Baked cheese-filled tortellini make for an excellent meal with hearty goodness from melted Sargento® Shredded Whole Milk Mozzarella. A nutty pesto sauce and chopped sun-dried tomato add that authentic Italian flavor you crave.
3 Tbsp. butter or margarine
1/4 cup all-purpose flour
1 cup milk
1 cup chicken broth
1/4 cup prepared pesto sauce
1/4 tsp. salt
1/4 tsp. pepper
2 pkgs. (9 oz. each) cheese-filled tortellini, cooked and drained
3 Tbsp. chopped sun-dried tomatoes in oil, drained
1/2 cup (2 oz.) Sargento® Shredded Parmesan Cheese
Melt butter in medium saucepan over medium heat. Add flour; cook 2 minutes, stirring constantly, until bubbly. Add milk and broth; cook until thickened, stirring constantly. Stir in pesto, salt and pepper. Heat through; set aside.
Layer half of the tortellini in 1-1/2-quart baking dish; sprinkle with half of the tomatoes. Pour half of sauce over tortellini; sprinkle with half of the Mozzarella cheese. Top with remaining tortellini, tomatoes, sauce and Mozzarella cheese. Bake in preheated 350°F oven 25 minutes until bubbly. Sprinkle with Parmesan cheese.