Tortellini Casserole
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 504 |
| pro | 29 g |
| total fat | 18 g |
| sat. fat | 10 g |
| carb | 56 g |
| fibre | 2 g |
| chol | 91 mg |
| sodium | 1.249 mg |
| % RDI: | - |
| calcium | 64% |
| iron | 17% |
| vit A | 22% |
| vit C | 8% |
| folate | 19% |
-
12 oz (375 g) fresh or frozen cheese tortellini
1 tbsp (15 mL) butter
1/4 cup (50 mL) all-purpose flour
3 cups (750 mL) 1% milk, warmed
1 cup (250 mL) grated Parmesan cheese
1/4 tsp (1 mL) each salt and pepper
Pinch ground nutmeg
1/2 cup (125 mL) fresh bread crumbs
1/4 cup (50 mL) chopped fresh parsley
Preparation:
In pot of boiling salted water, cook tortellini until tender, about 8 minutes; drain.
Meanwhile, in saucepan, melt butter over medium heat; stir in flour and cook, stirring, until light golden, about 1 minute. Gradually whisk in milk; simmer, stirring constantly, until just thick enough to coat back of spoon, about 7 minutes.
Stir in 3/4 cup (175 mL) of the Parmesan cheese, salt, pepper and nutmeg. Stir in tortellini. Scrape into 8-inch (2 L) square glass baking dish.
In small bowl, mix together bread crumbs, parsley and remaining cheese; sprinkle over tortellini mixture. Bake in 400°F (200°C) oven until bubbly and browned, about 10 minutes.
Source
Canadian Living Magazine: November 2005
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