Cheese tortellini (I use the 20 oz. Buitoni brand)
6-8 bacon slices
1 T unsalted butter
2-3 fresh garlic cloves, chopped
2 T flour
2 cups whole milk
1 1/2 tsp. dry basil
A pinch (a small pinch!) of red pepper flakes
Zest of 1/2 a lemon
1 T fresh lemon juice
1/2 bag of fresh spinach
3/4 cups grated Parmesan
3/4 cups shredded mozzarella
Preheat oven to 350 F. Boil water and cook the fresh pasta, 3-4 minutes. Drain and pour back into the pot.
In a large skillet, heat 1 T butter and add the bacon. Cook to your liking, chop, and set aside.
Keep 2 T of the bacon drippings in the pan and discard the rest.
Add the garlic and cook for 1 minute.
Over medium heat, add the flour and make a roux. Add the milk, 1/2 a cup at a time. Stir.
Up the heat to medium-high and add the S&P, basil, lemon zest, lemon juice, red pepper flakes. Bring to a simmer and let it thicken.
Pour the sauce over the pasta and add 1/2 cup of Parm and 1/2 cup of the mozzarella cheeses. Add the spinach (I like the leaves whole) and 1/2 of the bacon bits. Stir gently.
Pour the pasta into a baking dish. Top with remaining 1/4 cup of Parm and 1/4 cup of the mozzarella cheeses. Finish it off with the rest of the bacon.
Cover with foil. Bake for 20 minutes. Remove foil and bake for another 5-10 minutes or until all of the cheese has melted.
Original recipe here.