Friday, November 11, 2016

tortellini casserole with acorn squash

I made this on election night to calm my nerves. Turns out I would need comfort food more than I thought :(
What a terrible time in American history. I am heartbroken for my country. And yes, I plan to take action to try and make this place better for people. I wish I could bake everyone a casserole. Take care of yourselves, friends.

Tortellini Casserole with Acorn Squash & Spinach

-4 strips bacon, cut into bite-size pieces
-2 chicken breasts, cut into bite-size pieces
-1/4 teaspoon dried thyme
-1/2 teaspoon dried oregano
-1 medium yellow onion, chopped
-6 cloves garlic, minced, divided
-1 small acorn squash, peeled, seeded, cut into bite-sized cubes
-2 Roma tomatoes, seeded and chopped
-1 bag of fresh baby spinach, about 4 cups
-3 Tablespoons flour
-2 cups milk
-1/3 cup grated Parmesan cheese
-1 cup shredded Mozzarella cheese + 1/2 cup for topping
-1 19 oz. pkg. frozen cheese tortellini, boiled according to directions

Preheat oven to 375ºF. in a large dutch oven or pot, cook the bacon until crisp. Remove bacon to drain on a paper towel, leaving 3 Tablespoons of the grease in the pot. Add the chicken and cook until no longer pink on all sides. Add the squash, onion and 1/2 of the garlic. Cook until the squash is just soft. Add the tomatoes, spinach and rest of the garlic and cook until the spinach is just wilted. Sprinkle the flour over everything and stir, cooking for a couple minutes. Add the milk and bring to a boil. Let boil 2 minutes until thickened, to a pot-pie like consistency. Remove from heat and stir in the cheeses. Gently stir in the tortellini so everything is combined. Pour into a buttered casserole dish and cook for 30 minutes until the cheese on top is browned.

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