Ted and I really enjoyed this recipe! Comfort food at its best! “Nutty-flavored Fontina cheese gives this home baked tortellini casserole a real taste twist and the cheesy breadcrumb topping makes it all but irresistible. Totally delicious!
Serves 6 Time to prepare and cook about 45 minutes.
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons all-purpose flour
- 2 1/2 cups low-fat milk, heated
- 1/2 cup grated fontina cheese, divided
- 1/2 teaspoon ground nutmeg
- Salt & freshly ground pepper, to taste
- 1 pound fresh or frozen cheese tortellini, preferably low-fat (see Tip)
- 1/4 cup fine dry breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese
- 1Preheat oven to 350 °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.
- 2Heat 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.
- 3Meanwhile, cook tortellini until just tender, 6 to 8 minutes or according to package directions. Drain and rinse well.
- 4Combine 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.
- 5 Bake the tortellini until golden and bubbly, 15 to 25 minutes. Serve immediately.
- Per serving: 366 calories; 12 g fat(6 g sat); 2 g fiber; 46 g carbohydrates; 17 g protein; 109 mcg folate; 49 mg cholesterol; 6 g sugars; 0 g added sugars; 406 IU vitamin A; 0 mg vitamin C; 315 mg calcium; 2 mg iron; 584 mg sodium; 241 mg potassium