Tortellini, Mushroom, Olive, And Bleu Cheese Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 18 ounces cheese tortellini
• 1/4 cup butter
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1/4 lb fresh mushrooms, finely chopped
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup half-and-half
• 1/2 cup dry wine
• black pepper
• 1 1/2 cups crumbled blue cheese
• 1 cup ripe olives, chopped
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 in a pot of boiling salted water, cook tortellini until just tender, drain, and transfer to a mixing bowl.
• 2 heat oven to 350°f.
• 3 butter 2 1/2-quart casserole.
• 4 in a large saucepan, melt butter over moderate heat, add onion, garlic and mushrooms, and stir until vegetables soften and most of the mushroom liquid evaporates, 5 minutes.
• 5 sprinkle flour on top; stir 1 minute.
• 6 gradually add milk, whisking rapidly, then add half-and-half and whisk until sauce thickens.
• 7 add the wine, season with pepper, reduce the heat slightly, and whisk until sauce is smooth, 5 minutes.
• 8 remove pan from heat, add bleu cheese, and stir until cheese melts and sauce is smooth.
• 9 add the sauce and olives to pasta, toss until blended, and scrape into the prepared casserole.
• 10 sprinkle the parmesan evenly over the top and bake till bubbly and golden brown, about 30 minutes.