Ingredients: |
Ingredients: 1 (20 oz) package refrigerated, cheese stuffed Tortellini
12 slices uncooked bacon
2 tsp minced garlic
2 tbsp all-purpose flour
1 pint half and half (equivalent to 2 cups) (you can use whole milk)
Salt and pepper to taste
1/2 tsp dried Italian seasoning
1/4 cup Parmesan cheese, shredded
1/4 Asiago cheese, shredded (you can also use more Parmesan instead)
1/2 cup mozzarella cheese, shredded
3/4 cup spinach, finely shredded (optional)
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Directions: |
Directions:Use kitchen shears to cut the bacon into 2-3 inch pieces so that they equally cover the pan and cook evenly. In a large skillet, cook the bacon slowly on low heat.
One the bacon is nearly cooked and crisp on each side, cook the tortellini in a large pot according to package directions. Set aside.
Remove the cooked bacon from the pan, set aside to cool, and leave 2 Tablespoons of bacon grease in the pan. Keep the heat on low and add the garlic to the pan, cooking for about one minute.
Increase the heat to medium. Gradually whisk in the flour, stirring constantly, until all flour is incorporated and the grease has thickened.
Gradually add the half and half (keep stirring). Bring the mixture to a boil and add the salt/pepper and Italian seasoning. Reduce the heat back and stir about 2 more minutes.
Add the Parmesan, Asiago, and mozzarella cheeses. Stir until well incorporated and thick. Toss in the spinach and the Tortellini and use a rubber spatula to carefully incorporate in into the sauce.
Once the spinach has wilted (about 1 minute) turn off the heat. Crumble the cooled bacon into smaller pieces and sprinkle over the Tortellini. |
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