Ingredients
1 package (19 ounces) frozen cheese tortellini, cooked and drained1 package (16 ounces) frozen chopped broccoli, thawed1 jar (2 ounces) diced pimientos, drained2 tablespoons chopped onionSAUCE:1 garlic clove, minced2 tablespoons butter2 tablespoons all-purpose flour1/4 teaspoon salt1/8 teaspoon pepper1/8 teaspoon ground nutmeg1 cup milk1/3 cup plus 1/4 cup grated Parmesan cheese, divided
Preparation
In a large bowl, combine the tortellini, broccoli, pimientos and onion; set aside. In a large saucepan, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and nutmeg. Gradually stir in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese until melted. Fold in broccoli mixture.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until hot and bubbly, stirring twice. Top with remaining Parmesan. Cover and let stand for 5 minutes or until cheese is melted.
