Ingredients:
For the Tortellini:
- 500g fresh or frozen tortellini (cheese or meat-filled)
- Salt, to taste
- 1 tablespoon olive oil
For the Béchamel Sauce:
- 50g butter
- 50g all-purpose flour
- 500ml milk
- Salt and pepper, to taste
- A pinch of nutmeg
For the Auflauf:
- 100g grated Parmesan cheese
- 100g grated mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Cook the Tortellini:
- Bring a large pot of salted water to a boil.
- Cook the tortellini according to the package instructions until al dente.
- Drain the tortellini and toss them with a tablespoon of olive oil to prevent sticking.
- Prepare the Béchamel Sauce:
- In a saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously to form a smooth roux. Cook for 2-3 minutes, being careful not to let it brown.
- Gradually whisk in the milk to avoid lumps. Continue to whisk until the mixture thickens.
- Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
- Assemble the Auflauf:
- In a large baking dish, spread a thin layer of béchamel sauce.
- Place the cooked tortellini evenly in the dish.
- Pour the remaining béchamel sauce over the tortellini, ensuring they are well-coated.
- Sprinkle a mixture of grated Parmesan and mozzarella cheese on top.
- Bake:
- Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the sauce is bubbly.
- Serve:
- Remove from the oven and let it cool for a few minutes.
- Garnish with freshly chopped parsley before serving.
Enjoy your delicious Tortellini Auflauf mit Béchamelsauce! Serve it as a comforting and satisfying meal for friends and family.