The Pioneer Woman Tasty Kitchen
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Pesto Tortellini Gratin

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Level: Easy

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Description

This simple dinner comes together quick and sticks with you with a cream sauce, pesto and cheese!

Ingredients

  • 2 Tablespoons Olive Oil
  • ¼ cups Diced Pancetta
  • ½ whole Medium Onion, Diced
  • ½ teaspoons Crushed Red Pepper
  • 2 Tablespoons Flour
  • 2 cups Milk
  • 1 cup Fontina Cheese, Shredded
  • 2 sprigs Thyme
  • ½ teaspoons Cayenne Pepper
  • ½ teaspoons Oregano
  • 1 package (8 Oz. Size) Frozen Pesto Tortellini
  • ¼ cups Pamesan Cheese, Shredded

Preparation

Heat olive oil in skillet over medium heat. Saute diced pancetta until crispy, about 3 minutes. Add onion to the pan and saute 5 more minutes, or until onion is soft. Add red pepper flakes.

Sprinkle flour over skillet and cook 2 minutes. Slowly whisk in milk. Once the milk has been whisked in and no lumps remain, add in cheese, thyme, cayenne pepper, and oregano. Let cheese melt and flavors mingle, stirring constantly until thickened.

Meanwhile, cook tortellini to al dente according to package. Drain, rinse and heat oven to 350ºF.

In greased gratin dishes, individual ramekins or an 8×8 baking pan, divide tortellini up evenly in one layer. Pour sauce over tortellini and sprinkle parmesan cheese on top.

Bake for 20-25 minutes or until golden brown and bubbling.

Serve and enjoy.

Note: I used Trader Joe’s Pesto tortellini. If you can’t find pesto tortellini, stir in 2 tablespoons pesto before adding the tortellini to the gratin dishes.

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