139 & 140 down : 225 to go

Tortellini Casserole

★★★

  • 2 packages (19 ounces) cheese-filled tortellini
  • 4 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 4 cups low-fat milk
  • 2 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ⅔ cup dry bread crumbs
  • ⅔ cup grated Parmesan cheese

Heat oven to 450°F. Butter a 13×9-inch dish. Cook pasta according to package directions.

While pasta is cooking, prepare sauce. In small saucepan, melt butter over medium heat. Add flour and stir constantly for 1 minute, until a smooth paste forms. Slowly add milk, whisking with a wire whisk until smooth. Cook 3 to 4 minutes, until sauce bubbles and thickens. Stir in Worcestershire sauce and salt. Remove from heat.

Drain pasta and return to pot. Toss with white sauce and transfer to prepared casserole; sprinkle with bread crumbs and cheese. Bake 5 to 10 minutes, or until top is golden brown. Let stand 5 minutes before serving.

Makes 12 servings


We were on a tortellini kick it seems. Actually we were trying to cut down on grocery costs for a few weeks and that means less meat.  The original (sadly I have no idea where this came from) was to make 4 servings. That does not fly in this house, so I figured I’d double it. The tortellini I went with, based on price, only came in a 19 ounce bag (seemed a strange size).  In the end the measurements all worked out and we even got some leftovers out of the deal. That almost never happens anymore.

As far as the dish itself, not my favorite white sauce. Very basic, it definitely needs the Parmesan sprinkled on the top, just to add flavor. The hubby insisted that nutmeg was in the mix, but really the worcestershire sauce was the only flavor involved.

Almond Broccoli

★★★★★

  • 2 lbs. broccoli flowerets, cut into spears
  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice
  • ¼ cup sliced toasted almonds
  • ¼ tsp salt
  • ¼ tsp pepper

Toss together broccoli and olive oil. Roast at 500º for 15 minutes. after roasting, toss with lemon juice, almonds, salt and pepper.

Makes 4 servings

Source : Redbook January 2001


Now this was incredible. I think everyone at the table was shocked. In my typical rush, I didn’t read ahead and just mixed and poured everything into the pan. After I did, it dawned on me that the lemon juice was going to turn the broccoli brown. It did, but it still tasted good. The almonds were not toasted in mine, I just didn’t feel like taking the extra time.

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