TORTELLINI GRATINATA WITH MUSHROOMS AND PARSNIP BéCHAMEL
In this recipe, a creamy parsnip purée stands in for a traditional béchamel.
Provided by Rozanne Gold
Categories Milk/Cream Mushroom Pasta Bake Dinner Buffet Casserole/Gratin Blue Cheese Parsnip Winter Family Reunion Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 10 servings
Number Of Ingredients 11
Steps:
- 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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Arslan Abbasi
a-a@hotmail.frI can't wait to make this dish again.
Moses Ngugi
m-n@yahoo.comThis dish is a must-try for any pasta lover.
Talal Fakhir
talal91@yahoo.comI would highly recommend this recipe to anyone who loves tortellini.
MAHTAB 5581 Ahmed
a-m4@gmail.comThis is a great recipe for a special occasion. It's easy to make and always impresses my guests.
Sashinarayan Mandal
mandal_sashinarayan83@gmail.comI made this for my family and they loved it. The tortellini was cooked perfectly and the sauce was delicious.
sharia sajib
s-sajib70@hotmail.comI followed the recipe exactly and the dish turned out perfectly. The flavors were amazing.
Himal Nanaj
himal.n29@hotmail.frThis was the first time I've ever made tortellini gratinata and it was a success! I will definitely be making it again.
Marissa Bravo
mb60@hotmail.comI've made this dish several times and it always turns out great. It's a great weeknight meal.
md ssrrraju
md.ssrrraju@yahoo.comThis is one of my favorite recipes. I make it all the time. It's always a hit with my friends and family.
Uli Mowes
mowes81@yahoo.comI wouldn't recommend this recipe. The sauce was too thick and the tortellini was mushy.
Wanji Chege
chegewanji@gmail.comI thought this dish was okay. The flavors were good, but the tortellini was a little overcooked.
Aijaz hopnese
hopnese_aijaz@gmail.comThis was a bit too rich for my taste, but my husband loved it. He said it was the best tortellini gratinata he's ever had.
CV Conchita frc
frc_c36@yahoo.comI'm not a big fan of mushrooms, but I still enjoyed this dish. The parsnip béchamel was rich and creamy, and the cheese was gooey and melted.
Liam Bowers
liam_b25@yahoo.comI made this for a potluck and it was a huge success! Everyone raved about how delicious it was.
Zia Jutt
z@gmail.comI followed the recipe exactly and the dish turned out perfectly. The tortellini was cooked al dente and the sauce was flavorful.
Rj dip Joy
jr@hotmail.comThis tortellini gratinata was a hit! The combination of mushrooms, parsnip béchamel, and cheese was divine. My family loved it!