• Cook tortellini according to directions on the package. Take a reference of the least time indicated as you don’t want to overcook them. Drain when ready.
• In a food processor/coffee grinder grind dried porcini mushrooms (5-6 large pieces) skip this step completely and make tortellini al forno without it.

Bechamel Sauce

• In a small stove-top pot melt butter.
• Reduce the heat, add flour and whisk well breaking any lumps and making a smooth paste. Slowly pour in the milk. Continue whisking energetically and only add next portion of the milk once you have reached a smooth consistency of what’s in the pot.
• Add porcini mushroom powder, salt and pepper to taste.
• Continue whisking until you get a thin and velvety sauce.
  Turn off the heat and add grated Parmesan cheese.
• Preheat oven to 375F.
• In a mixing bowl add cooked tortellini and light bechamel sauce, crispy bacon cubes and parsley. Mix gently.
• Transfer tortellini in a baking dish and top with more grated Parmesan cheese.
• Cook tortellini in the oven on “broil” for 10-15 minutes until light golden crust.
  Serve hot!