Tortellini Broccoli Bake

• 1 package (19 ounces) frozen cheese tortellini, cooked and drained
• 1 package (16 ounces) frozen chopped broccoli, thawed
• 1 jar (2 ounces) diced pimientos, drained
• 2 tablespoons chopped onion
• 1 garlic clove, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1 cup milk
• 1/3 cup plus 1/4 cup grated Parmesan cheese, divided

1. In a large bowl, combine the tortellini, broccoli, pimientos and onion; set aside. In a large saucepan, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and nutmeg. Gradually stir in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese until melted. Fold in broccoli mixture.
2. Transfer to a greased 2-qt. baking dish. Cover and bake at 350u0b0 for 40-45 minutes or until hot and bubbly, stirring twice. Top with remaining Parmesan. Cover and let stand for 5 minutes or until cheese is melted.

frozen cheese tortellini, broccoli, pimientos, onion, garlic, butter, flour, salt, pepper, ground nutmeg, milk, parmesan cheese

Taken from www.tasteofhome.com/recipes/tortellini-broccoli-bake/ (may not work)