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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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You can use either fresh or frozen tortellini. The cooking time remains the same for either one. This is one terrific recipe I found in a milk calender here a few years back. Ingredients:
1/4 cup butter |
2 cloves garlic, minced |
1 small onion, finely chopped |
1/4 cup flour |
2 cups milk |
1 cup pureed canned tomatoes or 1 cup tomato sauce |
1 tablespoon tomato paste |
1/2 teaspoon dried thyme |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1 teaspoon salt |
1/2 teaspoon pepper |
1 lb tortellini (meat or cheese) |
1 bunch broccoli, trimmed and cut into chunks |
2 cups grated cheddar cheese |
1/2 cup grated parmesan cheese |
Directions:
1. Melt butter in a large saucepan.
2. Add garlic and onion.
3. Cook gently 3- 4 minutes until fragrant and tender.
4. Sprinkle with flour.
5. Cook 3- 4 minutes longer but do not brown.
6. Whisk in milk.
7. Bring to a boil.
8. Add tomatoes, paste, herbs, salt and pepper.
9. Cook 5 minutes.
10. Meanwhile, cook tortellini in boiling, salted water for 3 min.
11. Add broccoli and continue to cook 5 minutes longer.
12. Drain well.
13. Combine drained tortellini mixture with sauce.
14. Add cheese.
15. Transfer to a 3 qt baking dish.
16. Sprinkle with grated Parmesan.
17. Bake in a preheated 350 oven for 30 minutes or until hot and lightly browned.
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