800 g (1 lb 10 oz) fresh tortellini, such as tomato and basil
2 tablespoons olive oil
200 g (7 oz) bacon, diced
150 g (5 oz) mushrooms, sliced (optional)
400 g (13 oz) half-fat crème fraîche
75 g (3 oz) blue cheese, such as Stilton or Roquefort, crumbled
100 g (3½ oz) Cheddar cheese, grated
green salad, to serve (optional)
Cook the pasta in a large pan of lightly salted boiling water for 2–3 minutes, or according to the packet instructions, until tender. Drain, reserving 3 tablespoons of the cooking water, then tip the tortellini into 1 large or 4 individual ovenproof dishes.
Meanwhile, heat the oil in a frying pan and cook the bacon over a medium heat for 4–5 minutes, until browned. Add the mushrooms and cook for a further 3–4 minutes, until golden.
Stir in the crème fraîche and reserved cooking water, the blue cheese and a pinch of black pepper. Heat gently until the cheese has melted, then pour the mixture over the pasta.
Sprinkle with the Cheddar and slide the dish(es) under a preheated medium-hot grill for 6–7 minutes, or until bubbling and golden. Serve with a green salad, if desired.