Copycat Tortellini Casserole

Time :30

Yield :6 servings

Recipe Background

Inspired by Olive Garden ® , this Copycat Tortellini Casserole is how pasta should be made! Cheesy, tender tortellini baked in a rich and fragrant cream sauce, surrounded by beefy mushrooms and succulent bacon crumbles. It doesn't get much better than that... oh wait, we almost forgot about all the sharp, melted cheese! So, it does get better than that! Copycat Tortellini Casserole is comfort food at its most cozy, and the bonus is that you don't have to leave the house to experience it!

Ingredients

1 (20 ounce) package cheese tortellini
6 strips bacon
8 ounces mushrooms sliced
3-4 cloves garlic chopped
2 tablespoons flour
2 cups chicken stock
2 cups half-and-half
2 teaspoons Italian seasoning
1/2 cup parmesan cheese shredded
1/2 cup asiago cheese shredded
6 ounces spinach
1 cup mozzarella cheese shredded

Directions

Preheat the oven to 400 degrees F.
Cook the tortellini according to the package directions.
In an oven-safe skillet over medium heat, cook the bacon until crisp, about 5 minutes per side.
Transfer the bacon to a paper-towel-lined plate.
Drain the bacon fat from the skillet, reserving 2 tablespoons in a bowl.
Once cool enough to handle, crumble the bacon.
In the same skillet, sauté the mushrooms until soft, about 5-6 minutes.
Transfer the mushrooms to a plate.
Add the garlic to the skillet and cook until fragrant, about 1-2 minutes.
Stir the flour into the garlic and cook until the raw flour smell disappears, about 1-2 minutes. If the mixture looks dry, add the reserved bacon fat as needed.
Slowly stir the chicken stock and the half-and-half into the flour mixture until smooth.
Stir in the Italian seasoning and let simmer for 2-3 minutes.
Stir in the parmesan and the asiago cheese until melted.
Add the pasta, the mushrooms, the crumbled bacon, and the spinach, stirring until the spinach wilts.
Top with the mozzarella cheese.
Bake until the cheese is melted, about 5 minutes.
Serve.