Recipe Details
Ingredients
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1(16 ounce) packagecheese tortellini
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1tablespooncanola oil
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1(8 ounce) packagefresh mushrooms, stemmed and sliced
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2tablespoonsbutter
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¼cupall-purpose flour
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2cupsmilk
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salt and ground black pepper to taste
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1cupgrated Parmesan cheese
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain and place into a 9-inch baking pan.
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Heat canola oil in a large saucepan over medium heat. Add mushrooms and cook until golden brown, 12 to 15 minutes. Stir butter into the pan until melted; stir in flour slowly and cook until golden, about 1 minute. Pour milk slowly into the saucepan, stirring continuously. Reduce heat to medium-low and cook until sauce begins to bubble, 7 to 8 minutes.
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Remove saucepan from heat. Season with salt and pepper. Stir in Parmesan cheese. Pour sauce over cooked tortellini in the baking pan.
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Bake in the preheated oven until sauce begins to brown, 20 to 25 minutes. Serve immediately.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories310 | |
% Daily Value * | |
Total Fat 14g |
18% |
Saturated Fat 7g |
35% |
Cholesterol 46mg |
15% |
Sodium 429mg |
19% |
Total Carbohydrate 33g |
12% |
Dietary Fiber 2g |
6% |
Total Sugars 5g |
|
Protein 15g |
30% |
Vitamin C 1mg |
1% |
Calcium 185mg |
14% |
Iron 0mg |
2% |
Potassium 198mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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