Bacon Tortellini Bake Recipe

4.5 4 4
Bacon Tortellini Bake Recipe
Bacon Tortellini Bake Recipe photo by Taste of Home
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Bacon Tortellini Bake Recipe

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4.5 4 4
Publisher Photo
I stirred up an easy pasta and figured if we all like it, others might, too. Broccoli and bacon add color and crunch to this creamy casserole. —Amy Lents, Grand Forks, North Dakota
Featured In: Our Best Bacon Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 1 package (20 ounces) refrigerated cheese tortellini
  • 3 cups small fresh broccoli florets
  • 1/2 pound bacon strips, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 2 cups 2% milk
  • 3/4 cup shredded part-skim mozzarella cheese, divided
  • 3/4 cup grated Parmesan cheese, divided
  • 2 teaspoons lemon juice

Directions

Preheat oven to 350°. Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
Reduce heat to medium-low. Add garlic to drippings in pan; cook and stir 1 minute. Stir in flour, basil, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened. Remove from heat.
Stir in 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese and lemon juice. Add tortellini mixture and bacon; toss to combine. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheeses. Bake, uncovered, 15-20 minutes or until heated through and broccoli is tender.
Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Yield: 6 servings.
Originally published as Bacon Tortellini Bake in Taste of Home February/March 2015, p62

Nutritional Facts

1 cup: 522 calories, 23g fat (11g saturated fat), 80mg cholesterol, 1084mg sodium, 52g carbohydrate (6g sugars, 4g fiber), 29g protein.

  • 1 package (20 ounces) refrigerated cheese tortellini
  • 3 cups small fresh broccoli florets
  • 1/2 pound bacon strips, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 2 cups 2% milk
  • 3/4 cup shredded part-skim mozzarella cheese, divided
  • 3/4 cup grated Parmesan cheese, divided
  • 2 teaspoons lemon juice
  1. Preheat oven to 350°. Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
  3. Reduce heat to medium-low. Add garlic to drippings in pan; cook and stir 1 minute. Stir in flour, basil, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened. Remove from heat.
  4. Stir in 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese and lemon juice. Add tortellini mixture and bacon; toss to combine. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheeses. Bake, uncovered, 15-20 minutes or until heated through and broccoli is tender.
    Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 6 servings.
Originally published as Bacon Tortellini Bake in Taste of Home February/March 2015, p62

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Angel182009 User ID: 6228642 245914
Reviewed Mar. 23, 2016

"Great flavor in this dish! It was a big hit with the entire family. This is now a regular on my menu."

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Beckiboo User ID: 5323712 221268
Reviewed Feb. 24, 2015

"Everyone in my family loved this! Will definitely make this again. Super awesome for potlucks, football gatherings and everyday dinner!"

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dschultz01 User ID: 1076910 221119
Reviewed Feb. 22, 2015

"Tasted very good. Will make this one again."

MY REVIEW
pajamaangel User ID: 1603339 220286
Reviewed Feb. 11, 2015

"This dish is quite tasty. I will eliminate the cheese on top the next time I make it though. It was a little much."

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