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Mario Batali's Baked Tortellini with Spring Onions and Asparagus

Baked Tortellini Spring Onions Asparagus Mario Batali
Spring forward with this fresh dish!
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It's spring and that means fresh asparagus and spring onions. Combine these ingredients with tortellini and you've got a dish your family will love.
  • 5 tablespoon Butter
  • 1/4 cup Flour
  • 3 cup Milk
  • 2 teaspoon Salt
  • 1/2 teaspoon Nutmeg (freshly grated)
  • 1 cup Marzolino Cheese (grated)
  • 2 packages Store-bought Tortellini
  • Parmigiano Reggiano (to garnish)
  • 1/2 cup Blanched Asparagus (shaved)
  • 1/4 cup spring onions (thinly sliced)
  • Olive Oil
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    5 tablespoon Butter
    1/4 cup Flour
    In a medium saucepan, heat the butter until melted. Add the flour and whisk until smooth. Cook over medium heat until golden brown, about 6 to 7 minutes.
  • 2
    3 cup Milk
    1 cup Marzolino Cheese (grated)
    2 teaspoon Salt
    1/2 teaspoon Nutmeg (freshly grated)
    In a separate pan, heat the milk until just about to boil. Slowly add the milk and marzolino to the butter mixture, whisking continuously until very smooth and bring to a boil. Cook 30 seconds longer and remove from the heat. Season with salt and nutmeg.
  • 3
    Preheat oven to 425F.
  • 4
    2 packages Store-bought Tortellini
    1/2 cup Blanched Asparagus (shaved)
    1/4 cup spring onions (thinly sliced)
    In a large mixing bowl add cooked tortellini. Pour in balsamella sauce, onions and asparagus and mix until pasta is coated. 
  • 5
    1 tablespoon Olive Oil
    Parmigiano Reggiano (to garnish)
    Spread about 1 tablespoon of olive oil around bottom and sides of a 9x9 casserole dish. Pour the tortellini in the casserole dish. Grate parmigiano reggiano over the tortellini and transfer to oven.
  • 6
    Bake until bubbling and golden brown, about 20 minutes. Take casserole out of the oven and allow to rest for 20 minutes. 

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