Baked Tortellini with Spring Onions and Asparagus

Mario Batali
Servings: 6
30 to 60 min

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.

  • Ingredients
  • step-by-step directions
Baked Tortellini with Spring Onions and Asparagus
  • 5 tablespoon butter
  • 1/4 cup all-purpose flour
  • 3 cup milk
  • 2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup grated Marzolino cheese
  • 2 packages store-bought tortellini (cooked according to package instructions)
  • 1/4 cup spring onions (thinly sliced)
  • 1/2 cup asparagus (blanched and shaved)
  • Parmigiano-Reggiano cheese (freshly grated, to garnish)
  • Olive Oil
  • 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.
  • In a separate pan, heat the milk until just about to boil. Slowly add the milk and Marzolino cheese 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.
  • Preheat oven to 425°F.
  • In a large mixing bowl add cooked tortellini. Pour in cheese sauce, onions and asparagus and mix until pasta is coated. 
  • Spread about 1 tablespoon of olive oil around bottom and sides of a 9"x9" casserole dish. Pour the tortellini in the casserole dish. Grate Parmigiano-Reggiano over the tortellini and transfer to oven.
  • 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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