Cheesy Vegetable Tortellini Casserole Like macaroni and cheese but with tortellini and roasted vegetables. ~Larger recipe for 2 inch hotel pan
2 lb tortellini boiled in salty water Roast any vegetables: butternut squash sweet potatoes brussels sprouts broccoli cauliflower kale onion In 5 qt casserole all-clad pan: melt 1 c butter whisk in 1/2 c flour until smooth then saute gently until golden and nutty smelling add 1 heaping T salt stir in 8 c milk (in three stages) whisking well to keep it smooth. Cook until it thickens and is very smooth. At this point you can hold the roasted veggies in the hotel pan and the white sauce in the 5 qt casserole pan. Melt in: 1 lb grated sharp cheddar cheese 1 lb grated monterey Jack cheese Don't boil after adding the cheese. When ready to warm and serve: -Warm the white sauce. -Warm the veggies in the hotel pan with lid on. -Melt the cheese into the warm white sauce, taking care not to let it simmer too much. -Pour sauce over the veggies and warm gently with lid on. Do let it bubble a little around the edges. -Let sit 15 minutes or so to let it set up before serving. 1 lb tortellini boiled in salty water.
Roast any or the following: butternut squash sweet potatoes brussels sprouts broccoli cauliflower kale onion In 5 qt casserole all-clad pan: melt 1/2 c butter whisk in 1/4 c flour until smooth then saute gently until golden and nutty smelling add 2 t salt stir in 4 c milk (in three stages) whisking well to keep it smooth. Cook until it thickens and is very smooth. Melt in: 2 c (8 oz) grated sharp cheddar cheese 2 c (8 oz) grated monterey Jack cheese Don't boil after adding the cheese. Stir in the finished tortellini and vegetables. Warm in oven gently at convection roast 300* until bubbly around the edges. Let sit 15 minutes or so to thicken up into a casserole texture.
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