1 pound fresh or frozen cheese tortellini, preferably low-fat (see Tip)
1/4 cup fine dry breadcrumbs
2 tablespoons freshly grated Parmesan cheese
Instructions
1.Preheat oven to 350°F. Coat 4 individual gratin dishes or a 1 1/2-quart shallow baking dish with cooking spray. Put a pot of water on to boil for cooking pasta.
2.Heat oil in a large saucepan over medium heat. Add flour and cook, whisking constantly, for 1 to 2 minutes. Add hot milk and bring to a simmer, whisking, until smooth and slightly thickened, 3 to 4 minutes. Remove from heat and add 1/4 cup fontina and nutmeg, stirring to melt cheese. Season with salt and pepper. Transfer to a large bowl.
3.Meanwhile, cook tortellini in boiling salted water until just tender, 6 to 8 minutes or according to package directions. Drain and rinse well. Toss with the cheese sauce.
4.Divide the tortellini among the prepared dishes. Top with remaining 1/4 cup fontina. Mix breadcrumbs and Parmesan in a small bowl. Sprinkle evenly over gratins. Bake gratins for until golden and bubbly, 15 to 25 minutes. Serve immediately.
Tips & Notes
Make Ahead Tip- Prepare through Step 4; cover and refrigerate for up to 2 days or freeze for up to 6 months. Thaw in the refrigerator before baking.
Equipment- 4 individual gratin dishes or a 1 1/2-quart shallow baking dish
Look for low-fat cheese tortellini in the frozen-foods section of your supermarket. If not available, choose the brand lowest in fat.
Nutrition
Per serving- 400 calories; 8 g fat (3 g sat, 3 g mono); 18 mg cholesterol; 68 g carbohydrates; 19 g protein; 10 g fiber; 239 mg sodium; 182 mg potassium.
Nutrition Bonus- Selenium (84% daily value), Fiber (40% dv), Magnesium (28% dv), Calcium (23% dv).
4 Carbohydrate Serving
Exchanges- 4 starch, 1/2 reduced-fat milk, 1/2 fat
Originally Submitted
4/26/2010
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