Tuesday, May 11, 2010

Cheesy Tortellini with Spinach and Canadian Bacon

This was simply Delicious.  I love trying a new recipe and everyone loves it!  Everyone had seconds!  For those of you who don't like spinach, you can substitute frozen peas or other veggie of your choice.  Making the Bechamel the way I did in this recipe was new to me and super easy!  Plus it insures only one dish to clean, which makes me happy! 

This recipe also uses the deep covered baker, so those of my friends who read this are going to be very happy with this dish!

Make Bechamel (follow recipe below), and add cheese, ham and pepper.

Put the tortellini and chicken broth into the baker and microwave.  Add cheese mixture and continue cooking.

Stir in the spinach, cover and let stand for 2-3 minutes until wilted.

This is really as good as it looks!

Easy Tortellini Toss
Pampered Chef Recipe

3 tbs butter, melted
3 tbs all-purpose flour
1 garlic clove, pressed
1 C milk
2 1/2 oz Parmesan cheese, grated (about 2/3 C)
1 8-oz slice deli ham (1/2 inch thick)  (I used Canadian bacon since that is what I had in the fridge.)
1/2 tsp coarsely ground black pepper
1 bag (16 oz) frozen cheese-filled tortellini
1 can (14.5 oz) chicken broth   (I measured out of the cartons I already had on hand.)
1 bag (6 oz) fresh baby spinach leaves

1.  Combine butter and flour in classic batter bowl; whisk until smooth.  Add pressed garlic and milk to butter mixture; whisk well.  Microwave covered on high 3-4 minutes or until thickened, stirring every 60 seconds.  Add cheese; whisk until smooth.  Dice ham.  Add ham and black pepper to batter bowl.  Mix well using scraper, set aside.

2.  Combine tortellini and broth in Deep Covered Baker.  Microwave, covered on high 12-15 minutes or until tortellini are tender, stirring every 4-5 minutes.  Add cheese sauce to baker; mix well.  Microwave, covered, on high 2-3 minutes or until heated through.  Stir in spinach; cover and let stand 2-3 minutes or until spinach is wilted.

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