Step 1

Preheat oven to 400°F.

Step 2

Cook tortellini according to the directions on the package. Cooking time will depend on if you are using fresh, frozen or dried.

Step 3

Fry bacon in an oven safe skillet over medium heat. Once crisp, remove the bacon to a paper towel lined plate and remove all but 2 tablespoons of the bacon grease, reserving it in a bowl.

Step 4

Sauté the mushrooms till soft, then remove to a plate. Add the chopped garlic and cook for a couple of minutes, stirring to make sure it doesn’t start to brown up.

Step 5

Stir in the flour to make a roux. If needed, you can add a little bacon grease back to the pan to make a smooth paste.

Step 6

Slowly stir in the chicken stock and cream, continuously stirring, along with Italian seasoning. Simmer for a few minutes.

Step 7

Mix in parmesan and asiago cheese. Once melted, toss in pasta, mushrooms, crumbled bacon and spinach. Once spinach wilts, top with mozzarella cheese and bake in preheated oven until cheese is melted, about 5 minutes.