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Creamy Tuscan Tortellini Bake

Bring the flavors of Italy straight to your kitchen table with this Creamy Tuscan Tortellini Bake from Jillian, the blogger behind Food, Folks, and Fun.

Ingredients

  • 1 lb mild ground Italian sausage
  • 2 small russet potatoes, scrubbed and dried
  • 1 lb refrigerated tortellini
  • 2 cups chopped kale
  • 5 tbsp butter
  • 6 tbsp all-purpose flour
  • 1 ½ cups milk
  • 2 cups chicken broth
  • ¼ tsp garlic powder
  • 8 oz Crystal Farms Original Cream Cheese Box
  • 1 ¼ cups Crystal Farms Grated Parmesan Cheese
  • ½ tsp freshly cracked pepper
  • ¼ tsp salt
  • 1 cup panko breadcrumbs
  • 2 tbsp extra virgin olive oil
Recommended Crystal Farms Product Substitutions: Crystal Farms Light Cream Cheese

Instructions

  • Preheat oven to 375° F. Spray a 9-inch × 13-inch (or 3-quart) baking dish with nonstick cooking spray; set aside.
  • In a large skillet over medium heat cook the Italian sausage. Break up the meat with the back of a wooden spoon. Cook for about 8 minutes or until fully cooked. Drain on paper towels; set aside.
  • Cut the potatoes in half length-wise, then cut in half again to make quarters. Slice the potato wedges ⅛ of an inch thick (they should make little triangles). Place in a microwave-safe bowl and cook on high for 3 minutes.
  • In a medium saucepan over medium heat melt the butter. Add the flour and whisk constantly until combined. Continue cooking and whisking for 2 minutes to thicken. Slowly whisk in the milk. Bring to a low boil and continue to whisk for about 2 minutes until the mixture thickens. Slowly whisk in the chicken broth. Bring to a low boil again and whisk for about 2 minutes to thicken the mixture.
  • Add the garlic powder and stir in the Cream Cheese until melted and combined. Add the grated Parmesan cheese, salt and pepper and stir until the cheese is melted.
  • In a large bowl add the sausage, potatoes, tortellini, kale and creamy mixture. Stir to combine, then pour the mixture the prepared baking dish. Cover with foil and bake for 30 minutes.
  • While the casserole bakes, in a small bowl combine the remaining ¼ cup grated Parmesan cheese, panko breadcrumbs and olive oil. Give it a quick stir to combine; set aside.
  • Once the casserole has baked for 30 minutes uncover it and sprinkle the breadcrumb mixture evenly over the top. Return to the oven for another 8 minutes. Once out of the oven cool for 5 minutes then serve!
Recipe Courtesy of: Jillian Wade

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