Baked Tortellini
This recipe is going to be hard to post because I messed it up on so many levels. I wasn't feeling well when I made it, the kitchen was a wreck, I was not in a good mood and maybe the dinner showed for it. I'll have to try it again though, it was really tasty (see the update below).
From Our Best Bites
12 oz bag dry tortellini
4 oz bacon or pancetta
3 cloves garlic, minced
2 tbs flour
2 c. milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes
1/2 medium lemon juiced
2 c. loosely packed fresh spinach, roughly chopped
1/2 c. peas
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided
Cook tortellini according to package directions, drain and set aside.
Place bacon in a medium sized skillet on the stove-top at medium-high heat and cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain.
Reserve two tbs bacon drippings in pan and discard the rest.
Add garlic to pan and cook until fragrant and tender, about 1 minute.
Add flour to pan and stir with a whisk for about 1 minute.
Slowly add milk and continue to stir with whisk until smooth.
Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.
While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon.
Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce.
Continue to stir until thickened, 2-3 minutes.
Remove from heat.
Drain tortellini and place back in stock pot.
Add spinach, peas, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.
Add sauce and gently stir to combine.
Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.
Cover pan with foil and bake for 20 minutes at 350.
Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout.
Remove from oven and cool for 10 minutes before serving.
Update-
We've made this again and it was really good.
From Our Best Bites
12 oz bag dry tortellini
4 oz bacon or pancetta
3 cloves garlic, minced
2 tbs flour
2 c. milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes
1/2 medium lemon juiced
2 c. loosely packed fresh spinach, roughly chopped
1/2 c. peas
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided
Cook tortellini according to package directions, drain and set aside.
Place bacon in a medium sized skillet on the stove-top at medium-high heat and cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain.
Reserve two tbs bacon drippings in pan and discard the rest.
Add garlic to pan and cook until fragrant and tender, about 1 minute.
Add flour to pan and stir with a whisk for about 1 minute.
Slowly add milk and continue to stir with whisk until smooth.
Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.
While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon.
Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce.
Continue to stir until thickened, 2-3 minutes.
Remove from heat.
Drain tortellini and place back in stock pot.
Add spinach, peas, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.
Add sauce and gently stir to combine.
Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.
Cover pan with foil and bake for 20 minutes at 350.
Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout.
Remove from oven and cool for 10 minutes before serving.
Update-
We've made this again and it was really good.
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