Creamy Lemon Tortellini Bake
Ingredients
The pasta
-
12
oz
dry Cheese & Spinach Tortellini
The sauce
-
2
slices
center cut bacon
-
3
cloves
garlic, minced
-
2
tablespoons
flour
-
2
cups
skim milk
-
¾
teaspoon
salt
-
⅛
teaspoon
black pepper
-
1 ½
teaspoons
dried basil
-
¼
teaspoon
crushed red pepper flakes
-
1
tablespoon
freshly squeezed lemon juice
-
2
teaspoons
lemon zest
-
2
cups
fresh spinach
-
1 ½
oz
Parmesan cheese, freshly grated
-
⅔
cup
reduced fat 2% shredded Mozzarella cheese, divided
Instructions
- 1. Preheat the oven to 350°F and lightly coat an 8x8 baking dish with cooking spray.
- 2. Cook the tortellini according to package directions.
- 3. In a sauté pan, cook the bacon until crisp, then remove and crumble it, leaving some grease in the pan.
- 4. Sauté the garlic in the bacon grease until fragrant, then whisk in the flour.
- 5. Gradually add the milk, whisking until combined, and then add salt, pepper, basil, and red pepper flakes.
- 6. Bring the sauce to a simmer, then stir in lemon juice and zest, cooking until thickened.
- 7. Drain the tortellini and return it to the pot, adding spinach, most of the Parmesan, and Mozzarella, along with the sauce.
- 8. Pour the mixture into the baking dish and top with the reserved cheeses and bacon.
- 9. Cover with foil and bake for 20 minutes, then uncover and bake for an additional 5-10 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
377
Total fat
15g
Total carbohydrates
45g
Total protein
19g
Sodium
20mg
Cholesterol
20mg
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