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.
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.
3 starch, 1/2 reduced-fat milk, 1 medium-fat meat