Ingredients for Tortellini Gratinata with Mushrooms and Parsnip Béchamel

• 350g of parsnips

• 600ml whole milk, divided

• 240ml freshly grated Parmesan cheese, divided

• Large pinch of freshly grated nutmeg

• 70ml butter, divided

• 575g baby portobello mushrooms (portobellini), thinly sliced

• 2 large garlic cloves, finely chopped

• 2 teaspoons minced fresh rosemary

• 3 8-to 250g packages cheese-filled tortellini or tortelloni

• 170g imported creamy Gorgonzola dolce cheese, cut into small pieces (about 350ml )

• Ingredient Info: Gorgonzola dolce is milder and softer than regular Gorgonzola.

Cook parsnips in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain; reserve saucepan. Transfer parsnips to processor. Add 350ml milk. Blend until smooth. With machine running, gradually add remaining 240ml milk through feed tube. Add 90g Parmesan cheese and nutmeg; blend well. Return sauce to reserved pan. Simmer over low heat until reduced to 725ml , whisking often, about 5 minutes. Season béchamel sauce to taste with salt and freshly ground black pepper.

Melt 40ml butter in heavy large skillet over medium-high heat. Add mushrooms, garlic, and rosemary. Sauté until mushrooms are brown and tender, 6 to 7 minutes. Season to taste with salt and pepper. DO AHEAD: Béchamel sauce and mushrooms can be made 1 day ahead. Cool, cover separately, and chill. Rewarm béchamel sauce before using.

Preheat oven to 204°C. 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 béchamel sauce over; sprinkle with Gorgonzola, then remaining 40g Parmesan.

Bake pasta until heated through and sauce is bubbling, 18 to 20 minutes. If desired, grill until top is golden, about 2 minutes. Let stand 10 minutes and serve.

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