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.