Tortellini Mushroom Olive And Bleu Cheese Casserole

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I found this in a local recipe and have not had a chance to try it out yet.

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Steps

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In a pot of boiling salted water , cook tortellini until just tender , drain , and transfer to a mixing bowl.

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Heat oven to 350f.

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Butter 2 1 / 2-quart casserole.

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In a large saucepan , melt butter over moderate heat , add onion , garlic and mushrooms , and stir until vegetables soften and most of the mushroom liquid evaporates , 5 minutes.

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Sprinkle flour on top.

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Stir 1 minute.

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Gradually add milk , whisking rapidly , then add half-and-half and whisk until sauce thickens.

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Add the wine , season with pepper , reduce the heat slightly , and whisk until sauce is smooth , 5 minutes.

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Remove pan from heat , add bleu cheese , and stir until cheese melts and sauce is smooth.

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Add the sauce and olives to pasta , toss until blended , and scrape into the prepared casserole.

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Sprinkle the parmesan evenly over the top and bake till bubbly and golden brown , about 30 minutes.

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Ingredients

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cheese tortellini, butter, onion, garlic, fresh mushrooms, all-purpose flour, milk, half-and-half, dry white wine, black pepper, blue cheese, ripe olives, parmesan cheese