"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cheesy Tortellini Spinach Bake Recipe

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This recipe for Cheesy Tortellini Spinach Bake, by , is from Supermom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tamara Larsen


1 (12 ounce) container cheese or cheese and spinach tortellini
4 ounces bacon
3 cloves garlic, pressed
2 tablespoons flour
2 cups milk
3/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 teaspoons dried basil
1/4 teaspoon red pepper flakes
1 medium lemon
2 cups roughly chopped, loosely packed fresh spinach
3/4 cup grated mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided

1. Preheat oven to 350. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package directions.
2. Cook bacon in a medium sized skillet on medium heat until crisp. Remove from pan and set on paper towels to drink. Reserve 2 tablespoons dripping in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about one minute. Add flour to pan and whisk for about one minute. Slowly add milk and continue to whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.
3. Well sauce is heating zest lemon. Then cut lemon in half and juice it. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. Continue to stir until thickened, 2 to 3 minutes. Remove from heat.
4. Drain tortellini and return to stock pot. Reserve 1 tablespoon cooked bacon and add the rest to pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place mixture in a baking dish and top with remaining cheeses and crumbled bacon.
5. Covered pan with foil and bake 20 minutes. Remove foil and bake an additional 5 to 10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool 10 minutes before serving.




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