BAKED TORTELLINI WITH BOURSIN CREAM SAUCE

BAKED TORTELLINI WITH BOURSIN CREAM SAUCE image

Number Of Ingredients 20

For The Topping
Drizzle with 1 Tbsp. Olive Oil:Chop
1/4 cup pine nuts
Toss Nuts With:
1/2 cup fresh bread crumbs
1/4 cup chopped fresh parsley
Salt and pepper to taste
For The Boursin Cream Sauce
Simmer; Season With:
1 cup chicken broth
2/3 cup whole milk
1 pkg. Boursin cheese (5.2 oz.)
3 oz. cream cheese
Pinch of groung nutmeg and cayenne
For The Tortellini And Spinach
Cook; Top With:
1 lb fresh cheese filled tortellini
1/2 lb. frozen leaf spinach
Boursin Cream Sauce
Bread Crumb Topping

Steps:

Preheat oven to 400 F; bring a large pot of salted water to a boil for the tortellini and spinach. Drizzle pine nuts with oil, chop coarsely, and transfer to a bowl. Simmer broth, milk, Boursin, and cream cheese in a saucepan over medium heat until smooth; season with nutmeg and cayenne. Cook tortellini and spinach 2-3 minutes; drain. Divide among 4 individual baking dishes (about 10 oz. each); and place on a baking sheet.* Pour some of the sauce over each dish, then top with bread crumbs. Bake 15 minutes, or until bubbly and lightly browned. *If you don't have individual dishes, a shallow 2-qt. casserole dish may be used. Prepare same as for individual servings