Cheesy Bacon Tortellini Bake

Friends, this is some major comfort food.

It’s a pile of carbs, smothered in cheese with just enough broccoli to take the edge of the guilt!

Cheesy Bacon Tortellini Bake

Adapted slightly from Normal Cooking

1 (20 oz) package cheese tortellini

½ lb bacon, cut in 1-inch pieces

3 cloves garlic, minced

1 tbsp flour

2 cups lowfat milk

½ tsp salt

1/8 tsp freshly ground black pepper

2 tsp lemon juice

1 tsp dried basil

3 cups broccoli florets

¾ cup shredded mozzarella cheese, divided

¾ cup grated parmesan cheese

Preheat the oven to 350 degrees F.

Cook the tortellini according to package instructions.

Cook the bacon in a large skillet.  Once crisp, place the bacon on a paper towel lined plate to drain.  Drain off about half of the bacon drippings.

Turn the heat to medium-low and add the garlic to the remaining bacon drippings.  Cook for about 30 seconds, then sprinkle the flour into the pan and whisk for about 1 minute to cook the flour.  Add the milk, whisking constantly.  Add the salt, pepper, lemon juice, and basil, and bring the mixture to a light simmer.

Pour the cooked (and drained) tortellini, broccoli florets, ½ cup mozzarella cheese, ½ cup parmesan cheese, and crisp bacon to the sauce skillet and stir to combine.

Pour the mixture into a 9x13 in pan, then sprinkle the remaining cheeses over the top and bake for 20 minutes or until the broccoli is cooked and the cheese begins to brown.

Serves 8