Wednesday, July 25, 2012

Cheesy Tortellini

Ready for some cheesy goodness? This is it. I found it on the Eating Well website. I like trying different cheeses. They all have their own unique little flavor. This recipe calls for nutmeg and I keep finding recipes which pair this spice with non-sweet foods. It never sounds like it would work, but every time I'm surprised at how that spice brings out the other flavors. Ready to try this yourself?

Cheesy Tortellini
  • 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
  • 1/4 cup fine dry breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese

  1. Preheat oven to 350°F. Coat a 1 1/2-quart shallow baking dish with cooking spray. Put a large pot of water on to boil for cooking pasta.
  2. 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.
  3. Cook tortellini until just tender, 6 to 8 minutes or according to package directions. Drain and rinse well.
  4. Combine the tortellini with the cheese sauce and toss. Transfer to the prepared baking dish. Top with the remaining 1/4 cup fontina. Combine breadcrumbs and Parmesan and sprinkle evenly over the tortellini.
  1. Bake the tortellini until golden and bubbly, 15 to 25 minutes. Serve immediately.


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