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Tortellini Gratinata with Mushrooms and Parsnip "Béchamel"

Tortellini Gratinata with Mushrooms and Parsnip


  • 12 ounces parsnips (about 2 large), peeled, cut into 1/2-inch-thick rounds
  • 2 1/2 cups whole milk, divided
  • 1 cup freshly grated Parmesan cheese, divided
  • Large pinch of freshly grated nutmeg
  • 4 1/2 tablespoons butter, divided
  • 1 1/4 pounds baby portobello mushrooms (portobellini), thinly sliced
  • 2 large garlic cloves, finely chopped
  • 2 teaspoons minced fresh rosemary
  • 3 8- to 9-ounce packages cheese-filled tortellini or tortelloni
  • 6 ounces imported creamy Gorgonzola dolce cheese, cut into small pieces (about 1 1/2 cups)

Recipe Preparation

  • Cook parsnips in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain; reserve saucepan. Transfer parsnips to processor. Add 11/2 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 21/2 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 DO AHEADCan 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.

Nutritional Content

One serving contains: Calories (kcal) 439.0 %Calories from Fat 41.4 Fat (g) 20.2 Saturated Fat (g) 12.0 Cholesterol (mg) 71.4 Carbohydrates (g) 43.7 Dietary Fiber (g) 4.2 Total Sugars (g) 6.3 Net Carbs (g) 39.5 Protein (g) 21.8 Sodium (mg) 697.5Reviews Section