Baked Tortellini

1. 1

   Preheat oven to 350u00b0F 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. 2

   Heat oil in a large saucepan over medium heat.

3. 3

   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.

4. 4

   Meanwhile, cook tortellini until just tender, 6 to 8 minutes or according to package directions. Drain and rinse well.

5. 5

   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.

6. 6

   Bake the tortellini until golden and bubbly, 15 to 25 minutes. Serve immediately.

7. 7

   TO MAKE AHEAD:

8. 8

   Prepare through Step 4; cover and refrigerate for up to 2 days or freeze for up to 6 months.

9. 9

   Thaw in the refrigerator before baking.

* Per serving · 4 servings · Values may vary.

No additional tips available.