Tortellini Au Gratin with Cheese and Tuna

For the scalloped tortellini recipe with cheese and tuna, first cook the tortellini in salted water until al dente. Then strain, rinse and leave in a pot with a little olive oil.

Now fry the salami and tuna in a little olive oil and set aside.

In the next step, melt the butter, add the flour, sauté briefly and then pour in the milk, stirring constantly so that there are no lumps. Allow to boil down briefly and season to taste with nutmeg, salt and pepper.

Now add all three cheeses to the béchamel sauce and stir until they have all melted and the sauce has a creamy consistency.

Now stir in the salami, tuna and chopped wild garlic and lastly beat in the egg yolk and mix.

Mix the tortellini with the sauce and pour into a baking dish. Then cover with mozzarella and bake in a preheated oven at 180-200 °C convection oven for about 10 minutes.

Preparation Tip:

If you don't like tuna, simply replace it with ham or use a little more of the salami. The scalloped tortellini recipe tastes delicious even in this variant.

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