Easy Cheesy Tortellini Bacon Food

CHEESY TORTELLINI WITH BACON AND BRUSSELS SPROUTS

Steps:

• Preheat the oven to 350°F. In a very large oven-safe skillet over medium-high heat, cook the bacon for about 2 minutes, then add the Brussels sprouts. Cook, stirring occasionally, for 8-10 minutes, until the bacon is cooked through and the Brussels sprouts have browned. Transfer the bacon and Brussels sprouts to a plate.
• Leave about a tablespoon of bacon grease in the skillet. Place the skillet back over medium-high heat. Add the garlic to the skillet and cook for 1 minute, until fragrant. Carefully pour 1/2 cup of warm water into the hot skillet. Use a flat spatula to scrape up the brown bits.
• Add the cream, salt, pepper, and pepper flakes to the skillet and stir to combine. Lower the heat to medium and let the sauce simmer for 1 to 2 minutes, until it thickens slightly.
• Add the tortellini and stir well to coat thoroughly. Return the bacon and Brussels sprouts to the pan and stir again. Remove from the heat. Add 1/2 the shredded cheese to the skillet and stir to combine. Top with the remaining cheese. Bake for 8-10 minutes, until the tortellini is soft and the cheese has melted. Enjoy!

CHEESY BAKED TORTELLINI

Steps:

• Heat oven to 375°F. Spray 3-quart casserole with cooking spray.
• In 12-inch skillet, heat oil over medium heat; stir in onion, garlic and turkey. Cook, stirring frequently, until meat is no longer pink, about 5 minutes. Stir in tomato pasta sauce.
• Meanwhile, cook tortellini in 3-quart saucepan in boiling water until pasta is done; drain. Toss cooked pasta with tomato mixture. Spoon into casserole. Sprinkle with cheese.
• Bake uncovered 20 to 25 minutes or until hot. Let stand 5 minutes before serving.

BACON TORTELLINI BAKE

Steps:

• 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 until heated through and a thermometer inserted in center reads 165°.

EASY BACON CARBONARA TORTELLINI

Steps:

• In a large skillet combine the cream and parsley and bring to a simmer. Simmer until the sauce is slightly thickened and stir in the parmesan cheese. Stir the sauce until the cheese is melted.
• Add the cooked tortellini, peas, and bacon and continue to simmer for 3-4 minutes longer or until the peas and tortellini are warmed through.
• Stir the lemon juice, black pepper and salt into the pan and serve.

EASY, CHEESY TORTELLINI BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain. Adjust oven rack to the highest position and turn oven on to Broil. Generously butter or grease an 8x8 inch baking dish.
• Bring marinara and Alfredo sauces along with spinach and 1 tablespoon of Italian seasoning to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Stir cooked tortellini into sauce, then pour into prepared baking dish. Sprinkle with Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.
• Broil for a minute or two until cheese has melted and turned golden brown.

BACON CREAM CHEESE TORTELLINI

Steps:

• Boil a large, salted pot of water for the tortellini. Start cooking the tortellini once the bacon is done (it'll only take a few minutes for the tortellini to cook).
• Cut the bacon into small pieces (I use kitchen shears to make the job easy). Fry it in a skillet over medium-high heat until crispy (about 10 minutes).
• Take the pan off the heat and remove the bacon to a paper towel lined plate. Drain most of the bacon fat from the pan (keep about 1 tablespoon in there).
• Stir in the garlic, chicken broth, cream, and cream cheese. Return the pan to the burner (medium heat), and stir until you've got a smooth sauce and it's reduced to your liking (about 5 minutes).
• Stir in the parmesan cheese and bacon. Take the pan off the heat and toss with the drained tortellini. If the sauce is too thick, add a few spoonfuls of the pasta water. Season with salt & pepper as needed.

EASY CHEESY TORTELLINI & BACON

Steps:

• Cook pasta and peas in large pan of boiling water 6 to 8 min. or until pasta is tender, stirring frequently. Drain well.
• Return pasta mixture to pan. Stir in pasta sauce and bacon; cook on medium-low heat 2 to 3 min. or until heated through, stirring occasionally.
• Sprinkle with pepper.

ITALIAN SAUSAGE TORTELLINI BAKE

Steps:

• Heat a large pot over medium heat. Crumble sausage into the saucepan; add onion and green bell pepper. Cook and stir the sausage mixture until the sausage is completely browned, 7 to 10 minutes. Drain grease.
• Pour marinara sauce and diced tomatoes over the sausage mixture; season with garlic powder and stir. Bring the mixture to a simmer, reduce heat to medium-low, and cook at a simmer until the diced tomatoes break down into the sauce, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook the frozen tortellini at a boil until they float to the top and the filling is hot, 6 to 7 minutes; drain.
• Gently fold the cooked tortellini into the simmering sauce; cook together another 5 minutes. Pour tortellini and sauce into a 13x9-inch baking dish; top with mozzarella cheese.
• Bake in preheated oven until cheese is golden brown, 20 to 30 minutes.

