Ingredients:
18 ounces cheese tortellini
1/4 cup butter
1 small onions, finely chopped
1 clove garlic, minced
1/4 lb fresh mushrooms, finely chopped
3 tablespoons all-purpose flour
2 cups milk
1 cup half-and-half
1/2 cup dry white wine
black pepper
1 1/2 cups crumbled blue cheese
1 cup ripe olives, chopped
1/2 cup freshly grated parmesan cheese
Directions:
In a pot of boiling salted water, cook tortellini until just tender, drain, and transfer to a mixing bowl.
Heat oven to 350 F.
Butter 2 1/2-quart casserole.
In a large saucepan, melt butter over moderate heat, add onion, garlic and mushrooms, and stir until vegetables soften and most of the mushroom liquid evaporates, 5 minutes.
Sprinkle flour on top; stir 1 minute.
Gradually add milk, whisking rapidly, then add half-and-half and whisk until sauce thickens.
Add the wine, season with pepper, reduce the heat slightly, and whisk until sauce is smooth, 5 minutes.
Remove pan from heat, add bleu cheese, and stir until cheese melts and sauce is smooth.
Add the sauce and olives to pasta, toss until blended, and scrape into the prepared casserole.
Sprinkle the Parmesan evenly over the top and bake till bubbly and golden brown, about 30 minutes.
Servings: 8
Time preparation: 30 min.
Time total: 60 min.