Dinner Time; Tortellini Spinach Bake in Creamy Lemon Sauce

Ok so dinner was amazing last night! I know it is morning but after doing my "long run" of the week and cleaning up my major mess in the kitchen, I was just too exhausted!

I'm so glad I decided to do my "long run" because I had to have two servings of this meal, which wasn't the healthiest option, but if I consider any food comfort food this is now it. I got the recipe from ourbestbites and of course had to alter the ingredients for my husband and myself, no garlic (pasta without garlic is just crazy talk) for my husband, and no bacon (sorry all you carnivores) for muaw. I also couldn't find a 12 oz bag of cheese and spinach tortellini only a 9 oz in the section next to the cheeses, so substituted the other 3 ounces with elbow macaroni. Also the 9 oz bag of tortellini was ridiculously priced. The Ingredients were:

12 oz bag of Barilla Cheese and Spinach Tortellini (in dry pasta aisle)

2 Tbs flour

2 C milk

2 Tbs butter

3/4 tsp kosher salt

1 1/2 tsp dry Basil

1 medium lemon

2 C fresh spinach chopped

3/4 C grated mozzarella cheese

3/4 C grated Parmesan cheese

panko bread crumbs

1) Preheat oven to 350 degrees and cook Tortellini according to package.

2) Melt butter in a medium size sauce pan over medium high heat. When butter starts browning add flour and whisk for 1 minute. Slowly add milk and whisk until smooth then add salt and basil and bring sauce to a simmer.

3) While sauce is simmering grate 2 teaspoons lemon zest then cut lemon in half and juice 1 tablespoon of juice. Add to the sauce and continue to cook and stir until thickened 2-3 minutes. Remove from heat.

4) After draining pasta put back into pot and add spinach, 1/2 C mozzarella cheese, 1/2 C Parmesan cheese and sauce, stir together.

5) Pour mix into a 9 x 9 baking dish and top with remaining cheeses and sprinkle with panko bread crumbs.

6) Cover dish with foil and bake 20 minutes. Remove foil and bake an additional 5-10 minutes. Let cool for 10 minutes.

Yummy!!!!!