Baked Tortellini with Mushrooms and Bacon

How to prepare baked tortellini with mushrooms and bacon

1. Fry the bacon over low heat in a pan without added fat. Let it become crispy. Remove from the pan. Cut into smaller strips.
2. In the fat left by the bacon, quickly fry (30 seconds) the finely chopped onion. Add the thickly sliced mushrooms and fry over high heat for about 1 minute, until they start to brown slightly. Deglaze with a generous splash of wine and cook until the wine has evaporated. Remove the pan from heat.
3. Cook the pasta in plenty of salted water according to the package instructions.
4. Prepare the sauce following the béchamel instructions. Follow the recipe up to step 4. You will get a thinner béchamel sauce, but it's perfect like that because it will thicken when you add the parmesan.
5. Remove the sauce from heat and add the parmesan. Stir until melted and you feel the sauce has thickened. If desired, add red pesto and mix until combined. Now season the sauce with salt, pepper, and nutmeg to taste.
7. Mix the tortellini with sauce, mushrooms, and bacon.
8. Divide the pasta into two oven-safe dishes (if you don't have individual dishes, use a single oven-safe container, e.g., a Pyrex dish). Sprinkle generously with grated mozzarella.
   * at this point, you can refrigerate the pasta until serving time
9. Bake at 220°C (430°F) for 10 minutes, just until the mozzarella melts and browns nicely.
   * for a prettier crust, you can turn on the broiler (heat from above) for a few minutes at the end
10. Serve immediately.

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