Tortellini Gratinata With Mushrooms And Parsnip Béchamel Recipe

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.

No additional tips available.

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

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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.

Tortellini Gratinata With Mushrooms And Parsnip Béchamel

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