Cheesy Tortellini Spinach Bake

Cheesy Tortellini Spinach Bake
1 pkg. cheese Totellini
4 oz. bacon, cut in cubes
3 cloves garlic, minced
2 Tbls. flour
2 c. milk
3/4 tsp. salt
1/8 tsp. pepper
1 1/2 tsp. basil
1 medium lemon
2 c. roughly chopped fresh spinach
3/4 c. grated mozzarella cheese, divided
3/4 c. grated Parmesan cheese, divided

Preheat oven to 350 degrees. Fill a large stockpot with water and bring to a boil.  Add tortellini and cook according to package directions.  Cook bacon in skillet until crisp. Reserve 2 Tbls of drippings in pan and drain the rest.  Add garlic to bacon grease and cook 1 minute. Slowly add milk and continue to whisk until smooth. Add salt and pepper, basil and bring to sauce to a simmer. 

While sauce is heating, zest a lemon and juice from it. Add 2 tsp. of zest and 2 Tbls. lemon juice to sauce. Continue to stir until thickened 2-3 minutes. Remove from heat.

Drain tortellini and return to stockpot.  Reserve 1 Tbls. cooked bacon and add the rest to pasta mixture. Add spinach, 1/2 c. mozzarella cheese and 1/2 c . Parmesan cheese.  Add sauce and gently stir to combine. Place pasta mixture in a 9x9 pan and top with remaining cheese and bacon.

Cover pan with foil and bake 20 minutes. Remove foil and bake an additional 5-10 minutes. Remove from oven and cool 10 minutes before serving.