Cheesy Baked Tortellini

Sometimes, you just need a comforting bowl of pasta and rich sauces! This fits the bill. You can use whatever kind of tortellini you want.


For the Bechamel sauce:
4 Tbsp unsalted butter
1/4 cup all-purpose flour
2 1/2 cups milk
1/4 tsp ground nutmeg
1 cup shredded provolone cheese
1/2 cup grated Parmesan cheese
salt and pepper, to taste

3 pounds refrigerated tortellini
3 cups spaghetti sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

To make the Bechamel sauce, melt the butter in a medium saucepan over medium heat. Add the flour a cook, whisking continually until lightly browned. You are basically making a roux.

Slowly add the milk while still whisking. once you added all the milk, add in the nutmeg.

Allow the mixture to rise to a simmer and once it does, continue to simmer and whisk for two minutes. Remove from heat and add the shredded provolone by handfuls.

Stri until the provolone melts and then add in the Parmesan.

Season with salt and pepper and let cool to room temperature.

Once cooled, add to the spaghetti sauce.

Whisk to combine and remove about 1/4 of the sauce to another bowl.

Add the tortellini to the bowl with the bulk of the sauce and combine.

Pour into a 9x13 casserole dish.

Evenly pour reserved sauce on top.

Top with remaining cheeses and cover with foil. Bake at 350 degrees for 45 minutes. Remove foil and increase oven to 400 degrees for 10 minutes.

Remove from oven and allow to sit for 10 minutes before serving to hungry people you love!

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