Tortellini and vegetable souffle

This is a bit more complicated to make than some of our other pasta souffles, but it's certainly the most delicious we ever had. 
Filled with lovely veggies, olives and mushrooms, cubed smoked bacon, a parsley-based sauce and flavorful herbs, the tortellini pieces have never been more at home. Try it when you crave comfort food or want to impress people. :)

Last year: Sprinkle butter cookies (Italian).
Two years ago: Chicken with cream and mushrooms, Singapore noodles with chicken and Mexican-style scrambled eggs. 



Ingredients (serves 4-5):

• 500 g tortellini (Parma ham filled)
• 150 ml milk
• 1 egg
• 1/2 teaspoon ground nutmeg
• 2 handfuls grated fresh parsley
• 3 tablespoons olive oil
• 1 orange bell pepper
• 1/2 broccoli head
• 4 garlic cloves
• 230 g whole canned champignons
• 100 g black olives, pitted
• 125 g corn from the can
• 75 g lean bacon cubes
• salt and pepper
• 150 g grated Emmentaler cheese

Boil the pasta according to package instructions and let it drain. Finely slice / chop the garlic and the orange bell pepper and fry them in 1 tablespoon of olive oil, in a large pan:

After they seem softened add the corn, broccoli florets and mushrooms. Season with salt and pepper.

Let them cook on low heat for 5 minutes, stirring once in a while. Add the bacon cubes and cook for 5 minutes more.
Turn on the oven at 180 degrees C.
Add the olives and the other 2 tablespoons of olive oil to the pan:

Mix and add the tortellini to the pan. Turn off the heat and also add 100 g of the grated cheese.
In a blender mix well the parsley, milk, egg and nutmeg. Season the liquid with salt and pepper and pour it over the pan:

Mix everything very well and pour it into a heat-proof dish. Sprinkle the remaining 50 g of cheese on top:

Put it in the preheated oven (180 degrees C, as stated somewhere above) and bake for 30-35 minutes or until there's no runny liquid left if you lift one side of the dish.
Take out, allow to cool, transfer to plates and dig in! :)