Tortellini Gratinata with Mushrooms and Parsnip "Béchamel"

By mirandavoegeli

Recipes + Menus | recipes

Tortellini Gratinata with Mushrooms and Parsnip "Béchamel"
In this recipe, a creamy parsnip puree stands in for a traditional béchamel.

10 servings

PREP TIME:

45 minutes

TOTAL TIME:

1 hour 35 minutes

Recipe by Rozanne Gold

Photograph by Hans Gissinger

March 2011

Ingredients

• 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)

Details

Servings 10
Cooking time 105mins
Adapted from bonappetit.com

Preparation

Step 1

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.

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