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Baked Tortellini

cheese, casseroles, pastanoodle

1 tablespoon olive oil
2 tablespoons all-purpose flour
2 1/2 cups 1% milk; heated
1/2 cup grated fontina cheese
1/2 teaspoon ground nutmeg
salt & freshly ground black pepper; to taste
1 pound fresh cheese tortellini
--or frozen
--preferably low-fat
1/4 cup fine dry breadcrumbs
2 tablespoons freshly grated parmesan cheese

1. Preheat oven to 350F. Lightly oil 4 individual gratin dishes or a 1 1/2-quart shallow baking dish or coat with nonstick spray. Put a pot of water on to boil for cooking pasta.

2. In a large saucepan, heat oil 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.

3. Meanwhile, cook tortellini in boiling salted water until al dente, 6 to 8 minutes. Drain and rinse well. Toss with cheese sauce.

4. Divide tortellini among prepared dishes. Top with remaining 1/4 cup fontina. In a small bowl, mix breadcrumbs and Parmesan. Sprinkle evenly over gratins. (The gratins will keep, covered, in the refrigeratorfor up to 2 days or in the freezer for up to 6 months. Thaw in the refrigerator before baking.)

5. Bake gratins for 15 to 25 minutes, or until golden and bubbly. Serve immediately.


510 calories per serving; 27 grams protein; 14 grams fat (4.7 grams saturated fat); 68 grams carbohydrate; 1.045 mg sodium; 64 mg cholesterol; 1 gram fiber.

Italian Name: tortellini Gratinati

Busted by Gail Shermeyer <>

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Contributor: Eating Well, November 1997

Yield: 4 servings

Preparation Time: 0:00

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