g) sun-dried tomatoes (in oil), chopped
1 oz. (30g) butter
1/4 cup (30g) all-purpose flour
1/4 cup (60ml) dry white wine
1 1/2 cups (360ml) milk
1 cup (240ml) vegetable (or chicken) stock
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp paprika powder
salt, pepper
1 oz. (30g) Parmesan, grated
25 oz. (700g) tortellini (with cheese)
1/2 rotisserie chicken
2 handful baby spinach leaves
5.3 oz. (150g) mozzarella, grated
(4-5 Portionen)
etwas Olivenöl zum Anbraten
300g Champignons, geviertelt
50g Speck, gewürfelt
1 große Zwiebel, fein gewürfelt
3-4 Knoblauchzehen, fein gewürfelt
50g getrocknete Tomaten (in Öl), gehackt
30g Butter
30g Mehl (Type 405)
60ml trockener Weißwein
360ml Milch
240ml Gemüsebrühe
1 TL getrockneter Oregano
1 TL getrocknetes Basilikum
1/2 TL Paprikapulver
Salz, Pfeffer
30g geriebener Parmesan
700g Tortellini (mit Käse)
1/2 Brathähnchen
2 Handvoll Babyspinat
150g geriebener Mozzarella
DIRECTIONS / ZUBEREITUNG
1. Clean and quarter the mushrooms. Cut the bacon into small dice. Peel the onion and garlic and dice finely. Take the sun-dried tomatoes out of the oil and chop coarsely. Remove the meat from the chicken, cut into small pieces and set aside.
2. Preheat the oven to 390°F (200°C). Heat up a large (cast-iron) pot with some olive oil. Add the quartered mushrooms, season with some salt and fry/cook the mushrooms until nicely browned – takes about 2-3 minutes. Add the bacon and continue cooking for a minute or so, then add the diced onion and let cook for another 2-3 minutes until the onions are softer. Next, add the garlic and sun-dried tomatoes and stir in. Continue cooking for a minute or two, then remove everything from the pot and set aside in a bowl.
3. Place the pot back on the stove, add the butter and let it melt. Add the flour, stir in and let it cook for a moment, then deglaze with the white wine. Gradually add the milk and stir in, then add the veggie stock. Add the dried oregano, basil, and paprika powder. Season well with salt and pepper. Stir constantly and bring to a boil. Let the sauce cook and thicken for 2-3 minutes, then stir in the Parmesan cheese. Add the onion-mushroom mixture, tortellini, chicken meat, and spinach to the pot and mix everything to combine – you want everything nicely coated with the sauce. Transfer to a large casserole dish. Make sure the tortellini are covered with sauce, then sprinkle the grated mozzarella on top and bake for about 20 minutes until the cheese has nicely browned, and the sauce is bubbling. Take out of the oven and let rest for a few minutes then serve (still hot).
1. Die Pilze säubern und vierteln. Den Speck in kleine Würfel schneiden. Zwiebel und Knoblauch schälen und fein würfeln. Die Tomaten aus dem Öl nehmen und grob hacken. Das Hähnchenfleisch von den Knochen entfernen und zerteilen. Zur Seite stellen.
2. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Einen großen (gusseisernen) Topf mit Olivenöl erhitzen. Die geviertelten Champignons dazugeben, mit etwas Salz bestreuen und anbraten – etwa 2-3 Minuten. Den Speck dazugeben und etwa eine Minute mit anbraten, dann die gewürfelte Zwiebel dazugeben und weitere 2-3 Minuten anrösten, bis die Zwiebeln weicher sind und etwas Farbe bekommen haben. Knoblauch und getrocknete Tomaten dazugeben und unterrühren. Alles etwa ein oder zwei Minuten weiter anbraten, dann alles aus dem Topf nehmen und in einer Schüssel zur Seite stellen.
3. Den Topf wieder auf den Herd stellen, die Butter dazugeben und schmelzen lassen. Mehl hinzufügen, verrühren und kurz anschwitzen lassen, dann mit dem Weißwein ablöschen. Die Milch nach und nach dazugeben und unterrühren. Mit der Gemüsebrühe auffüllen. Oregano, Basilikum und Paprikapulver dazugeben und gut mit Salz und Pfeffer würzen. Die Soße unter ständigem Rühren einmal aufkochen lassen, dann etwa 2-3 Minuten köcheln und eindicken lassen. Parmesan dazugeben und unterrühren. Die Zwiebel-Pilz-Mischung, Tortellini, Hähnchenfleisch und Spinat in den Topf geben und alles gut vermengen. In eine große Auflaufform umfüllen. Die Tortellini sollten nach Möglichkeit alle mit Soße bedeckt sein. Geriebenen Mozzarella darüber streuen und den Auflauf für etwa 20 Minuten im Ofen überbacken – der Käse sollte gut Farbe bekommen haben und die Soße hier und da blubbern. Aus dem Ofen holen und einige Minuten stehen lassen, dann heiß servieren.
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Here is a version of the recipe you can print easily.
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Creamy Tortellini & Chicken Gratin
- Prep Time: 00:30
- Cook Time: 00:20
- Total Time: 01:00
- Yield: 5 1x
- Category: Dinner
- Cuisine: International
Description
The perfect weeknight dinner: an easy & creamy tortellini gratin with rotisserie chicken and spinach. A family favorite for many years!
Ingredients
some olive oil for frying
10.6 oz. (300g) mushrooms, quartered
1.8 oz. (50g) bacon, diced
1 large onion, diced finely
3-4 garlic cloves, diced finely
1.8 oz. (50g) sun-dried tomatoes (in oil), chopped
1 oz. (30g) butter
1/4 cup (30g) all-purpose flour
1/4 cup (60ml) dry white wine
1 1/2 cups (360ml) milk
1 cup (240ml) vegetable (or chicken) stock
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp paprika powder
salt, pepper
1 oz. (30g) Parmesan, grated
25 oz. (700g) tortellini (with cheese)
1/2 rotisserie chicken
2 handful baby spinach leaves
5.3 oz. (150g) mozzarella, grated
Instructions
1. Clean and quarter the mushrooms. Cut the bacon into small dice. Peel the onion and garlic and dice finely. Take the sun-dried tomatoes out of the oil and chop coarsely. Remove the meat from the chicken, cut into small pieces and set aside.
2. Preheat the oven to 390°F (200°C). Heat up a large (cast-iron) pot with some olive oil. Add the quartered mushrooms, season with some salt and fry/cook the mushrooms until nicely browned – takes about 2-3 minutes. Add the bacon and continue cooking for a minute or so, then add the diced onion and let cook for another 2-3 minutes until the onions are softer. Next, add the garlic and sun-dried tomatoes and stir in. Continue cooking for a minute or two, then remove everything from the pot and set aside in a bowl.
3. Place the pot back on the stove, add the butter and let it melt. Add the flour, stir in and let it cook for a moment, then deglaze with the white wine. Gradually add the milk and stir in, then add the veggie stock. Add the dried oregano, basil, and paprika powder. Season well with salt and pepper. Stir constantly and bring to a boil. Let the sauce cook and thicken for 2-3 minutes, then stir in the Parmesan cheese. Add the onion-mushroom mixture, tortellini, chicken meat, and spinach to the pot and mix everything to combine – you want everything nicely coated with the sauce. Transfer to a large casserole dish. Make sure the tortellini are covered with sauce, then sprinkle the grated mozzarella on top and bake for about 20 minutes until the cheese has nicely browned, and the sauce is bubbling. Take out of the oven and let rest for a few minutes then serve (still hot).
Notes
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