Baked Tortellini Milano For a Crowd
Servings
50 Servings
Ingredients
- 4 large heads roasted garlic see tip
- 1-1/2 gallons 3 pounds portobello or white mushrooms, chopped
- 1 quart 1 pound green onions and tops, sliced
- 2 quarts low-sodium vegetable broth
- 4 teaspoons dried thyme leaves
- 4 teaspoons dried basil leaves
- 9-1/2 pounds frozen cheese tortellini not thawed
- 3 quarts 1 #10 can Dark or Light Red Kidney beans, rinsed, drained
- 2 quarts 2 pounds baby peas, frozen or canned
- Parmesan sauce divided (recipe follows)
- 1 cup 4 ounces parmesan cheese, shredded
- 1-1/2 cups 12 ounces butter or margarine
- 2 cups all-purpose flour
- 3 quarts fat-free milk
- 4 cups 1 pound Parmesan cheese, shredded
- 1/4 to 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- 1 Squeeze garlic from heads and mash.
- 2 Combine mushrooms, green onions, broth, herbs, and garlic in small stockpot; heat to boiling. Reduce heat and simmer, uncovered, until mushrooms are tender and liquid is evaporated, about 20 minutes.
- Combine mushroom mixture, tortellini, beans, peas, and half the Parmesan sauce.
- 4 Mix well and spoon into 2 large steamtable pans. Pour remaining sauce over pans; sprinkle with Parmesan cheese.
- 5 Bake, uncovered, at 350°F until hot and bubbly, about 50 minutes.
- TIP: To roast garlic, cut tops off heads of garlic, exposing cloves; spray with vegetable cooking spray. Wrap in aluminum foil. Bake 425°F until tender, 45 to 60 minutes. Purchased minced, roasted garlic (1/3 cup) can be substituted.
- Parmesan Sauce
- 1 Melt butter in large saucepan; whisk in flour. Cook over medium heat, whisking constantly, 2 minutes. Whisk in milk; heat to boiling, whisking constantly.
- 2 Reduce heat to low; stir in cheese and nutmeg. Season to taste with salt and pepper.
It was missing, thanks so much for bringing it to my attention I fixed it.
I know this recipe is 8 years old… but am I missing the Parmesan sauce recipe?
Where do I find kosher tortellini??