1 package meat or cheese filled tortellini (2/3 lb / 350 g)
40 ml butter 3 tbsp
250 ml fresh bread crumbs 1 cup
2 garlic cloves, minced
1 small onion, chopped
20 ml all purpose flour 4 tsp
250 ml milk 1 cup
5 ml dried basil 1 tsp
– salt & pepper –
250 ml mozzarella cheese, shredded 1 cup
250 ml cottage cheese 1 cup
125 ml parmesan cheese, grated 1/2 cup
375 ml frozen peas 1 1/2 cup
In large pot of boiling water, cook tortellini according to package directions. Drain well and transfer to greased shallow casserole dish.
In large skillet; melt butter. Transfer 1 tbsp (15 ml) to small bowl. Stir in bread crumbs and set aside.
Add garlic and onion to skillet. Cook over medium heat, stirring often, for 4 minutes or until onion is softened. Sprinkle with flour, cook, stirring for 1 minute.
Gradually stir in milk. Sprinkle with 3/4 of basil, salt and pepper to taste. Cook, stirring, for 2 to 3 minutes or until thickened. Remove from heat. Stir in mozzarella, cottage cheese and parmesan cheese until smooth. Pour over tortellini in casserole. Stir peas into casserole.
Stir remaining basil into bread crumb mixture. Sprinkle over casserole. Bake, uncovered, in preheated 375 F (190 C) oven for 20 to 30 minutes or until bubbly.
Serves 4