Creamy Gorgonzola Spinach and Mushroom Tortellini Bake

1.Preheat your oven to 200°C (400°F) and lightly grease a medium-sized baking dish.

2.In a large pan, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté until browned and their moisture has evaporated, about 5-7 minutes.

3.Lower the heat to medium, add the diced onion and minced garlic, and sauté until translucent and fragrant, about 3 minutes.

4.Add the fresh baby spinach to the pan in batches, stirring until wilted, then season with salt, pepper, and nutmeg.

5.Stir in the heavy cream, creme fraiche, and vegetable broth, bringing the mixture to a gentle simmer for 2 minutes until slightly thickened.

6.Place the uncooked fresh tortellini directly into the prepared baking dish and pour the creamy spinach and mushroom sauce evenly over the pasta.

7.Gently toss the tortellini with the sauce to ensure they are well coated, then top with the crumbled Gorgonzola and grated Parmesan.

8.Bake for 20 to 25 minutes until the sauce is bubbling and the Gorgonzola has melted into the golden-brown Parmesan crust.

9.Remove from the oven and let the casserole rest for 5 minutes before serving to allow the sauce to set.