Ingredients
1 package (20 ounces) refrigerated cheese tortellini3 cups small fresh broccoli florets1/2 pound bacon strips, cut into 1-inch pieces2 garlic cloves, minced1 tablespoon all-purpose flour1 teaspoon dried basil1/2 teaspoon salt1/8 teaspoon coarsely ground pepper2 cups 2% milk3/4 cup shredded part-skim mozzarella cheese, divided 3/4 cup grated Parmesan cheese, divided 2 teaspoons lemon juice
Preparation
Preheat oven to 350°. Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain.
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.
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.
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.
