Tortellini Gratinata with Mushrooms and Parsnip "Bechamel"

Bon Appetit provided the inspiration for dinner again tonight. Cooked parsnips were pureed in a food processor with some milk until smooth. More milk was added along with Parmesan cheese and blended again until smooth. The sauce went back in a saucepan and cooked until reduced and seasoned with salt and pepper.

Baby portobellos were sauteed with garlic and rosemary until browned and tender. Meanwhile some cheese tortellini were cooked and once done were added to the cooked mushrooms. This mixture then went into a buttered casserole dish and topped with the "bechamel" sauce and sprinkled with small pieces of a creamy Gorgonzola dolce cheese and a little Parmesan.

The casserole went into the oven to bake until bubbly and beginning to brown on top.

This pasta casserole was creamy, meaty with the mushrooms and cheesy. It was absolutely wonderful.

I'm looking forward to having this one again.