Baked Tortellini

13 Reviews
From: EatingWell Magazine November 1997

Nutty-flavored fontina cheese gives this homey baked tortellini casserole a real taste twist and the cheesy breadcrumb topping makes it all but irresistible. You can easily double this recipe and make one for today and an extra to pop in the freezer for a heat-and-eat meal someday in the future.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups low-fat milk, heated
  • 1/2 cup grated fontina cheese, divided
  • 1/2 teaspoon ground nutmeg
  • Salt & freshly ground pepper, to taste
  • 1 pound fresh or frozen cheese tortellini, preferably low-fat (see Tip)
  • 1/4 cup fine dry breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F. 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.
  2. 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 cup fontina and nutmeg, stirring to melt the cheese. Season with salt and pepper.
  3. Meanwhile, cook tortellini until just tender, 6 to 8 minutes or according to package directions. Drain and rinse well.
  4. Combine the tortellini with the cheese sauce and toss. Transfer to the prepared dishes or baking dish. Top with the remaining 1/4 cup fontina. Combine breadcrumbs and Parmesan and sprinkle evenly over the tortellini.
  5. Bake the tortellini until golden and bubbly, 15 to 25 minutes. Serve immediately.
  • Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 2 days or freeze for up to 6 months. Thaw in the refrigerator before baking.
  • Equipment: 6 individual gratin dishes or a 1 1/2-quart shallow baking dish
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Per serving: 366 calories; 12 g fat(6 g sat); 2 g fiber; 46 g carbohydrates; 17 g protein; 109 mcg folate; 49 mg cholesterol; 6 g sugars; 0 g added sugars; 406 IU vitamin A; 0 mg vitamin C; 315 mg calcium; 2 mg iron; 584 mg sodium; 241 mg potassium
  • Nutrition Bonus: Calcium (32% daily value), Folate (27% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1/2 reduced-fat milk, 1 medium-fat meat

Reviews 13

April 08, 2014
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By: EatingWell User
Bland! Another variation on mac and cheese. I used ww tortelini, and added spinach to made it a complete meal. I will make it again, however, I will use a more favorable cheese and add at least a tbsp. of dijon mustard. I'll recommend this recipe with reservations. Pros: Good recipe for Meatless Mondays. Cons: Very bland.
July 16, 2013
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By: Saycon
Good, but needs a bit more I added peas and grated carrots, plus chopped garlic and Parmesan cheese. I also added grilled chicken breasts, cut up to provide meat to the meal. My family liked it this way, but next time I may try the Gruyer cheese since others seem to think that would be a stronger cheese. Also, it isn't easy to find lo-fat items in a small town, so my final calorie and fat count was probably higher. Pros: Didn't take too long; could fix ahead, refrigerate, and then bake; easy to change to a main dish; Cons: Sauce is too bland by itself
November 03, 2012
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By: EatingWell User
Bland dish, won't likely make again. I was in the mood to try a new recipe and use one of the casserole dishes that have remained in the box on top of my refrigerator since last Christmas, so this seemed like a good option. The prep wasn't bad--it took me about 25 mins from the moment I started prepping to the time that I had it in the oven and all of my ingredients put away. The finished product wasn't completely satisfactory though. As other have said, this recipe is bland. I added a tbsp of butter to the casserole while it baked, but otherwise I prepared it as per the directions. The sauce is just missing something, perhaps spicing it up might help. Also, I feel like the recipe calls for too many bread crumbs. I might reduce the bread crumbs by about 3 or 4 tbsps if I were to make it again. I don't plan to make it again, however. It wasn't very good. It wasn't gross, it just wasn't good. Pros: Easy to make, doesn't take long. Cons: Bland.
June 26, 2012
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By: EatingWell User
Wasteful I even jazzed this up with more flavorful cheese, but it was truly dismal. It went into the garbage. Pros: none
April 11, 2012
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By: SEYTON
Good Base This is a pretty basic cheese sauce that can be modified to suit an individual's taste. I stuck to the recipe so that I could see what it tasted like. I love fontina but as many stated, it's just not a big cheese to stand out in this kind of a dish. I actually added the same amount of a parmesan to give it a kick. I will use gruyere next time. The dish is pretty much an updated macaroni and cheese dish, using tortellini, or in my case, small ravioli. I followed the advice of previous commenters and doubled the recipe EXCEPT for the sauce, which I reduced by half a cup and will reduce by a half more cup. So next time, I'll use 3 1/2 cups of milk...but that's just based on my own taste and what I want in consistency for the sauce. YMMV. Pros: Kid-friendly, flexible Cons: As is, it's pretty bland
October 31, 2011
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By: EatingWell User
Probably won't make again I made this exactly per directions. First, it took WAY longer to cook than called for. Second, it was dry and bland...completely boring. Everyone in the house voted that if I were to cook it again I would have to completely revamp the recipe. The ground nutmeg gave it a very weird flavor...I didn't mind it so much, but my meat-and-potatoes boyfriend called it a weird after-taste. Pros: Filling Cons: Bland, dry
September 06, 2011
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By: kellieburton
Amazing comfort food This was delicious! Will definitely try with the added spinach next time. The consistency was wonderfully creamy, the flavor was excellent. The only issue was that with 4 boys, this dish didn't quite make enough to have as a main dish. Maybe it would be good as a side dish or for when not everyone will be home. But this is definitely getting added to the recipe box! Pros: Not difficult and very tasty Cons: Didn't make enough to feed my fam of 5 (4 boys)
February 21, 2011
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By: anthonyynohtna
Cool~ It looks super tasty with the cream as the sauce. I just cannot wait to take a bite. It sounds really easy to make so I gonna do it in this weekend. I want to share with you another delicious recipe. http://www.fourgreensteps.com/community/recipes/main-courses/vegetarian-quinoa-moussaka Check it out and you will like it.
February 08, 2011
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By: jmhartman81
Delicious comfort food... and easy! I loved this recipe! I had to cook it a lot longer and the sauce was a little watery but it eventually thickened up into a nice sauce. My 2 girls loved it as well. Definitely a keeper! Pros: Easy, kid's love it, few ingredients Cons: Wasn't near as good reheated.