I made this one day when I was supposed to make dinner for my friends but didn’t have much time. They were totally impressed and begged for the recipe. It’s really fast to make because it uses premade tortellini. That may seem like a cop-out, but who has time to make tortellini from scratch? Plus, the sauce is super creamy and wonderful!
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Bring a large pot of salted water to a boil and add the tortellini. Cook over medium-high heat, stirring occasionally, for 15 minutes, or until cooked through. Drain in a colander and place in a 9-inch baking pan.
Step 3
Meanwhile, cut the ends off the mushroom stems, discard, and cut the mushrooms into thin slices. Heat the canola oil in a skillet over medium-high heat, add the mushrooms, and cook, stirring frequently, for 12 to 15 minutes, or until the mushrooms are golden brown.
Step 4
Add the butter to the pan and stir until melted, then stir in the flour and cook for 1 minute. Slowly pour in the milk, stirring continuously. Lower the heat to medium-low and cook for 7 to 8 minutes, or until the sauce just begins to bubble. Remove from the heat, season with salt and pepper, and stir in the Parmesan cheese. Pour the sauce over the tortellini and bake for 20 to 25 minutes, or until the sauce begins to brown. Serve immediately.
food trivia
Step 5
Tortellini was first made in the Emilia-Romagna region in northern Italy. Legend has it that Venus, Bacchus, and Mars stopped at an inn one night. The group was so noisy that the innkeeper couldn’t resist peeking through the keyhole. He was so inspired by the beauty of Venus’s naked body that he shaped a pasta to resemble her perfect navel. You gotta love the Italians—they have the best stories about food.
