Oven-Fried Tortellini with Cheesy Dipping Sauce by Millie Peartree
Store bought cheese tortellini without sauce
9 oz, refrigerated
1 item(s), large, large, whisked
Grated Parmesan cheese
Fat free skim milk
1¼ cup(s), divided
Shredded part-skim mozzarella cheese
¼ tsp, sweet variety
1 pinch(es), or to taste (optional)
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl, toss tortellini with egg to coat. Sprinkle with Parmesan cheese and oregano, and toss well. Arrange in a single layer on prepared pan. Bake at 400°F until browned on bottom, about 8 to 10 minutes. Turn tortellini over and bake until browned on bottom, about 4 to 5 minutes.
- Meanwhile, in a small bowl, to make dipping sauce, whisk flour with 1/4 cup milk until smooth. Heat remaining 1 cup milk in a small saucepan over medium-low heat until steaming. Add flour mixture to pan and cook, whisking constantly, until sauce bubbles and thickens, about 4 minutes. Remove pan from heat and stir in mozzarella, dry mustard, paprika, salt, and cayenne (if using).
- Serving size: about ½ cup tortellini and 3 tbsp sauce