Tortellini Gratinata With Mushrooms And Parsnip Béc

Name: Tortellini Gratinata With Mushrooms And Parsnip Béchamel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces of parsnips; 2 1/2 cups whole milk, divided; 1 cup freshly grated Parmesan cheese, divided; Large pinch of freshly grated nutmeg; 4 1/2 tablespoons butter, divided; 1 1/4 pounds baby portobello mushrooms (portobellini), thinly sliced; 2 large garlic cloves, finely chopped; 2 teaspoons minced fresh rosemary; 3 8-to 9-ounce packages cheese-filled tortellini or tortelloni; 6 ounces imported creamy Gorgonzola dolce cheese, cut into small pieces (about 1 1/2 cups); Ingredient Info:

Servings: persons

12 ounces of parsnips
2 1/2 cups whole milk, divided
1 cup freshly grated Parmesan cheese, divided
Large pinch of freshly grated nutmeg
4 1/2 tablespoons butter, divided
1 1/4 pounds baby portobello mushrooms (portobellini), thinly sliced
2 large garlic cloves, finely chopped
2 teaspoons minced fresh rosemary
3 8-to 9-ounce packages cheese-filled tortellini or tortelloni
6 ounces imported creamy Gorgonzola dolce cheese, cut into small pieces (about 1 1/2 cups)
Ingredient Info:

1
Cook parsnips in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain; reserve saucepan. Transfer parsnips to processor. Add 1 1/2 cups milk. Blend until smooth. With machine running, gradually add remaining 1 cup milk through feed tube. Add 3/4 cup Parmesan cheese and nutmeg; blend well. Return sauce to reserved pan. Simmer over low heat until reduced to 3 cups, whisking often, about 5 minutes. Season bechamel sauce to taste with salt and freshly ground black pepper.
2
Melt 2 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms, garlic, and rosemary. Saute until mushrooms are brown and tender, 6 to 7 minutes. Season to taste with salt and pepper. DO AHEAD:
3
Preheat oven to 400u00b0F. Butter 12-cup- capacity baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; return to pot. Add remaining 2 tablespoons butter and toss to coat. Stir in mushroom mixture. Transfer pasta to prepared baking dish. Spread bechamel sauce over; sprinkle with Gorgonzola, then remaining 1/4 cup Parmesan.
4
Bake pasta until heated through and sauce is bubbling, 18 to 20 minutes. If desired, broil until top is golden, about 2 minutes. Let stand 10 minutes and serve.

895

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces of parsnips, 2 1/2 cups whole milk, divided, 1 cup freshly grated Parmesan cheese, divided, Large pinch of freshly grated nutmeg, and more.

Yes, Tortellini Gratinata With Mushrooms And Parsnip Béchamel falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tortellini Gratinata With Mushrooms And Parsnip Béchamel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions