Tortellini Spinach Bake in Creamy Lemon Sauce
Ingredients
The pasta
-
12
oz
Barilla Cheese & Spinach Tortellini
The sauce
-
4
oz
bacon or pancetta
-
3
cloves
garlic
-
2
Tbs
flour
-
2
C
milk
-
¾
tsp
kosher salt
-
⅛
tsp
black pepper
-
1 ½
tsp
dry basil
-
¼
tsp
red pepper flakes
-
1
medium
lemon
The greens and cheese
-
2
C
fresh spinach
-
¾
C
grated mozzarella cheese
-
¾
C
grated Parmesan cheese
Instructions
- Preheat the oven to 350°F.
- Boil water in a large pot and cook the tortellini according to package instructions.
- Cook bacon in a skillet until crisp, then remove and drain on paper towels.
- Reserve some bacon drippings in the pan and discard the rest.
- Sauté minced garlic in the drippings until fragrant.
- Add flour to the pan and whisk for about a minute.
- Slowly add milk while whisking until smooth, then season with salt, pepper, basil, and red pepper flakes.
- Zest and juice the lemon, adding zest and juice to the sauce.
- Simmer the sauce until thickened, about 2-3 minutes, then remove from heat.
- Drain the cooked tortellini and return it to the pot.
- Add the spinach, most of the bacon, half of the mozzarella, and half of the Parmesan to the tortellini.
- Pour the sauce over the pasta mixture and stir to combine.
- Transfer to a baking dish and top with remaining cheeses and bacon.
- Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 5-10 minutes until bubbly.
- Let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
18g
Sodium
600mg
Cholesterol
30mg
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