Baked Tortellini

photo by Lalaloula





- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 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
directions
- 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
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! <br/>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.<br/>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. <br/>What you see in the pic is half the recipe which served my sis and me perfectly.<br/>THANK YOU SO MUCH for the post, hon, Ill make this again for sure!<br/>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 this recipe on 3/11/12 for two events," Black Peppercorns / Ground Black Pepper " in the Food Photo Forum, and also for " I Recommend Game " in Cooking Tag Games.I did find a bit of a problem with the cheese sauce, it seemed like there was too much milk,but a little bit more flour was added to thicken it up. Also I added some more Fontina cheese to the sauce (what can I say I'm a cheese freak ). Instead of plain dry crumbs, Italian Seasoned was used, and I had to use Asiago Cheese instead of Parmesan.Even with nutmeg, I think that if I make this again ,some garlic powder and other Italian Seasoning might be added to give it a " kick ". Thank you for posting this recipe and " Keep Smiling :) "
see 1 more reviews
Tweaks
-
I made this recipe on 3/11/12 for two events," Black Peppercorns / Ground Black Pepper " in the Food Photo Forum, and also for " I Recommend Game " in Cooking Tag Games.I did find a bit of a problem with the cheese sauce, it seemed like there was too much milk,but a little bit more flour was added to thicken it up. Also I added some more Fontina cheese to the sauce (what can I say I'm a cheese freak ). Instead of plain dry crumbs, Italian Seasoned was used, and I had to use Asiago Cheese instead of Parmesan.Even with nutmeg, I think that if I make this again ,some garlic powder and other Italian Seasoning might be added to give it a " kick ". Thank you for posting this recipe and " Keep Smiling :) "