- Yield: servings
- 1tablespoon extra-virgin olive oil
- 2tablespoons all-purpose flour
- 2 1/2cups low-fat milk, heated
- 1/2cup shredded fontina cheese, divided
- 1/2teaspoon ground nutmeg
- 1/4teaspoon salt
- 1pound fresh or frozen cheese tortellini, preferably whole-wheat
- 1/4cup fine dry breadcrumbs
- 2tablespoons freshly grated Parmesan cheese
Preheat the oven to 350F. 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.
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 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 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.
Recipe used with permission from EatingWell Fast & Flavorful Meatless Meals by Jessie Price & The EatingWell Test Kitchen. (c) Eating Well Inc.
Nutritional Info *per serving
- Calories 366
- Fat 12g
- Cholesterol 49mg
- Sodium 738mg
- Potassium 241mg
- Carbohydrate 46g
- Fiber 2g
- Protein 17g