Baked BACON, SPINACH and TOMATO TORTELLINI
1 20 oz. package cheese or cheese & spinach tortellini (I always use fresh)
3-4 strips thick smoked bacon……………………...... 2-3 tsp. crushed garlic
2 TB flour……………………………………………....…. 2 cups milk
1 tsp Kosher salt ……………………………………...... 1/2 tsp. black pepper
1 tsp dried basil…………………………………….....… 1 tsp dried oregano
about 2 cups fresh spinach (trim ends and very coarsely chop)
1/2 cup grated mozzarella cheese………………....... extra-virgin olive oil
1 15-oz. can diced tomatoes (I like Italian seasoned), with juice
1/2 cup fresh grated or shredded Parmesan cheese
1 TB chopped mini sweet colored peppers or red bell pepper
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Preheat oven to 350. Spray a 2-3 qt. casserole dish with non-stick spray.
If your tortellini is dried, you’ll need to cook it first: Fill a large pot with water and bring to a boil. Add tortellini and cook as directed on the package. If it’s fresh tortellini, it will bake in the oven later **
Cook bacon and crumble it. (I do this in the microwave between pieces of paper towel ~ 3-4 strips will take 4-5 minutes on high). Reserve any bacon grease that you may have and add to a skillet (if you’ve done the bacon in the microwave, you may want to add a few tsp of extra-virgin olive oil). Add garlic and peppers and cook for a minute or two. Whisk in the flour; then add milk and whisk until smooth. Add salt, pepper, oregano and basil and bring to a simmer; let it simmer for a few minutes until it’s starting to thicken up.
Put the fresh tortellini (or cooked, drained dry tortellini) into a large bowl with the spinach, bacon, and mozzarella cheese. Pour the tomatoes and juice, plus the cream sauce, on top and gently mix it all together until well blended. Transfer it all into the prepared casserole dish and sprinkle the Parmesan cheese on top.
Bake, covered, for about 20 minutes; uncover and cook another 5 minutes. Serves about 4-6 people