Baked tortellini

Recipe Information

Ingredients

• 1 tablespoon olive oil

• 2 tablespoons all-purpose flour

• 2 ½ cups low-fat milk

• ½ cup grated Fontina cheese, divided

• ½ teaspoon nutmeg

• Salt, to taste

• Black pepper, to taste

• 1 pound cheese tortellini, fresh or frozen

• ¼ cup fine dry bread crumbs

• 2 tablespoons grated Parmesan cheese

Directions

• Preheat an oven to 350°F. Bring water to boil in a large pot. Use cooking spray to coat a 1 ½ quart shallow baking dish and set aside.

• Place the olive oil in a large saucepan and heat over medium. In a separate, small saucepan heat the milk.

• When the oil is heated, add the flour. Whisk the mixture constantly to cook for 1-2 minutes. Add the heated milk and bring the mixture to a simmer while whisking. Remove from heat after 3-4 minutes, when the mixture is thickened slightly and smooth in texture, then add ¼ cup Fontina and nutmeg. Stir the mixture to melt the cheese and season with salt and pepper.

• When the large pot is boiling, cook the tortellini for about 6-8 minutes or until just tender. After cooked, drain and rinse.

• Add the tortellini to the cheese sauce and toss to mix. Move the mixture to the baking dish.

• In a separate bowl, combine the breadcrumbs and Parmesan. Top the tortellini mixture evenly with the breadcrumb mixture and the rest of the Fontina.

• When ready to serve, bake the tortellini about 15-25 minutes or until the cheese mixture is bubbling and the top is golden.

Nutrition (per serving)

• Calories: 366 cal

• Total fat: 12g

• Saturated fat: 6g

• Monounsaturated fat: 5g

• Cholesterol: 49mg

• Sodium: 738mg

• Potassium: 241mg

• Carbohydrate: 46g

• Fiber: 2g

• Protein: 17g