Tortellini is a great pasta choice. But instead of throwing it in a bowl with the same old sauce, what if you baked it into a casserole. It’s still delicious, but now it’s new and exciting.
I’m a big pasta fan. It doesn’t matter if it’s angel hair, spaghetti, ravioli, or penne. If it’s pasta and it’s covered in sauce I’m in. But see, that’s the problem, pasta covered in sauce while easy, can get old pretty quickly. So I’m always on the lookout for new and interesting ways to spice up my pasta dinner. Thankfully Parents Magazine has come to my rescue yet again. They provided the brilliant yet simple idea of baking the tortellini in a savory alfredo sauce. And I’m here to tell you, not only did it take no time to whip up the sauce, but the final casserole was so scrumptious, there wasn’t one piece of tortellini left in the dish.
- 1 (16-20 ounce) package cheese or beef-filled tortellini
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups low-fat milk
- 1 teaspoon Worcestershire sauce
- 1 (8 ounce) package pancetta (optional)
- 1/4 teaspoon salt
- 1/3 cup dry bread crumbs
- 1/3 cup grated Romano cheese
- Preheat oven to 450 degrees F. Butter a 2 quart casserole dish. Cook tortellini according to package directions.
- While pasta cooks, melt butter in a medium sauce pan over medium heat. Add flour and stir constantly for one minute, until a paste forms. Slowly add milk, stirring constantly for three to four minutes until thick and bubbling. Stir in Worcestershire, pancetta (if you’re using it), salt, and remove from heat.
- Drain pasta and return to pot. Toss with the white sauce and transfer to prepared casserole dish. Sprinkle top with bread crumbs and cheese. Bake five to 10 minutes or until top is golden brown. Let stand five minutes before serving.