Tortellini Bacon Bake (Print Version)
Crisp bacon, tender broccoli, and dreamy cheese pair with tortellini in this easy one-pan crowd-pleaser.
# Ingredients:
→ Main
01 -
Small broccoli pieces (around 2 cups worth)
02 -
20 oz package of refrigerated cheese tortellini
→ Protein
03 -
6 slices of bacon, chopped into small chunks
→ Sauce
04 -
1 teaspoon Italian seasoning blend
05 -
2 minced garlic cloves
06 -
1/2 tablespoon salt (kosher type)
07 -
1 tablespoon all-purpose flour
08 -
2 cups whole milk
09 -
1/2 teaspoon ground black pepper
→ Cheese
10 -
3/4 cup shredded mozzarella (use half now, half later)
11 -
3/4 cup grated Parmesan cheese (split in two)
# Instructions:
01 -
Crank your oven up to 350°F and let it get warm.
02 -
Boil the tortellini first, then toss your broccoli in for the last 2 minutes. Drain it all together.
03 -
Cook the bacon bits in a hot skillet over medium heat until they're nice and crispy. Transfer them to a plate lined with paper towels, and leave just a little bacon grease in the skillet—get rid of the rest.
04 -
Switch the heat to medium-low. Sauté the garlic for about 30 seconds, just enough to get that amazing smell going. Add the flour, herbs, salt, and pepper; stir until smooth. Gradually drizzle in the milk while whisking constantly. Let it gently bubble as you keep it moving to avoid sticking. After about 3 to 5 minutes, it should start to thicken up. Once it's off the heat, mix in 1/2 cup mozzarella and 1/2 cup Parmesan until melted and creamy.
05 -
Combine the cooked tortellini, bacon, and broccoli with the sauce. Pour everything into a large dish for baking. Sprinkle the rest of the mozzarella and Parmesan on the top. Pop it in the oven for 15 minutes, uncovered, and bake until the cheese becomes bubbly and gooey.
# Notes:
01 -
For ultra-gooey cheese, shred mozzarella and Parmesan fresh from the block.