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Baked Tortellini with Sausage, Fennel & Mushrooms Recipe

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This recipe for Baked Tortellini with Sausage, Fennel & Mushrooms is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
THIS RECIPE CAN BE ASSEMBLED UP TO 2 DAYS AHEAD AND
BAKED JUST BEFORE SERVING

6 tbsp. olive oil
1 lb Italian sausage, casing removed , meat crumbled
1 large fennel bulb, trimmed & thinly sliced, fronds reserved
8 ounces mushrooms (cremini) thinly sliced
1 tbsp. fennel seeds
1 tsp black peppercorns
4 garlic cloves - minced
1 1/2 cups chicken broth
1 lb baby spinach,blanched & drained well
salt & pepper to taste

Cheese béchamel sauce

1 1/4 cups milk
3/4 cup 35% whipping cream
2 tbsp. unsalted butter
2 tbsp. flour
1 cup grated gruyere cheese
2 egg yolks, lightly beaten
salt & pepper to taste
Directions:
Directions:
TO ASSEMBLE

1 lb fresh tortellini, meat or cheese filled
1/2 cup grated parmesan cheese

Heat 4 tbsp. oil - add sausage, sauté 3 minutes breaking up
meat with fork - add fennel & mushrooms, season, sauté until fennel
is tender & meat is browned - about 10 minutes

Grind fennel seeds with black pepper - add garlic & salt
Mix in 2 tbsp. olive oil - add fennel paste to sausage mixture
with chicken broth & cook uncovered for 8 to 10 minutes
Stir in spinach - remove from heat & set aside

Cheese sauce - Pour milk & cream into large measuring cup
Melt butter - add flour & stir until lump free - in thin stream
add milk/cream mixture - whisk until well absorbed -when all
liquid has been added - cook 5 minutes more, until thickened

Remove from heat & stir in gruyere - whisk in egg yolks
& season with salt& pepper Transfer bechamel to large bowl
add sausage mixture & stir to combine

Cook tortellini in salted water until al dente - no more
Drain & add to sausage mixture & béchamel
Toss gently -lightly oil a 14 inch baking dish
Spoon in mixture - top with Parmesan - COVER
and bake in 350F oven20 to 25 minutes - remove cover
and broil until golden - sprinkle with reserved fennel fronds
extra cheese, then drizzle with olive oil
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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