I think of tortellini as the Italian version of macaroni and cheese. Stuffed with either cheese or meat, this pasta is such a delightful diversion from the norm.
Till now I always made it as Tortellini Alfredo with bacon, which is one great recipe. This version is sweeter and a perfect way to make use of leftovers from a big ham dinner. Try them both. You’ll love them!
Italian Tortellini Mascarpone
1 16 oz pkg frozen cheese tortellini
3 T. butter, melted
3 T flour
1 cup heavy cream (half and half or whole milk works, too)
2 T. Mascarpone Cheese
1 cup grated Parmesan cheese
½ cup cubed cooked ham
Fill a large pot of water and bring to boil.
Add frozen tortellini and cook on high for 4-5 minutes.
Tip: you’ll know that they are ready when some of them are floating on the water.
Cut the ham into cubes.
In saucepan, melt butter.
Add flour and whisk in with the butter.
Add cream gradually, while stirring.
Allow to come to a boil (still stirring) till it thickens.
Add Mascarpone and Parmesan cheeses and whisk again.
Blend in the ham.
Pour into tortellini in the big pot and stir.
Combine by adding the cheese sauce to the tortellini in the large pot.
And here is another recipe for you: Baked Cheese Stuffed Shells
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