Prep 25 mins
Cook 20 mins
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.
This recipe truly is excellent! It comes together quite quickly and is sooo tasty! The cheesy sauce is creamy and delish and the crunchy topping adds a super nice touch. I dont usually like breadcrumb toppings, but this one really was great!
I used tortellini filled with ricotta and tomato as that's all I could get and since I like my sauce a tad spicier I added in some chilli powder, cayenne pepper, rosemary and black pepper. The nutmeg worked really well with those.
After 15 minutes I had to cover my casserole dish to prevent overbrowning, but that might well have been due to my oven being on the hotter side.
What you see in the pic is half the recipe which served my sis and me perfectly.
THANK YOU SO MUCH for the post, hon, Ill make this again for sure!
Made and reviewed for PRMR Tag November 2011.
The concept of this recipe sounded really good to me, however for me personally, I have decided I don't like fontina cheese. DH, DD and GS however loved the dish so much that I am giving the recipe 5 stars. Thanks for posting this as I know I will be making it again. And I plan on trying it with a combo of Gruyere and aged extra sharp cheddar. Made for Veg 'n Swap tag.
I made two versions of this dish, one with cheese tortellini and one with beef tortellini. It's very good. I did have a bit of a problem with the sauce not thickening as much as I would have liked. It seemed to need a bit more flour. The fontina cheese made the dish nice and creamy.