Tortellini and Cauliflower Bake

This casserole was inspired by a recipe called Cauliflower Tortelloni Cheese on Yummly Recipes. I tried it using beef tortellini, making my own cheese sauce and a combination of grated cheeses. With summer days coming to an end, there is a good feeling about going back to comfort foods in the kitchen.

Ingredients:

• 4 cups cauliflower, cut bite size
• 1 (350 g / 12 oz) package tortellini of choice
• 1 (280 g/ 10 oz)  package fresh spinach
• 1 1/2  cups combination of mozzarella, cheddar and Monterrey Jack Cheese 
• 2 Roma tomatoes, sliced
• freeze dried basil

Cheese Sauce:

• 3 Tbsp butter
• 2 cloves garlic, crushed
• 3 Tbsp flour
• 2 cups milk
• 1/2 tsp salt
• 1 1/2 cups combination of mozzarella, cheddar and Monterrey Jack Cheese
• 1 tsp freeze dried basil

Method:

1. Bring a large pot of salted water to boil. 
2. In the meantime, in a saucepan, melt butter, stir in garlic and cook 30 seconds, stirring. 
3. Add flour, stirring in with whisk, gradually adding the milk and stirring until smooth. Add salt, cheese and basil and continue stirring until bubbly. Set aside. 
4. To boiling water in large pot, add cauliflower and bring to boil again, then add tortellini.
5. Bring to boil once more, cooking cauliflower and tortellini 5 minutes, then add spinach and cook until wilted.
6. Drain and transfer pasta and vegetables into 2.5 liter /quart oven proof dish.
7. Pour cheese sauce over top and mix in. Top with grated cheese and tomatoes. Sprinkle with extra basil. 
8. Bake at 375 F for 20 - 30 minutes. Serves 5

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