1/4 cup dry white wine
7 tablespoons unsalted butter
1/4 yellow onion, sliced
1 garlic clove, peeled and minced
2 tablespoons roughly chopped fresh basil or ¾ teaspoon dried
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup diced tomatoes in juice, use juices too (about 1 small tomato)
9 ounces Flagship cheese, shredded (about 2 1/4 cups)
3/4 teaspoon kosher salt
1/4 teaspoon white pepper
1 pound fresh or frozen pesto, cheese, or chicken tortellini
1/4 cup plus 2 tablespoons fresh bread crumbs
Preheat the oven to 325˚F. Oil an 8-inch baking dish.
In a small saucepan over medium heat, bring the wine to a simmer for about 3 minutes or until the alcohol has evaporated. Set aside.
In a large saucepan, melt 3 tablespoons of butter over medium heat. Add the onion, garlic, and basil and cook for 2 minutes or until the onion is soft. Add the flour and cook over low heat for 3 minutes, stirring constantly. Slowly whisk the milk into the flour mixture, stirring until smooth. Add the reserved wine, tomatoes, 2 cups cheese, salt, and pepper. Stir until the cheese is melted. Remove from the heat.
Cook the tortellini according to package instructions. Drain, toss with the sauce, and pour the mixture into the baking dish. Melt the remaining butter and toss with the bread crumbs. Sprinkle the bread crumb mixture and remaining cheese over the top of the tortellini. Bake for 30 to 45 minutes or until the sauce bubbles and the top is golden brown. Let cool for 5 minutes before serving.
Recipe courtesy of Pasta & Co
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