Zutaten für Baked Tortellini
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 2 cups low-fat milk
- 1 cup (226g) shredded Fontina cheese, divided
- 1/4 teaspoon freshly grated nutmeg
- salt and freshly ground black pepper, to taste
- 1 pound cheese tortellini
- 1/2 cup fine dry breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- cooking spray
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Zubereitung von Baked Tortellini
- Preheat oven to 350°F (175°C). Grease 6 individual gratin dishes or a 1 ½-quart shallow baking dish with cooking spray.
- Bring a large pot of salted water to a boil for the pasta.
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat.
- Add ¼ cup all-purpose flour and cook, whisking constantly, for 1-2 minutes until smooth.
- Gradually whisk in 2 cups of hot milk and bring to a simmer, whisking constantly, until the sauce thickens slightly (3-4 minutes).
- Remove from heat and stir in ½ cup (113g) shredded Fontina cheese and ¼ teaspoon of freshly grated nutmeg until melted and smooth.
- Season generously with salt and pepper to taste.
- Meanwhile, cook 1 pound of cheese tortellini according to package directions until al dente. Drain well and rinse with cold water to prevent sticking.
- Gently combine the cooked tortellini with the cheese sauce, ensuring all tortellini are coated.
- Divide the tortellini mixture evenly among the prepared dishes.
- Top each portion with the remaining ½ cup (113g) shredded Fontina cheese.
- In a small bowl, combine ½ cup breadcrumbs and ¼ cup grated Parmesan cheese. Sprinkle evenly over the topped tortellini.
- Bake for 15-25 minutes, or until golden brown and bubbly.
- Let cool slightly before serving. Enjoy immediately!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
26g
Fat
28g
Carbs
15g
