Tortellini 'cheese' with roasted tomatoes

SERVES: 4 - 6
PREPARATION: 15 MINUTES
COOKING: 23 MINUTES

Ingredients 
2 punnets grape or cherry tomatoes
1 tbs olive oil
1 large garlic clove, finely chopped
500g cheese & spinach tortellini
70g unsalted butter 
1/3 cup (50g) plain flour
800ml milk
3 cups (360g) grated cheddar cheese
1/2 tsp cayenne pepper
1/3 cup (80ml) thickened cream
Green salad, to serve (optional) 

Method
Preheat oven to 200C. Line a baking tray with baking paper and lightly grease a shallow 30cm x 22cm baking dish.


Place the tomatoes on the lined baking tray, drizzle with olive oil and sprinkle with garlic and some sea salt and freshly ground pepper. Toss the tomatoes to coat in the oil, then roast in the oven for 5 - 6 minutes until just tender but still holding their shape. Set aside.


Cook the tortellini in a saucepan of boiling salted water according to packet instructions, drain. 


Meanwhile, heat the butter in a large saucepan over low heat, then add the flour and cook gently, stirring for 1 minute until well combined. Remove from heat and gradually whisk in the milk until smooth. Return the pan to medium heat, and slowly bring to the boil, stirring constantly. Simmer very gently over medium heat for 15 minutes, stirring occasionally, until the sauce is smooth & thick. Remove from the heat, then stir in 2 cups (240g) grated cheese, cayenne and some salt to taste. Once the cheese has melted gently stir in the cream, then add the cooked tortellini and roasted tomatoes and stir to combine. 


Spoon the tortellini mixture into the prepared baking dish. Scatter over the remaining cheese and bake for 12 - 15 minutes until golden and bubbling. 


Divide the pasta among plates and serve with a green salad if desired. 

My Notes

This was a really yummy and warming winter dish which came from the terrific Delicious Magazine


I went a bit over board with the cayenne.....