Nutty-flavored fontina cheese gives this homey baked tortellini casserole a real taste twist and the cheesy breadcrumb topping makes it all but irresistible. You can easily double this recipe and make one for today and an extra to pop in the freezer for a heat-and-eat meal someday in the future.

G. Franco Romagnoli
Source: EatingWell Magazine, November 1997
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees 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.

    Advertisement
  • 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.

Tips

Make Ahead Tip: 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.

Equipment: 6 individual gratin dishes or a 1 1/2-quart shallow baking dish

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

366 calories; protein 17.3g 35% DV; carbohydrates 46.3g 15% DV; exchange other carbs 3; dietary fiber 1.8g 7% DV; sugars 6.2g; fat 12.4g 19% DV; saturated fat 5.7g 29% DV; cholesterol 48.7mg 16% DV; vitamin a iu 406.4IU 8% DV; vitamin cmg; folate 109.2mcg 27% DV; calcium 315.1mg 32% DV; iron 1.5mg 9% DV; magnesium 31.6mg 11% DV; potassium 241.4mg 7% DV; sodium 583.7mg 23% DV; thiamin 0.3mg 32% DV.

Reviews (13)

Read More Reviews
14 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1
Rating: 2 stars
04/08/2014
Bland! Another variation on mac and cheese. I used ww tortelini and added spinach to made it a complete meal. I will make it again however I will use a more favorable cheese and add at least a tbsp. of dijon mustard. I'll recommend this recipe with reservations. Pros: Good recipe for Meatless Mondays. Cons: Very bland. Read More
Rating: 4 stars
07/16/2013
Good but needs a bit more I added peas and grated carrots plus chopped garlic and Parmesan cheese. I also added grilled chicken breasts cut up to provide meat to the meal. My family liked it this way but next time I may try the Gruyer cheese since others seem to think that would be a stronger cheese. Also it isn't easy to find lo-fat items in a small town so my final calorie and fat count was probably higher. Pros: Didn't take too long; could fix ahead refrigerate and then bake; easy to change to a main dish; Cons: Sauce is too bland by itself Read More
Rating: 2 stars
11/03/2012
Bland dish won't likely make again. I was in the mood to try a new recipe and use one of the casserole dishes that have remained in the box on top of my refrigerator since last Christmas so this seemed like a good option. The prep wasn't bad--it took me about 25 mins from the moment I started prepping to the time that I had it in the oven and all of my ingredients put away. The finished product wasn't completely satisfactory though. As other have said this recipe is bland. I added a tbsp of butter to the casserole while it baked but otherwise I prepared it as per the directions. The sauce is just missing something perhaps spicing it up might help. Also I feel like the recipe calls for too many bread crumbs. I might reduce the bread crumbs by about 3 or 4 tbsps if I were to make it again. I don't plan to make it again however. It wasn't very good. It wasn't gross it just wasn't good. Pros: Easy to make doesn't take long. Cons: Bland. Read More
Advertisement
Rating: 1 stars
06/26/2012
Wasteful I even jazzed this up with more flavorful cheese but it was truly dismal. It went into the garbage. Pros: none Read More
Rating: 3 stars
04/11/2012
Good Base This is a pretty basic cheese sauce that can be modified to suit an individual's taste. I stuck to the recipe so that I could see what it tasted like. I love fontina but as many stated it's just not a big cheese to stand out in this kind of a dish. I actually added the same amount of a parmesan to give it a kick. I will use gruyere next time. The dish is pretty much an updated macaroni and cheese dish using tortellini or in my case small ravioli. I followed the advice of previous commenters and doubled the recipe EXCEPT for the sauce which I reduced by half a cup and will reduce by a half more cup. So next time I'll use 3 1/2 cups of milk...but that's just based on my own taste and what I want in consistency for the sauce. YMMV. Pros: Kid-friendly flexible Cons: As is it's pretty bland Read More
Rating: 2 stars
10/31/2011
Probably won't make again I made this exactly per directions. First it took WAY longer to cook than called for. Second it was dry and bland...completely boring. Everyone in the house voted that if I were to cook it again I would have to completely revamp the recipe. The ground nutmeg gave it a very weird flavor...I didn't mind it so much but my meat-and-potatoes boyfriend called it a weird after-taste. Pros: Filling Cons: Bland dry Read More
Advertisement
Rating: 4 stars
10/30/2011
I found this to be rather bland. A rare miss. Perhaps a sharper cheese might make a difference in the flavour. Read More
Rating: 4 stars
10/30/2011
This tasty dish satisfied our old fashioned baked mac & cheese cravings with a much healthier dish. Read More
Rating: 4 stars
10/30/2011
Defrosted and drained a package of frozen chopped spinach to mix in with the tortellini and sauce. Helped to add some green veg to the meal. Read More
Rating: 4 stars
10/29/2011
Adding the spinach is a great idea. It was delicious. Read More
Rating: 4 stars
10/29/2011
Delicious comfort food... and easy! I loved this recipe! I had to cook it a lot longer and the sauce was a little watery but it eventually thickened up into a nice sauce. My 2 girls loved it as well. Definitely a keeper! Pros: Easy kid's love it few ingredients Cons: Wasn't near as good reheated. Read More
Rating: 4 stars
10/29/2011
Cool It looks super tasty with the cream as the sauce. I just cannot wait to take a bite. It sounds really easy to make so I gonna do it in this weekend. I want to share with you another delicious recipe. http://www.fourgreensteps.com/community/recipes/main-courses/vegetarian-quinoa-moussaka Check it out and you will like it. Read More
Rating: 5 stars
10/29/2011
Amazing comfort food This was delicious! Will definitely try with the added spinach next time. The consistency was wonderfully creamy the flavor was excellent. The only issue was that with 4 boys this dish didn't quite make enough to have as a main dish. Maybe it would be good as a side dish or for when not everyone will be home. But this is definitely getting added to the recipe box! Pros: Not difficult and very tasty Cons: Didn't make enough to feed my fam of 5 (4 boys) Read More