This is a rich, delicious meal from our best bites. Leftovers are just as good!
1 (12 oz) container cheese or cheese and spin tortellini
4 oz bacon
3 cloves minced garlic
2TBSP flour
2 c milk
3/4 tsp kosher salt
1/8 tsp black pepper
1 tsp dried basil
1 medium lemon
2 c roughly chopped, loosely packed fresh spinach
3/4 c grated mozzarella, divided
3/4 c grated parmesan, divided
2 chicken breasts, chunked and cooked
Preheat oven to 350. Fill a large pot with water and bring to boil. Cook tortellini according to package. Cook bacon until crisp in pan. Set on paper towel to drain. Reserve 2 TBSP drippings in pan and discard the rest. (I have done his without drippings and just used 2 TBSP butter successfully) Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and whisk for about 1 minute. Slowly add milk and continue to whisk until smooth. Add salt, pepper and basil and bring to a simmer. White sauce is heating, zest lemon. After zesting, cut it in half and juice it. Add 2 tsp zest and 1 TBSP lemon juice to sauce. Continue to stir until thickened 2-3 minutes and remove from heat. Drain tortellini and return to stockpot. Reserve 1 TBSP cooked bacon and add rest to pasta mix. Add spinach, 1/2 c mozzarella and parmesan. Add sauce and gently stir to combine. Place pasta mix in 9x9 dish and top with remaining cheeses and bacon. Cover with foil and bake 20 minutes. Remove foil and bake an additional 5-10 minutes, until cheese on top is melted. Remove from oven and let cool 10 minutes before serving.
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