Imported from TikTok

Creamy Leek Tortellini Bake

Name: Creamy Leek Tortellini Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 250 g Fresh tortelloni (Any flavour); 2 Leeks (Finely sliced); 2 Shallots (Finely sliced); 2 cloves Garlic (Minced); 1 heaped tbsp Plain flour; 1 Chicken stock cube (Crumble into the sauce); 1 tsp Mustard (Dijon, American, or wholegrain); 400 ml Semi-skimmed milk (Use 400–500 ml, adding gradually); Olive oil (A little, for cooking); Salt (A pinch for cooking, plus more to taste and for the topping); Black pepper (Plenty for the sauce, plus more for the topping); 2 tbsp Panko or regular breadcrumbs (Use either panko or regular breadcrumbs); 20 g Extra mature cheddar (Grated; divide between the sauce and topping); 20 g Parmesan (Finely grated); Optional extra protein (Optional: shredded chicken, cooked salmon, or prawns; amount not specified); Fresh side salad (To serve; add plenty of lemon or a sharp vinaigrette)

Recipe by @emthenutritionist @emthenutritionist · TikTok

Imported by Danielle Davidson on SeeMeCook

Fresh tortelloni is baked in a creamy cheese sauce with soft, sweet leeks and a crisp cheesy breadcrumb topping. Serve with a sharp, fresh salad to balance the richness.

2 servings50 minItalian

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Ingredients

250 g Fresh tortelloni (Any flavour)
2 Leeks (Finely sliced)
2 Shallots (Finely sliced)
2 cloves Garlic (Minced)
1 heaped tbsp Plain flour
1 Chicken stock cube (Crumble into the sauce)
1 tsp Mustard (Dijon, American, or wholegrain)
400 ml Semi-skimmed milk (Use 400–500 ml, adding gradually)
Olive oil (A little, for cooking)
Salt (A pinch for cooking, plus more to taste and for the topping)
Black pepper (Plenty for the sauce, plus more for the topping)
2 tbsp Panko or regular breadcrumbs (Use either panko or regular breadcrumbs)
20 g Extra mature cheddar (Grated; divide between the sauce and topping)
20 g Parmesan (Finely grated)
Optional extra protein (Optional: shredded chicken, cooked salmon, or prawns; amount not specified)
Fresh side salad (To serve; add plenty of lemon or a sharp vinaigrette)

Steps

1
Preheat the oven to 200°C fan.
2
Put the finely sliced leeks and shallots in a large ovenproof frying pan with a little olive oil and a pinch of salt. Cook over medium-low heat for 8–10 minutes, until very soft and sweet.
3
Add the minced garlic and cook for 1 minute.
4
Stir in the flour and cook for 30 seconds.
5
Gradually pour in the milk, stirring as you go until the sauce is smooth.
6
Crumble in the chicken stock cube. Add the mustard and plenty of black pepper.
7
Simmer gently for 2–3 minutes, until the sauce has thickened slightly.
8
Turn off the heat. Add half of the cheddar and mix until melted.
9
Taste the sauce and season with salt.
10
Cook the tortelloni for about 2 minutes less than the packet instructions. Drain it, then stir it through the creamy leek sauce.
11
If using shredded chicken or cooked salmon, stir it through the sauce now. If using prawns, add them just before baking so they do not overcook.
12
Mix the breadcrumbs with the remaining cheddar and the Parmesan. Season the mixture with salt and pepper.
13
Scatter the breadcrumb mixture over the top of the tortelloni and sauce.
14
Bake for 10–15 minutes, until bubbling around the edges and golden on top.
15
For an extra-crispy topping, place the dish under the grill for a minute or two at the end.
16
Serve with a big fresh side salad and plenty of lemon or a sharp vinaigrette to cut through the creamy sauce.

Notes

The source gives a milk range of 400–500 ml; use the amount needed for a smooth sauce. Optional extra protein is unquantified. The salad, lemon, or vinaigrette are serving suggestions, with no specific amounts given.