- 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 Eating Well Fast & Flavorful Meatless Meals by Jessie Price & The Eating Well 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