Instructions:

Preheat oven to 375°.
Cook tortellini according to package directions. Drain and place in large bowl. Butter a 2-quart baking dish with 1 tablespoon butter. In a medium saucepan cook bacon until crisp. Remove bacon with a slotted spoon, drain on paper towels then add to tortellini. Melt 1 tablespoon butter in same saucepan. Add onions and sauté for 5 minutes. Stir in mushrooms and garlic and cook an additional 5 minutes. Add mushroom mixture and peas to tortellini. Set aside. In same saucepan, melt 2 tablespoons butter. Add flour and whisk constantly for 2 minutes. Slowly add milk, whisking until smooth. Add ½ cup mozzarella and ¼ cup Parmesan along with salt, pepper, nutmeg and Tabasco. Pour sauce into tortellini mixture and stir gently to mix. Turn mixture into prepared dish. Top with the remaining ½ cup mozzarella and ¼ cup of Parmesan. Bake for 20-25 minutes, until bubbling and top begins to brown.

Serves 4-6