Low Fat Baked Tortellini Recipe

Ingredients

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

Method

1.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.

2.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.

3.Meanwhile, cook tortellini in boiling salted water until al dente, 6 to 8 minutes.

Drain and rinse well.

Toss with cheese sauce.

4.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.)

5.Bake gratins for 15 to 25 minutes, or until golden and bubbly.

Serve immediately.

MAKES 4 SERVINGS.

510 calories per serving; 27 grams protein; 14 grams fat (4.

7 grams saturated fat); 68 grams carbohydrate; 1.

045 mg sodium; 64 mg cholesterol; 1 gram fiber.

Italian Name: tortellini Gratinati

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