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
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 pepper, to taste
  • 1 pound fresh or frozen cheese tortellini
  • 1/4 cup fine dry breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese

Preparation
  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.

Enjoy!

Post a Comment