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 |
| 1/2tsp | pepper | 2 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.