Tortellini casserole

This recipe originally appeared  on a milk calendar.

Yield 4-6 servings. (When entertaining company, double the recipe and lengthen the bake time by 50%.)


1/4 cup butter 50 mL
2 cloves garlic, finely chopped 2
1 small onion, finely chopped 1
1/4 cup all-purpose flour 50 mL
2 cups milk 500 mL
1 cup pureed canned tomatoes or tomato sauce 250 mL
1 tbsp  tomato paste 15 mL
1/2 tsp dried thyme 2 mL
1/2 tsp basil 2 mL
1/2 tsp oregano 2 mL
1 tsp salt 5 mL
1/2tsp pepper 2 mL
1 lb tortellini (meat or cheese) 500 g
1 bunch broccoli, trimmed and cut into chunks 1
2 cups 200g grated marble or Canadian Cheddar cheese 500 mL
1/2 cup grated Parmesan cheese 125 mL


  1. Melt butter in a large saucepan.
    Add garlic and onion.
    Cook gently 3 to 4 min until fragrant and tender.

  2. Sprinkle with flour.
    Cook 3 to 4 min longer but do not brown.

  3. Whisk in milk. Bring to a boil.
    Add tomatoes, tomato paste, herbs, salt and pepper.
    Cook 5 min. Taste and adjust seasoning, if necessary.

  4. Meanwhile, cook tortellini in a large pot of boiling, salted water for 3 min.
    Add broccoli and continue to cook for 5 min longer. Drain well.

  5. Combine drained tortellini mixture with sauce.
    Add marble or Cheddar cheese.
    Transfer to a 3 qt (3 L) baking dish.
    Sprinkle with grated Parmesan.

  6. Bake in a preheated 350� F (180� C) oven for 30 min or until hot and lightly browned.