Rating: 3.43 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Source: EatingWell Magazine, November 1997

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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.

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  • 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; carbohydrates 46.3g; dietary fiber 1.8g; sugars 6.2g; fat 12.4g; saturated fat 5.7g; cholesterol 48.7mg; vitamin a iu 406.4IU; folate 109.2mcg; calcium 315.1mg; iron 1.5mg; magnesium 31.6mg; potassium 241.4mg; sodium 583.7mg; thiamin 0.3mg.
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