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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I usually make this dish for birthdays or holiday dinners. It's a great main dish or side dish. Everyoneeven my young granddaughtersenjoys the combination of broccoli, cheese and tortellini.Esther McCoy, Dillonvale, Ohio. Ingredients:
1 package (19 ounces) frozen cheese tortellini, cooked and drained |
1 package (16 ounces) frozen chopped broccoli, thawed |
1 jar (2 ounces) diced pimientos, drained |
2 tablespoons chopped onion |
sauce: |
1 garlic clove, minced |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon ground nutmeg |
1 cup milk |
1/3 cup plus 1/4 cup grated parmesan cheese, divided |
Directions:
1. In a large bowl, combine the tortellini, broccoli, pimientos and onion; set aside. In a large saucepan, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and nutmeg. Gradually stir in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese until melted. Fold in broccoli mixture.
2. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until hot and bubbly, stirring twice. Top with remaining Parmesan. Cover and let stand for 5 minutes or until cheese is melted. Yield: 4-6 servings.
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