Tortellini Spinach Bake

Tortellini Spinach Bake

I saw this recipe over at Our Best Bites a little while ago and just new I had to try it. It was so good and I think it was even better the next day. I changed the recipe up just a bit because I wanted to and because I can. It you want to see the original recipe go check it out at www.ourbestbites.com They have some really amazing recipes!! If you love pasta like I do give this one a try!!!

• Tortellini Spinach Bake adapted from Our Best Bites
• 1(12 oz) bag Barrilla Cheese& Spinach Tortellini(in the dry pasta isle at walmart)
• 1/2 a 1 lb box of whole wheat Rotini(or you can use two tortellini bags)
• 2 T. olive oil
• 2 T. garlic
• 3 T. flour
• 2 cups milk
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup pesto
• 1/2 tsp basil
• 1/4-1/2 tsp red pepper flakes(depending on how spicy you like things)
• 1 medium lemon
• 2 c. loosely packed fresh spinach, chopped
• 3/4 cup mozzarella cheese
• 3/4 cup parm cheese

Preheat the oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and rotini and cook according to package directions. In skillet heat the olive oil, add the garlic and cook till fragrant and tender, about 1 min. Add the flour to the pan and whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer. Add the juice of the lemon and the pesto and continue to stir and cook until thickened, about 2-3 minutes. Remove from heat. Drain the pasta and mix the drained pasta with the sauce. Add the chopped spinach and 1/2 cup each of the cheeses. Pour into a 8x11 or 9x13 inch dish and top with remaining 1/4 cup each of the cheeses. Cover the pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, or until the cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.

*you can add chicken or bacon to this if you desire but I think it is tasty as is!!