This is comfort food. Mac N Cheese elevated! Cheese tortellini with lots of fresh veggies in a homemade cheese sauce and then baked in the oven until melted and bubbly.
|1||(700 g) Package Olivieri® Three Cheese Tortellini|
|4 cups||(1 L) Broccoli florets|
|1 tbsp||(15 mL) Olive oil|
|1||Large onion, sliced|
|1||Large red pepper, cut in strips|
|3 tbsp||(45 mL) Butter|
|2||Cloves garlic, minced|
|3 tbsp||(45 mL) Flour|
|1 ½ cups||(375 mL) Milk|
|Salt and pepper to taste|
|¼ tsp||(1 mL) Nutmeg|
|¾ cup||(175 mL) Freshly grated Parmesan cheese, divided|
PREHEAT oven to 350°F (180°C). Spray a 9 X 13” (3.5 L) casserole dish with non-stick cooking spray.
COOK tortellini according to package instructions. Drain, reserving cooking water. Rinse pasta with cold water and set aside.
BRING pasta water back to a boil. Add broccoli and cook 4-5 minutes or until fork tender. Drain and plunge into ice water to preserve the colour and stop cooking. Drain and set aside.
HEAT olive oil in a skillet over medium heat. Add onions, peppers and sauté 4-5 minutes or until softened. Set aside.
HEAT butter in a large saucepan over medium heat. Add garlic and cook 1 minute. Stir in flour and cook 2 minutes stirring constantly. Slowly whisk in milk and continuing to whisk bring to a boil. Cook for 2-3 minutes until mixture has thickened and is smooth. Season with salt, pepper and nutmeg. Remove from heat and stir in ½ cup (125 mL) cheese.
TOSS together pasta, broccoli and pepper strips in a large bowl. Gently fold in sauce. Transfer mixture to prepared casserole dish, cover with foil and bake 30-35 minutes. Remove foil and sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is bubbling.
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