Tortellini Spinach Bake in Creamy Lemon Sauce

People are always asking us how we come up with recipes, and also what we cook when we don’t really have a plan, or we’re short on time.  We’ll be the first to admit that we’re not above drive-throughs, cold cereal, and frozen meals.  But sometimes you just want a good, hearty, home-cooked meal.  This is a great example of a really good dinner, that was created by simple ingredients I already had around my kitchen. I’ve said over and over that the trick to being able to whip up quick, yet delicious meals in a pinch is keeping a well-stocked pantry.  One of the things I always have around is dried pasta, in all shapes and sizes.  I love quick cooking tortellini that can be a great base to so many quick dinners- and there’s something fun about little pouches of cheese!  I also almost always have a giant package of fresh spinach from Costco in my fridge, and it’s so cheap that I don’t hesitate buying it in such large quantities.  After a week or so I’m always looking for ways to use it up quick before it goes bad.

This is an awesome little pasta bake and the great thing is that it looks fancy and tastes decadent, but it’s super simple to throw together (shhh…no one has to know!) And although it’s rich and creamy and cheesy, it’s also fairly healthy.  I love dinners that I can throw together during my baby’s nap-time and pop in the fridge to have ready at dinner time when things get crazy.

Let’s cook.

Obviously you’ll need tortellini!  You can find dried tortellini in the regular pasta aisle- a great thing to have in your pantry.

You don’t need to have any jarred sauce on hand for this dish- the sauce is SO good and you’ll be amazed how quick and easy it is.  Start by cooking up a few strips of bacon (or pancetta would be great too) until crisp.  It only takes a little bit for good flavor throughout the dish.

After you take the bacon out of the pan, you’re going to make a simple roux– but instead of butter, we’ll take advantage of the fat we’ve already got right there in the pan!  You’ll just use a little bit, and discard the rest of the grease.  I usually just take a wad of paper towels and soak it right up and toss it in the trash.  (Or save it in a jar if you’re a save-the-bacon-grease type of person)

In the little bit of bacon grease in the pan, toss in some minced garlic.  I’ve said it once and I’ll say it again- the smell of fresh garlic sauteing in bacon drippings is one of the most intoxicating smells in the world.  Glade needs to market that one.  Add a little flour and a little milk (non-fat is fine) and you’ve got yourself a base to a nice creamy sauce.

We’ll flavor it up with salt and pepper of course, a little basil, and then some fresh lemon zest, lemon juice, and some red pepper flakes.  The lemon is so bright and so fresh, it adds the perfect flavor to this creamy, savory dish.  And with the red pepper flakes, you can add just a little, for flavor and no heat- or a lot, for flavor and a nice kick.  Up to you.  It’s like a choose your own adventure book (remember those??)  I added 1/4 teaspoon and it wasn’t spicy at all.  Really.  I promise.

By now those tortellini are done cooking (they only take about 10 minutes) so drain those and then place them back in the pot they came out of.

When our recipes call for “loosely packed spinach” this is what we mean.  Just set the spinach in the measuring cup gently and don’t pack it down.

And when we say “roughly chopped” it just looks like this- no need to be meticulous, just run a knife through it real quick.

The tortellini is back in the pot and now we’ll toss in the spinach and the bacon (I reserve about 1 tablespoon of the bacon to put on top at the end)

We’ll also add a little cheese, both Parmesan and Mozarella, for flavor and creamy-melty-cheesy-goodness.  If you wanted to bulk up the meal and add some protein, some chopped grilled chicken would be fantastic ion there too!

Stir in the sauce and pop it all in a baking dish with a little more cheese and bacon on top.   At this point it can be covered in foil and go in the fridge for later, or right into the oven.

It bakes up in 20-30 minutes, and while it’s in the hot oven the flavors have a party and come out tasting even better than when they started.  Amazing how that happens!

Serve it as a one dish dinner with a piece of crusty french bread on the side, or as a side to chicken or steak.  Makes a great addition to a pot-luck too.  With the fun tortellini and the yummy cheesy sauce, my kids said NOTHING about the fact that there was spinach in there.  Plus one for team Mom!

 

250 comments

  1. Darn I was about to pick up some cheese tortellini the other day at the store but didn’t. Guess I’ll have to make another trip to the store so I can make this!

    PS Oh how I wish you were going to be doing some signings in Texas (it IS right next to Louisiana! Wink. Wink.)

  2. Yeah! i have extra Tortellini left from when I made the Tortellini soup on your website. This will be perfect for using it up. Thanks!

  3. This looks and sounds easy and delicious. A perfect combination with a new baby about to arrive. I’ll have to make sure I have these ingredients in my pantry and fridge. By the way, I just got your cookbook and I’m so excited! I love how there are pictures of every single recipe. Mmmmm…

  4. Are you kidding me?! I just looked in my fridge at my huge package of spinach and my tortellini and thought, “What am I going to do with these?” We’re so eating this for dinner. Thanks!

    1. Same here! I had spinach, milk, bacon, and cheese to use up before traveling for the holidays, plus a package of tortellini with an expiration date of 12/24. This is dinner (and lunch tomorrow).

  5. Ummmm….YUM! This looks FABULOUS! And, as a side note…I hosted Easter brunch yesterday for both my family and my husband’s, and every item I made was out of your cookbook. I got SOOOOO many compliments!! Blog followers, if you don’t yet have this cookbook, go get it today!

  6. Once upon a time I thought I’d be clever and keep the bacon grease in a can under my sink until I opened it one day and smelled it. It, in NO way, smells like delicious frying bacon. It was bad enough to kibosh the idea and use the grease only if it’s fresh from the pan. Hats off to people who can handle the smell…and the new wardrobe required if cooking with bacon grease all the time.

    Oh, and a big fat mmmmmmm on this recipe. I like.

      1. I do what my mom always did – Keep bacon grease in a coffee mug in the door of the fridge – and when done cooking bacon, it gets poured directly into the mug. If it happens to be full, the grease gets disposed of. Then, whenever you would use a little butter or margarine in cooking, say to grease a pan before sauteing, instead we use the grease. 99% of the time you don’t even taste the bacon – I just don’t recommend using it in any type of baking… unless you’re going for the hint ‘o bacon flavour!

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