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Recipe: Baked Tortellini Milano with Parmesan Sauce (50 servings)

Main Dishes - Pasta, Sauces
Baked Tortellini Milano

4 large heads roasted garlic (see tip)
1-1/2 gallons (3 pounds) portobello or white mushrooms, chopped
1 quart (1 pound) green onions and tops, sliced
2 quarts low-sodium vegetable broth
4 teaspoons dried thyme leaves
4 teaspoons dried basil leaves
9-1/2 pounds frozen cheese tortellini, not thawed
3 quarts (1 #10 can) Dark or Light Red Kidney beans, rinsed, drained
2 quarts (2 pounds) baby peas, frozen or canned
Parmesan sauce, divided (recipe follows)
1 cup (4 ounces) parmesan cheese, shredded

Squeeze garlic from heads and mash. Combine mushrooms, green onions, broth, herbs, and garlic in small stockpot; heat to boiling. Reduce heat and simmer, uncovered, until mushrooms are tender and liquid is evaporated, about 20 minutes.

Combine mushroom mixture, tortellini, beans, peas, and half the Parmesan sauce. Mix well and spoon into 2 large steamtable pans. Pour remaining sauce over pans; sprinkle with Parmesan cheese.

Bake, uncovered, at 350F until hot and bubbly, about 50 minutes.

TIP: To roast garlic, cut tops off heads of garlic, exposing cloves; spray with vegetable cooking spray. Wrap in aluminum foil. Bake 425 F until tender, 45 to 60 minutes. Purchased minced, roasted garlic (1/3 cup) can be substituted.

Parmesan Sauce

1-1/2 cups (12 ounces) butter or margarine
2 cups all-purpose flour
3 quarts fat-free milk
4 cups (1 pound) Parmesan cheese, shredded
1/4 to 1/2 teaspoon ground nutmeg
Salt and pepper to taste

Preparation: 1. Melt butter in large saucepan; whisk in flour. Cook over medium heat, whisking constantly, 2 minutes. Whisk in milk; heat to boiling, whisking constantly. Reduce heat to low; stir in cheese and nutmeg. Season to taste with salt and pepper.
YIELD: 50 servings (about 1-1/4 cup each)

NUTRIENT INFORMATION PER SERVING: Calories 402; Fat 13g; % Calories from Fat 29; Carbohydrate 51g; Folate 66mcg; Sodium 669mg; Protein 21g; Dietary Fiber 9g; Cholesterol 40mg; Calcium 228mg

Source: Northarvest Bean Growers Association
MsgID: 04951
Shared by: Betsy at Recipelink.com
Board: Quantity Cooking at Recipelink.com
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