You won't find red sauce in this dish, just cheesy goodness. If you feel like indulging just a bit give this a try. You can easily double this recipe and make one for today and an extra to pop in the freezer for a heat-and-eat meal someday in the future.
- 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 black pepper, to taste
- 1 lb cheese tortellini (fresh or frozen, preferably low-fat)
- 1⁄4 cup fine dry breadcrumb
- 2 tablespoons freshly grated parmesan cheese
- Preheat 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.
- 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.
- Meanwhile, cook tortellini until just tender, 6 to 8 minutes or according to package directions. Drain and rinse well.
- 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.
- Bake the tortellini until golden and bubbly, 15 to 25 minutes. Serve immediately.
- TO MAKE AHEAD:.
- Prepare through Step 4; cover and refrigerate for up to 2 days or freeze for up to 6 months.
- Thaw in the refrigerator before baking.