This recipe originally appeared on a milk calendar.
You can use either fresh or frozen tortellini. If you are using frozen tortellini there is no need to defrost - simply add in frozen in step #4, cooking time is unchanged.
Tri-colour tortellini can add to the eye appeal.
|1/4 cup||butter||50 mL|
|2||cloves garlic, finely chopped||2|
|1||small onion, finely chopped||1|
|1/4 cup||all-purpose flour||50 mL|
|2 cups||milk||500 mL|
|1 cup||pureed canned tomatoes or tomato sauce||250 mL|
|1 tbsp||tomato paste||15 mL|
|1/2 tsp||dried thyme||2 mL|
|1/2 tsp||basil||2 mL|
|1/2 tsp||oregano||2 mL|
|1 tsp||salt||5 mL|
|1 lb||tortellini (meat or cheese)||500 g|
|1||bunch broccoli, trimmed and cut into chunks||1|
|2 cups||200g grated marble or Canadian Cheddar cheese||500 mL|
|1/2 cup||grated Parmesan cheese||125 mL|
Melt butter in a large saucepan.
Add garlic and onion.
Cook gently 3 to 4 min until fragrant and tender.
Sprinkle with flour.
Cook 3 to 4 min longer but do not brown.
Whisk in milk. Bring to a boil.
Add tomatoes, tomato paste, herbs, salt and pepper.
Cook 5 min. Taste and adjust seasoning, if necessary.
Meanwhile, cook tortellini in a large pot of boiling, salted water for 3 min.
Add broccoli and continue to cook for 5 min longer. Drain well.
Combine drained tortellini mixture with sauce.
Add marble or Cheddar cheese.
Transfer to a 3 qt (3 L) baking dish.
Sprinkle with grated Parmesan.
Bake in a preheated 350� F (180� C) oven for 30 min or until hot and lightly browned.