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Tortellini Gratinata with Mushrooms and Parsnip Béchamel Recipe

Tortellini Gratinata with Mushrooms and Parsnip Béchamel Recipe

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Tortellini Gratinata with Mushrooms and Parsnip Béchamel

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Ingredients:

Serving

12 oz of parsnips
2 1/2 cups whole milk, divided
1 cup freshly grated parmesan cheese, divided
large pinch of freshly grated nutmeg
4 1/2 tbsp butter, divided
1 1/4 lb baby portobello mushrooms ( portobellini), thinly sliced
2 large garlic cloves, finely chopped
2 tsp minced fresh rosemary
3 8- to 9-oz packages cheese-filled tortellini or tortelloni
6 oz imported creamy gorgonzola dolce cheese, cut into small pieces (about 1 1/2 cups)

Directions:

Cook parsnips in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain; reserve saucepan. Transfer parsnips to processor. Add 1 1/2 cups milk. Blend until smooth. With machine running, gradually add remaining 1 cup milk through feed tube. Add 3/4 cup Parmesan cheese and nutmeg; blend well. Return sauce to reserved pan. Simmer over low heat until reduced to 3 cups, whisking often, about 5 minutes. Season béchamel sauce to taste with salt and freshly ground black pepper.
Melt 2 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms, garlic, and rosemary. Sauté until mushrooms are brown and tender, 6 to 7 minutes. Season to taste with salt and pepper. DO AHEAD: Béchamel sauce and mushrooms can be made 1 day ahead. Cool, cover separately, and chill. Rewarm béchamel sauce before using.
Preheat oven to 400°F. Butter 12-cup- capacity baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; return to pot. Add remaining 2 tablespoons butter and toss to coat. Stir in mushroom mixture. Transfer pasta to prepared baking dish. Spread béchamel sauce over; sprinkle with Gorgonzola, then remaining 1/4 cup Parmesan.
Bake pasta until heated through and sauce is bubbling, 18 to 20 minutes. If desired, broil until top is golden, about 2 minutes. Let stand 10 minutes and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	226.6 Kcal (949 kJ)
Calories from fat	95.36 Kcal
		% Daily Value*
Total Fat	10.6g	16%
Cholesterol	33.24mg	11%
Sodium	305.25mg	13%
Potassium	247.12mg	5%
Total Carbs	21.89g	7%
Sugars	6.31g	25%
Dietary Fiber	2.82g	11%
Protein	11.32g	23%
Vitamin C	6mg	10%
Vitamin A	0.1mg	2%
Iron	40.8mg	226%
Calcium	301mg	30%

Amount Per 100 g
Calories	113.59 Kcal (476 kJ)
Calories from fat	47.8 Kcal
		% Daily Value*
Total Fat	5.31g	16%
Cholesterol	16.66mg	11%
Sodium	153.01mg	13%
Potassium	123.87mg	5%
Total Carbs	10.97g	7%
Sugars	3.17g	25%
Dietary Fiber	1.41g	11%
Protein	5.67g	23%
Vitamin C	3mg	10%
Iron	20.4mg	226%
Calcium	150.9mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.9

Points
6

PointsPlus

Good Points

saturated fat free,
low cholesterol

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