Tortellini Gratinata With Mushrooms And Parsnip Béchamel

• 12 ounces of parsnips
• 2 1/2 cups whole milk, divided
• 1 cup freshly grated Parmesan cheese, divided
• Large pinch of freshly grated nutmeg
• 4 1/2 tablespoons butter, divided
• 1 1/4 pounds baby portobello mushrooms (portobellini), thinly sliced
• 2 large garlic cloves, finely chopped
• 2 teaspoons minced fresh rosemary
• 3 8-to 9-ounce packages cheese-filled tortellini or tortelloni
• 6 ounces imported creamy Gorgonzola dolce cheese, cut into small pieces (about 1 1/2 cups)
• Ingredient Info:

1. Cook parsnips in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain; reserve saucepan. Transfer parsnips to processor. Add 1 1/2 cups milk. Blend until smooth. With machine running, gradually add remaining 1 cup milk through feed tube. Add 3/4 cup Parmesan cheese and nutmeg; blend well. Return sauce to reserved pan. Simmer over low heat until reduced to 3 cups, whisking often, about 5 minutes. Season bechamel sauce to taste with salt and freshly ground black pepper.
2. Melt 2 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms, garlic, and rosemary. Saute until mushrooms are brown and tender, 6 to 7 minutes. Season to taste with salt and pepper. DO AHEAD:
3. Preheat oven to 400u0b0F. Butter 12-cup- capacity baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; return to pot. Add remaining 2 tablespoons butter and toss to coat. Stir in mushroom mixture. Transfer pasta to prepared baking dish. Spread bechamel sauce over; sprinkle with Gorgonzola, then remaining 1/4 cup Parmesan.
4. Bake pasta until heated through and sauce is bubbling, 18 to 20 minutes. If desired, broil until top is golden, about 2 minutes. Let stand 10 minutes and serve.

parsnips, milk, parmesan cheese, nutmeg, butter, baby portobello mushrooms, garlic, fresh rosemary, tortelloni, dolce cheese

Taken from www.epicurious.com/recipes/food/views/tortellini-gratinata-with-mushrooms-and-parsnip-bechamel-364034 (may not work)