Average Rating: 4.6TOTAL TIME: Prep: 25 min. Bake: 15 min.
YIELD: 6 servings.Ingredients
- 1 package (20 ounces) refrigerated cheese tortellini
- 3 cups small fresh broccoli florets
- 1/2 pound bacon strips, cut into 1-inch pieces
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon coarsely ground pepper
- 2 cups 2% milk
- 3/4 cup shredded part-skim mozzarella cheese, divided
- 3/4 cup grated Parmesan cheese, divided
- 2 teaspoons lemon juice
Instructions
- 1. Preheat oven to 350°. Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain.
- 2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
- 3. Reduce heat to medium-low. Add garlic to drippings in pan; cook and stir 1 minute. Stir in flour, basil, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened. Remove from heat.
- 4. Stir in 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese and lemon juice. Add tortellini mixture and bacon; toss to combine. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheeses. Bake, uncovered, 15-20 minutes or until heated through and broccoli is tender.
Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts
1 cup: 522 calories, 23g fat (11g saturated fat), 80mg cholesterol, 1084mg sodium, 52g carbohydrate (6g sugars, 4g fiber), 29g protein.
