Spinach & Bacon Tortellini
Cheese tortellini in a tomato cream sauce with spinach and bacon.
Tortellini is a quick and easy dinner option. This is a savory recipe with lots of tasty flavor.
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INGREDIENTS
1 package (20 oz) cheese tortellini
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano
2 cups spinach
1 teaspoon chopped garlic
2 Tablespoons chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons all-purpose flour
1 cup milk
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
8 slices crispy bacon, chopped
Directions
Preheat the oven to 400° F (204° C). Line a large baking sheet with foil for easy cleanup. Place an oven-safe cookie rack of the same size on top of the baking sheet. Arrange the bacon slices in a single layer on the rack. Bake for 18 to 22 minutes on the middle rack, until the bacon is crispy (Time will depend on the thickness of the bacon).
While the bacon is in the oven, heat water to boiling for tortellini. Add the tortellini and cook for about 10-11 minutes, until tender.
While the tortellini is cooking, add olive oil and garlic to a saucepan and over medium heat, saute for 2-3 minutes, constantly stirring. When the garlic is lightly toasted and brown, add in the tomatoes, spinach, basil, garlic, salt and pepper. Cook until the tomatoes are just starting to boil and the spinach has cooked down.
Combine and whisk together the flour with the milk and cream. Stir this into the tomato mixture and add the Parmesan cheese. Heat the mixture again on medium heat and then lower heat and simmer about 5 minutes.
Drain the tortellini and add to the tomato and cream mixture. Add the crumbled bacon, mix well and serve.
INGREDIENTS
1 package (20 oz) cheese tortellini
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano
2 cups spinach
1 teaspoon chopped garlic
2 Tablespoons chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons all-purpose flour
1 cup milk
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
8 slices crispy bacon, chopped
Directions
Preheat the oven to 400° F (204° C). Line a large baking sheet with foil for easy cleanup. Place an oven-safe cookie rack of the same size on top of the baking sheet. Arrange the bacon slices in a single layer on the rack. Bake for 18 to 22 minutes on the middle rack, until the bacon is crispy (Time will depend on the thickness of the bacon).
While the bacon is in the oven, heat water to boiling for tortellini. Add the tortellini and cook for about 10-11 minutes, until tender.
While the tortellini is cooking, add olive oil and garlic to a saucepan and over medium heat, saute for 2-3 minutes, constantly stirring. When the garlic is lightly toasted and brown, add in the tomatoes, spinach, basil, garlic, salt and pepper. Cook until the tomatoes are just starting to boil and the spinach has cooked down.
Combine and whisk together the flour with the milk and cream. Stir this into the tomato mixture and add the Parmesan cheese. Heat the mixture again on medium heat and then lower heat and simmer about 5 minutes.
Drain the tortellini and add to the tomato and cream mixture. Add the crumbled bacon, mix well and serve.