Baked Tortellini

Name: Baked Tortellini
Total time: 45 min
Ingredients: 1 tablespoon extra-virgin olive oil; 2 tablespoons all-purpose flour; 2 ½ cups low-fat milk, heated; 1/2 cup grated fontina cheese, divided; ½ teaspoon ground nutmeg; Salt & freshly ground pepper, to taste; 1 pound fresh or frozen cheese tortellini, preferably low-fat (see Tip); ¼ cup fine dry breadcrumbs; 2 tablespoons freshly grated Parmesan cheese

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Total: 45 minutes

Author : G. Franco Romagnoli

Ingredients

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1 tablespoon extra-virgin olive oil2 tablespoons all-purpose flour2 ½ cups low-fat milk, heated1/2 cup grated fontina cheese, divided½ teaspoon ground nutmegSalt & freshly ground pepper, to taste1 pound fresh or frozen cheese tortellini, preferably low-fat (see Tip)¼ cup fine dry breadcrumbs2 tablespoons freshly grated Parmesan cheese

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Instructions

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Step 1

Preheat oven to 350 degrees F. Coat 6 individual gratin dishes or a 1 1/2-quart shallow baking dish with cooking spray. Put a large pot of water on to boil for cooking pasta.

Step 2

Heat oil in a large saucepan over medium heat. Add flour and cook, whisking constantly, for 1 to 2 minutes. Add hot milk and bring to a simmer, whisking, until smooth and slightly thickened, 3 to 4 minutes. Remove from heat and add 1/4 cup fontina and nutmeg, stirring to melt the cheese. Season with salt and pepper.

Step 3

Meanwhile, cook tortellini until just tender, 6 to 8 minutes or according to package directions. Drain and rinse well.

Step 4

Combine the tortellini with the cheese sauce and toss. Transfer to the prepared dishes or baking dish. Top with the remaining 1/4 cup fontina. Combine breadcrumbs and Parmesan and sprinkle evenly over the tortellini.

Step 5

Bake the tortellini until golden and bubbly, 15 to 25 minutes. Serve immediately.