Bacon Tortellini Bake

• Meat

  • 6 strips Bacon

• Produce

  • 2 cups Broccoli florets, small fresh
  • 2 Garlic cloves

• Pasta & Grains

  • 1 package Cheese tortellini, refrigerated

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 tsp Italian seasoning
  • 1/2 tsp Pepper, coarsely ground
  • 1/2 tsp Salt

• Dairy

  • 2 cups Milk
  • 3/4 cup Mozzarella cheese, part skim
  • 3/4 cup Parmesan cheese, grated

Found on fakeginger.com

Ingredients

• 1 package (20 ounces) refrigerated cheese tortellini
• 2 cups small fresh broccoli florets
• 6 strips bacon, cut into 1-inch pieces
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 2 cups milk
• 3/4 cup shredded part-skim mozzarella cheese, divided
• 3/4 cup grated Parmesan cheese, divided

Directions

• Preheat oven to 350F.
• Cook tortellini according to package instructions. Add broccoli for last 2 minutes of cooking. Drain and set aside.
• In a large skillet, cook bacon over medium heat until crisp. Remove bacon to a paper-towel lined plate to drain. Drain all but 1 tablespoon of the bacon fat. Reduce heat to medium low and add garlic; cook until fragrant, about 30 seconds. Stir in flour, Italian seasoning, salt and pepper and whisk until the mixture is smooth. Gradually whisk in milk. Bring to a boil, stirring constantly. Once boiling, cook and stir 3 - 5 minutes or until the mixture thickens slightly. Remove heat and stir in 1/2 cup mozzarella and 1/2 cup Parmesan.
• Add the tortellini, broccoli, and bacon to the sauce and stir to combine. Pour into a large casserole dish and top with remaining 1/4 cup mozzarella and 1/4 cup Parmesan. Bake for about 15 minutes or until bubbly.