Preheat oven to 350°

Spray a 13×9 baking dish with cooking spray. (I use Pam)

In a large cast iron skillet, fry 1 lb bacon that has been cut into 1 inch pieces.

When bacon is starting to brown, add onion and garlic to skillet. Continue to cook until bacon is done.

Remove bacon, onions and garlic from skillet and set aside.

In a food processor, combine alfredo sauce (I use Classico Four Cheese Alfredo), roasted red peppers, 1/3 cup water and bacon drippings. Pulse until peppers are broken down and sauce is blended well.

Place 1/2 of the tortellini along the bottom of the baking dish.

Top tortellini with 1/2 of the bacon and onion mixture.

Pour 1 can of fire roasted tomatoes on top of bacon mixture.

Layer 1/2 bag of spinach on top of tomatoes. Spinach can be cut into smaller pieces if desired.

Pour 1/2 of the sauce over spinach and spread out.

Sprinkle 1/2 tsp garlic powder and 1/2 tsp Italian seasoning over sauce.

Top with 1 cup Italian cheese.

Repeat layers one more time, finishing by topping final cheese layer with parsley.

Cover dish with foil and bake for 40 minutes. After 40 minutes, remove foil and cook for an additional 10-15 minutes, until cheese begins to brown.