Monday, April 1, 2013

Week 13- Tortellini Spinach Bake

This was Rob's lucky week, I cooked dinner twice this week! Both were so easy and refreshing! I made a Tortellini Spinach Bake and a Soupe au Pistou. I will put the soup in my next blog post, so don't forget to check that out!

Tortellini Spinach Bake

I found this lovely recipe from this lovely blog. She made it with a creamy lemon sauce, but I decided to leave out the lemon and red pepper.

12 oz bag  Cheese & Spinach Tortellini 
4 oz bacon or pancetta, (about 4 strips bacon)
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided


Preheat oven to 350 degrees.  Fill a large stock pot with water and bring to a boil.  Add tortellini and cook according to package instructions.
Place bacon in a medium sized skillet on the stove-top at medium-high heat.  Cook until crisp.  Remove bacon from pan with slotted spoon and set on paper towels to drain. Crumble bacon once drained. Reserve two tablespoons 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 bring sauce to a simmer.

  Continue to stir until thickened, 2-3 minutes.  Remove from heat.
Drain tortellini and place back in stock pot.  Reserve 1 tablespoon of the cooked, crumbled bacon and add the rest to the pasta mixture.  Add spinach, 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.  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.

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