Tortellini Casserole

You can use either fresh or frozen tortellini. The cooking time remains the same for either one. This is one terrific recipe I found in a milk calender here a few years back.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup butter
• 2  cloves garlic, minced
• 1  small onion, finely chopped
• 1⁄4 cup flour
• 2  cups milk
• 1  cup  pureed canned tomatoes or 1  cup tomato sauce
• 1  tablespoon tomato paste
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1  lb  tortellini (meat or cheese)
• 1  bunch broccoli, trimmed and cut into chunks
• 2  cups  grated cheddar cheese
• 1⁄2 cup  grated parmesan cheese

Directions

1. Melt butter in a large saucepan.
2. Add garlic and onion.
3. Cook gently 3- 4 minutes until fragrant and tender.
4. Sprinkle with flour.
5. Cook 3- 4 minutes longer but do not brown.
6. Whisk in milk.
7. Bring to a boil.
8. Add tomatoes, paste, herbs, salt and pepper.
9. Cook 5 minutes.
10. Meanwhile, cook tortellini in boiling, salted water for 3 min.
11. Add broccoli and continue to cook 5 minutes longer.
12. Drain well.
13. Combine drained tortellini mixture with sauce.
14. Add cheese.
15. Transfer to a 3 qt baking dish.
16. Sprinkle with grated Parmesan.
17. Bake in a preheated 350 oven for 30 minutes or until hot and lightly browned.