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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | 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. Meanwhile, cook tortellini until just tender, 6 to 8 minutes or according to package directions. Drain and rinse well. | 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. Bake the tortellini until golden and bubbly, 15 to 25 minutes. Serve immediately. | 7. TO MAKE AHEAD: | 8. Prepare through Step 4; cover and refrigerate for up to 2 days or freeze for up to 6 months. | 9. Thaw in the refrigerator before baking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
purpose flour	2	tablespoons		-	-	-	-
milk	2 1/2	cups	heated low fat	1380.0	33.24	13.74	143.04
fontina cheese	1/2	cup	grated divided	256.74	1.023	16.896	20.5524
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
salt black pepper			ground	-	-	-	-
cheese tortellini	1	lb		1392.5302	213.1887	61.235	32.7948
fine breadcrumb	1/4	cup		-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.