Tortellini Gratinata with Mushrooms and Parsnip Béchamel
A luxurious baked pasta dish featuring cheese-filled tortellini in a creamy parsnip béchamel sauce, topped with sautéed mushrooms, Gorgonzola, and Parmesan cheese. This elegant gratinata combines the earthiness of mushrooms with the subtle sweetness of parsnips and rich cheese flavors.
Ingredients
- •12 ounces parsnips
- •2½ cups whole milk
- •1 cup Parmesan cheese
- •¼ teaspoon nutmeg
- •4½ tablespoons butter
- •1¼ pounds baby portobello mushrooms
- •2 cloves garlic
- •2 teaspoons rosemary
- •3 packages cheese-filled tortellini
- •6 ounces Gorgonzola dolce cheese
- •Ingredient Info
Cooking Instructions
- 1.
Cook parsnips in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain; reserve saucepan. Transfer parsnips to processor. Add 1 1/2 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.
25 min
- 2.
Melt 2 1/2 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 can be made 1 day ahead. Cool, cover separately, and chill. Rewarm béchamel sauce before using.
7 min
- 3.
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.
15 min
- 4.
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.
30 min