- 1 tablespoon extra-virgin olive oil
- 2 tablespoon all-purpose flour
- 2 1/2 cups low-fat milk, heated
- 1/2 cup grated fontina cheese, divided
- 1/2 teaspoon ground nutmeg
- Salt & freshly ground pepper, to taste
- 1 pound fresh or frozen cheese tortellini, preferably low-fat (see Tip)
- 1/4 cup fine dry breadcrumbs
- 2 tablespoon freshly grated Parmesan cheese
Preheat oven to 350°F. Coat 4 individual gratin dishes or a 1 1/2-quart shallow baking dish with cooking spray. Put a pot of water on to boil for cooking pasta.
Heat oil in a large saucepan over medium heat. Add flour and cook, whisking constantly, for 1 to 2 minutes. Add hot milk and bring to a simmer, whisking, until smooth and slightly thickened, 3 to 4 minutes. Remove from heat and add 1/4 cup fontina and nutmeg, stirring to melt cheese. Season with salt and pepper. Transfer to a large bowl.
Meanwhile, cook tortellini in boiling salted water until just tender, 6 to 8 minutes or according to package directions. Drain and rinse well. Toss with the cheese sauce.
Divide the tortellini among the prepared dishes. Top with remaining 1/4 cup fontina. Mix breadcrumbs and Parmesan in a small bowl. Sprinkle evenly over gratins. Bake gratins for until golden and bubbly, 15 to 25 minutes. Serve immediately.
- Serving: Per serving
- Calories: 400
- Carbohydrates: 68g
- Fat: 8g
- Protein: 19g
- Dietary Fiber: 10g
- Saturated Fat: 3g
- Monounsaturated Fat: 3g
- Cholesterol: 18mg
- Potassium: 182mg
- Sodium: 239mg
- Exchanges: 4 starch, 1/2 reduced-fat milk, 1/2 fat
- Carbohydrate Servings: 4