1. Clean and quarter the mushrooms. Cut the bacon into small dice. Peel the onion and garlic and dice finely. Take the sun-dried tomatoes out of the oil and chop coarsely. Remove the meat from the chicken, cut into small pieces and set aside.

2. Preheat the oven to 390°F (200°C). Heat up a large (cast-iron) pot with some olive oil. Add the quartered mushrooms, season with some salt and fry/cook the mushrooms until nicely browned – takes about 2-3 minutes. Add the bacon and continue cooking for a minute or so, then add the diced onion and let cook for another 2-3 minutes until the onions are softer. Next, add the garlic and sun-dried tomatoes and stir in. Continue cooking for a minute or two, then remove everything from the pot and set aside in a bowl.

3. Place the pot back on the stove, add the butter and let it melt. Add the flour, stir in and let it cook for a moment, then deglaze with the white wine. Gradually add the milk and stir in, then add the veggie stock. Add the dried oregano, basil, and paprika powder. Season well with salt and pepper. Stir constantly and bring to a boil. Let the sauce cook and thicken for 2-3 minutes, then stir in the Parmesan cheese. Add the onion-mushroom mixture, tortellini, chicken meat, and spinach to the pot and mix everything to combine – you want everything nicely coated with the sauce. Transfer to a large casserole dish. Make sure the tortellini are covered with sauce, then sprinkle the grated mozzarella on top and bake for about 20 minutes until the cheese has nicely browned, and the sauce is bubbling. Take out of the oven and let rest for a few minutes then serve (still hot).