Pesto Tortellini Gratin

• 2 Tablespoons Olive Oil
• 1/4 cups Diced Pancetta
• 1/2 whole Medium Onion, Diced
• 1/2 teaspoons Crushed Red Pepper
• 2 Tablespoons Flour
• 2 cups Milk
• 1 cup Fontina Cheese, Shredded
• 2 sprigs Thyme
• 1/2 teaspoons Cayenne Pepper
• 1/2 teaspoons Oregano
• 1 package (8 Oz. Size) Frozen Pesto Tortellini
• 1/4 cups Pamesan Cheese, Shredded

1. Heat olive oil in skillet over medium heat.
2. Saute diced pancetta until crispy, about 3 minutes.
3. Add onion to the pan and saute 5 more minutes, or until onion is soft.
4. Add red pepper flakes.
5. Sprinkle flour over skillet and cook 2 minutes.
6. Slowly whisk in milk.
7. Once the milk has been whisked in and no lumps remain, add in cheese, thyme, cayenne pepper, and oregano.
8. Let cheese melt and flavors mingle, stirring constantly until thickened.
9. Meanwhile, cook tortellini to al dente according to package.
10. Drain, rinse and heat oven to 350 degrees F.
11. In greased gratin dishes, individual ramekins or an 8x8 baking pan, divide tortellini up evenly in one layer.
12. Pour sauce over tortellini and sprinkle parmesan cheese on top.
13. Bake for 20-25 minutes or until golden brown and bubbling.
14. Serve and enjoy.
15. Note: I used Trader Joes Pesto tortellini.
16. If you cant find pesto tortellini, stir in 2 tablespoons pesto before adding the tortellini to the gratin dishes.

olive oil, onion, red pepper, flour, milk, fontina cheese, thyme, cayenne pepper, oregano, tortellini, pamesan cheese

Taken from tastykitchen.com/recipes/main-courses/pesto-tortellini-gratin/ (may not work)