Last week I made Hamburger Helper; this week I seem to have reinvented Tuna Helper, or an upscale version at least. This recipe is inspired by one I’d copied from, I think, Taste of Home magazine. From it I got the idea of pairing pouch salmon with tortellini, but I made some changes to the recipe, including making a traditional white sauce instead of starting with a milk-cornstarch slurry as the original recipe did. This recipe would work well with tuna, or crabmeat, and you could use whatever pasta you wanted as well.
1 package (8 oz?) refrigerated cheese tortellini
1 tablespoon plus 2 tablespoons butter
1 small onion, diced
2 ribs celery, diced
2 tablespoons flour (preferably Wondra, but all-purpose will work too)
1 teaspoon dry mustard
1 cup milk
1 cup ricotta
1/2 cup shredded mozzeralla
1 5 oz pouch boneless salmon
Boil the tortellini as indicated on the package. Meanwhile, melt 1 tablespoon butter and sauté the onion and celery until softened. Push to the sides of the pan and melt the additional butter. Add the flour and whisk to combine, cooking briefly. Add the dry mustard and milk, and whisk until thickened. Stir in the cheeses and allow to melt. Add the salmon and the cooked pasta and stir to combine.