Tortellini al Forno
Creamy, cheesy, and easy, this simple dish comes together quickly and is super satisfying
Servings: 4 servings
Equipment
- Large oven-proof skillet
Ingredients
- 6 slices bacon uncooked and diced
- 20 ounces refrigerated cheese tortellini
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper
- ½ cup grated parmesan cheese
- ½ cup mozzarella cheese Shredded
- 5 fresh basil leaves Chopped
- fresh parsley for garnish
Instructions
- Cook the bacon Heat a 12” oven-proof skillet over medium-low heat, add the diced bacon, and cook until crisp and the fat has rendered out, stirring frequently. Transfer the cooked bacon to a paper towe-lined plate and set aside. Leave the rendered fat in the pan.
- Cook tortellini. While the bacon is cooking, prepare the tortellini according to package instructions, drain, and set aside. Preheat your broiler.
- Start sauce. Saute the minced garlic over medium-low heat for 1 minute. Stir in the flour, salt, pepper, Italian seasoning, crushed red pepper and cook for another 1-2 minutes.
- Add cream and parmesan. Pour in the heavy cream and stir over medium-low heat until thickened. Add in the parmesan cheese and mozzarella and stir until completely melted and mixed through.
- Assemble. Add in the cooked tortellini, half of the cooked bacon and fresh basil, gently mix it in using a rubber spatula.
- Broil and serve. Broil for 1 minute. Remove and top with the remaining bacon and garnish with fresh parsley. Enjoy!
Notes
Frozen tortellini can be used in place of the refrigerated, cook to package instructions.
Half & half can be used in place of the heavy cream.
The crushed red pepper can be left out of the recipe if desired.
Provolone or asiago cheese can be used or added to this recipe as well, not to exceed 1 cup of cheese total.
Store in an airtight container for up to 3 days in the refrigerator. Reheat in the microwave or on the stove top. You may have to add 1-2 tablespoons of heavy cream or half & half while reheating to thin out the sauce.
Store in an airtight container for up to 3 days in the refrigerator. Reheat in the microwave or on the stove top. You may have to add 1-2 tablespoons of heavy cream or half & half while reheating to thin out the sauce.