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Baked Tortellini Milano

Baked Tortellini Milano For a Crowd

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
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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.