Serves: 6

Baked Tortellini

Serves: 6

1 tablespoon extra-virgin olive oil
2 tablespoons all-purpose flour
21⁄2 cups low-fat milk, heated
1⁄2 cup shredded fontina cheese, divided
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon salt
Freshly ground pepper to taste
1 pound fresh or frozen cheese tortellini, preferably whole-wheat
1⁄4 cup fine dry breadcrumbs
2 tablespoons freshly grated Parmesan cheese


1. Preheat oven to 350°F. Coat 4 individual gratin dishes or a 1 1⁄2-quart shallow baking dish with cooking spray. Put a 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. Transfer to a large bowl.

3.Meanwhile, cook tortellini in the boiling water until just tender, 6 to 8 minutes or according to package directions.Drain and rinse well.
4.Add the tortellini to the bowl and toss with the cheese sauce. 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.

5.Bake the tortellini until it is golden and ubbly, 15 to 25 minutes. Serve immediately.

From the Cookbook

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Fast & Flavorful: Meatless Meals

Photos By: Ken Burris
Photo By: Ken Burris

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