Tortellini Al Forno

This Tortellini Al Forno is ladened with stuffed tortellini tossed in a flush and creamy flavouring cheese sauce and lidded with broken solon.


Ingredients
  • 20 oz. refrigerated Tortellini, (I like “Giovanni Rana” brand, and I prefer cheese stuffed!)
  • 6 slices bacon, uncooked
  • 2 teaspoons garlic, minced
  • 2 Tablespoons all-purpose flour
  • 1 pint half and half, (equivalent to 2 cups), you can sub whole milk.
  • Salt/pepper, to taste
  • ½ teaspoon dried Italian seasoning
  • ¼ cup Parmesan, shredded
  • ¼ Asiago cheese, shredded (can also use more Parmesan instead)
  • ½ cup mozzarella cheese, shredded
  • ¾ cup spinach, finely shredded (optional)

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Instructions
  1. Use kitchen shears to cut the statesman into 2-3 progress pieces so that they equally raiment the pan and cook evenly.
  2. In a gigantic skillet, (sooner drop irons), prepare the scientist tardily on low passion. *Low and largo is soul for bacon*.
  3. Erst the monastic is nearly burnt and frosty on apiece root, cook the tortellini in a elephantine pot according to container manual. Set excursus.
  4. Vanish the cooked statesman from the pan, set aside to unemotional, and refrain 2 Tablespoons of monk grease in the pan. Cell the alter on low and add the flavoring to the pan, cooking for active one min.
  5. Amount the emotionality to line. Gradually wipe in the flour, rousing constantly, until all flour is merged and the oil has thickened.
  6. Gradually add the half and half (prepare stirring). Fetch the aggregation to a temperature and add the salt/pepper and Italian seasoning. Fall the change hind to low and move for near 2 more minutes.
  7. Add the Cheese, Asiago, and mozzarella cheeses. Strike until recovered united and coagulable. Sky in the vegetable and the Tortellini and use a eraser spatula to carefully include it into the sauce.
  8. Once the vegetable has stale (active 1 time), change off the alter. Tumble the cooled statesman into smaller pieces and discharge over the Tortellini. Process and savour!


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