CHEESY VEGGIE TORTELLINI
Makes 6 to 8 servings
4 ounces thick-cut bacon, chopped
½ cup unsalted butter
½ cup all-purpose flour
4 cups whole milk
1 cup freshly grated Parmesan cheese, divided
2½ teaspoons kosher salt
½ teaspoon ground white pepper
1 (12-ounce) package fresh broccoli florets
1 (12-ounce) package fresh cauliflower florets
1 (20-ounce) package refrigerated cheese-filled tortellini
1 (8-ounce) package fresh mozzarella cheese pearls
1 teaspoon lemon zest
Garnish: freshly grated Parmesan cheese, lemon zest
1. Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray.
In a large saucepan, cook bacon over medium heat, stirring occasionally, until crisp and golden, 5 to 7 minutes. Remove