CHEESY BACON-SPINACH TORTELLINI

Steps:

• Bring a large pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain and return to pot.
• Meanwhile, heat a large sauté pan over medium heat and add bacon in an even layer. Fry until crisp, about 5 minutes. Using a slotted spoon, transfer bacon onto a paper towel-lined plate.
• Return sauté pan with remaining bacon fat to medium heat; add garlic and red pepper flakes and cook for 2 to 3 minutes. Add white wine, then bring to a boil and simmer for 3 minutes. Turn off heat and toss together with tortellini, spinach, parsley and Parmesan. Add burrata to the pan and spoon sauce over to warm the cheese.
• Break up burrata using 2 forks and let it melt into the pasta. Serve tortellini immediately.

EASY CHEESY TORTELLINI BAKE

Steps:

• Preheat oven to 350 degrees and spray a 9 x 11 dish with cooking spray.
• Boil water for pasta and broccoli. When water reaches boiling, first add broccoli and cook for about two minutes or until broccoli just turns bright green. Add tortellini to water and continue cooking until pasta floats and is just al dente. Reserve 1/2 cup water before draining. Turn off burner.
• While pasta and broccoli are draining, return pot to warm burner and add jar of alfredo to pot. Add pasta water to empty alfredo jar, place lid back on and shake. Pour contents into pot of alfredo and mix.
• Add garlic powder, 1 tbsp dried basil, salt, pepper, and 1/4 mozzarella to alfredo and mix until cheese is incorporated.
• Smear some sauce in the bottom of the baking dish to prevent sticking.
• Add sausage, drained tortellini and broccoli to pot of sauce and gently combine. Pour mixture into baking dish evenly.
• Spread cheeses over the pasta mixture and sprinkle with remaining dried basil.
• Place in oven uncovered for 8-10 minutes. Broil for another three or until top gets a little browned. Serve warm and enjoy!

CHICKEN TORTELLINI WITH BACON

Steps:

• Bring a pot of water to boil, season with salt. Cook pasta as per package instruction.
• While pasta is cooking, heat olive oil in a large skillet.
• When the oil is hot, add chicken cubes, season with salt and pepper. Cook, stirring occasionally until chicken is browned and just cooked through, 4-5 minutes.
• Remove the chicken from the pan; cover with foil and keep aside.
• Clean pan if any brown bits are stuck, because we don't want the sauce to look brown.
• Add chopped bacon, cook until crispy. Remove bacon from the pan and keep aside. Discard bacon fat.
• Add butter to the pan. When butter melts add minced garlic and onion. Saute until the onion softens and raw garlic smell has disappeared.
• Stir in sun-dried tomatoes. Cook for a minute.
• Lower the heat and add cream, Parmesan cheese to the pan.
• Drain tortellini and reserve 1 cup of pasta water.
• Add cooked tortellini, chicken and Bacon to the pan. Add 1/2 cup of reserved pasta water to the pan.
• Mix everything gently and let it cook for another 1 minute on low heat.
• Remove from flame and serve topped with more parmesan on top.

QUICK AND EASY SIX CHEESE TORTELLINI BAKE

Steps:

• Preheat oven to 450 degrees.
• Cook pasta according to package instructions, but just shy of al dente (the pasta will continue to cook in the oven).
• Meanwhile, heat the cream cheese and the marinara sauce in a medium saucepan over medium heat until the cream cheese is melted and smooth.
• Prepare a 2qt. casserole dish with non-stick cooking spray.
• Drain the pasta, and add to the casserole dish.
• Pour the creamy marinara sauce over the pasta.
• Top with mozzarella and parmesan.
• Bake 10-15 minutes, or until top is golden and bubbly.

CHEESY BAKED TORTELLINI

Steps:

• In a medium to large oven proof baking dish add the olive oil, garlic, puree, water, and spices, bring to a boil then simmer (half covered) for approximately 15-20 or until thickened. Stirring occasionally.
• While sauce is cooking boil water, add salt and cook tortellini al dente. Drain
• Add the tortellini to the cooked sauce and gently combine. Top with grated Mozzarella and sprinkle with Parmesan cheese. Place under the broiler for approximately 2-3 minutes or until cheese melts and top is golden. Let sit 2-3 minutes and serve. Enjoy!