Tortellini Gratinata with Mushrooms and Parsnip Béchamel

Ingredients for Tortellini Gratinata with Mushrooms and Parsnip Béchamel

• 350g of parsnips

• 600ml whole milk, divided

• 240ml freshly grated Parmesan cheese, divided

• Large pinch of freshly grated nutmeg

• 70ml butter, divided

• 575g baby portobello mushrooms (portobellini), thinly sliced

• 2 large garlic cloves, finely chopped

• 2 teaspoons minced fresh rosemary

• 3 8-to 250g packages cheese-filled tortellini or tortelloni

• 170g imported creamy Gorgonzola dolce cheese, cut into small pieces (about 350ml )

• Ingredient Info: Gorgonzola dolce is milder and softer than regular Gorgonzola.

Cook parsnips in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain; reserve saucepan. Transfer parsnips to processor. Add 350ml milk. Blend until smooth. With machine running, gradually add remaining 240ml milk through feed tube. Add 90g Parmesan cheese and nutmeg; blend well. Return sauce to reserved pan. Simmer over low heat until reduced to 725ml , whisking often, about 5 minutes. Season béchamel sauce to taste with salt and freshly ground black pepper.

Melt 40ml 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 204°C. 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 40g Parmesan.

Bake pasta until heated through and sauce is bubbling, 18 to 20 minutes. If desired, grill until top is golden, about 2 minutes. Let stand 10 minutes and serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.