Baked Tortellini

From EatingWell: November 1997 — Subscribe Now!

Here we bake tortellini in a light cream sauce flavored with nutty fontina and a touch of nutmeg. Make it a meal: Serve with your favorite green salad.

6 servings

Active Time: 25 minutes

Total Time: 45 minutes

Nutrition Profile

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, preferably low-fat (see Tip)
1/4 cup fine dry breadcrumbs
2 tablespoons freshly grated Parmesan cheese

Preparation

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.
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 cheese. Season with salt and pepper. Transfer to a large bowl.
Meanwhile, cook tortellini in boiling salted water until just tender, 6 to 8 minutes or according to package directions. Drain and rinse well. Toss with the cheese sauce.
Divide the tortellini among the prepared dishes. Top with remaining 1/4 cup fontina. Mix breadcrumbs and Parmesan in a small bowl. Sprinkle evenly over gratins. Bake gratins for until golden and bubbly, 15 to 25 minutes. Serve immediately.

Tips & Notes

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

Look for low-fat cheese tortellini in the frozen-foods section of your supermarket. If not available, choose the brand lowest in fat.

Nutrition

Per serving: 400 calories; 8 g fat (3 g sat, 3 g mono); 18 mg cholesterol; 68 g carbohydrates; 19 g protein; 10 g fiber; 239 mg sodium; 182 mg potassium.

Nutrition Bonus: Selenium (84% daily value), Fiber (40% dv), Magnesium (28% dv), Calcium (23% dv).

4 Carbohydrate Serving

Exchanges: 4 starch, 1/2 reduced-fat milk, 1/2 fat