Tortellini Gratin

INGREDIENTS

1 packet of fresh vegetarian tortellini
100g Parmesan cheese
2 large tomatoes sliced
¼ small onion
60g plain flour
60g butter
1 pint milk
Salt 
Pepper
1 bay leaf

METHOD

Make the béchamel sauce as follows:
Melt the butter in a saucepan over medium-low heat.
Stir in the flour and cook without browning for 2-3 minutes. 
Add bay leaf and onion.
Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce.
Remove from the heat; season with salt and pepper. 
Sieve to discard the onion and bayleaf.
Spread the tortellini evenly inside an oven dish.
Cover with sliced tomatoes and season.
Add the sauce and top with grated cheese.
Bake on 200°C for 25-30 minutes 
Turn the oven up to 250°C to brown the top of the gratin
Serve with a crisp salad.