Garlicky Tortellini with Spinach and Bacon
Parmesan-Garlic Rolls
Ingredients
- 1 (25-oz) pkg frozen cheese tortellini
- 1 (16-oz) pkg sliced bacon, chopped
- 4 cloves garlic, minced
- 3 Tbsp butter
- 1 (8-oz) pkg whole mushrooms, sliced
- 1 (10-oz) pkg spinach, stems removed
- ½ cup shredded Parmesan cheese
Instructions
- Cook tortellini according to package directions; drain.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain, reserving 2 Tbsp drippings in skillet.
- Add garlic to skillet, and cook 30 seconds. Add butter, stirring until melted. Add mushrooms, and cook until tender; gradually stir in spinach until wilted. Add pasta and bacon; toss. Sprinkle with cheese.
Side Dish Ingredients
- 1 (16.3-oz) can refrigerated flaky layer biscuit dough
- ¼ cup butter, melted
- ¼ cup shredded Parmesan cheese
- 2 cloves garlic, minced
Side Dish Instructions
- Preheat oven to 375°F. Separate biscuits, and cut each biscuit into thirds. Place 3 biscuit pieces in each well of a lightly greased 12-cup standard muffin pan.
- Stir together butter, cheese, and garlic; brush over biscuit pieces. Bake 12 to 15 minutes or until golden brown.
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