Recipe Category: Low-Fat
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 1/2 cups 1% milk, heated
- 1/2 cup grated fontina cheese
- 1/2 teaspoon ground nutmeg
- salt & freshly ground black pepper, to taste
- 1 pound fresh cheese tortellini, or frozen , preferably low-fat
- 1/4 cup fine dry breadcrumbs
- 2 tablespoons freshly grated parmesan cheese
- Preheat oven to 350°F.
- Lightly oil 4 individual gratin dishes or a 1 1/2-quart shallow baking dish or coat with nonstick spray.
- Put a pot of water on to boil for cooking pasta.
- In a large saucepan, heat oil over medium heat.
- 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 cheese.
- Season with salt and pepper.
- Transfer to a large bowl.
- Meanwhile, cook tortellini in boiling salted water until al dente, 6 to 8 minutes.
- Drain and rinse well.
- Toss with cheese sauce.
- Divide tortellini among prepared dishes.
- Top with remaining 1/4 cup fontina.
- In a small bowl, mix breadcrumbs and Parmesan.
- Sprinkle evenly over gratins.
- The gratins will keep, covered, in the refrigeratorfor up to 2 days or in the freezer for up to 6 months.
- Thaw in the refrigerator before baking.
- Bake gratins for 15 to 25 minutes, or until golden and bubbly.
- Serve immediately.
MAKES 4 SERVINGS.
- Calories per serving; 27 grams protein; 14 grams fat 4 grams saturated fat; 68 grams carbohydrate; 1 mg sodium; 64 mg cholesterol; 1 gram fiber
- Italian Name: tortellini Gratinati
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