TOMATO AND BACON TORTELLINI
Seasoned tomatoes, peas and bacon combined with cheese tortellini in a creamy sauce
Provided by ReadySetEat
Categories Pasta, Main Dish, Pasta
Time 25m
Yield 5
Number Of Ingredients 9
Steps:
- Cook bacon in large saucepan or Dutch oven over medium-low heat until crisp. Remove bacon from pan, drain and discard all but 1 tablespoon drippings. Add garlic to drippings; cook 30 seconds or until fragrant.
- Add undrained tomatoes, tomato sauce and water; stir. Bring to a boil over high heat; stir in tortellini. Return to a boil; cover and simmer over medium-low heat 6 minutes or until tortellini is tender, stirring gently after 3 minutes.
- Add cream cheese; stir until completely melted. Stir in bacon and peas. Return to a boil; simmer 2 minutes. Sprinkle liberally with pepper, if desired.
Nutrition Facts : @id https, Calories 399 calories
TORTELLINI CARBONARA
I've made this bacon, cream and Parmesan cheese pasta sauce for so many years and have always called it a carbonara. Low-and-behold, I recently found out it's actually more like an Alfredo sauce. In either case, it's absolutely heavenly and a great option for company! -Cathy Croyle, Davidsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings., In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately.
Nutrition Facts : Calories 527 calories, Fat 36g fat (20g saturated fat), Cholesterol 121mg cholesterol, Sodium 728mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
BACON AND TOMATO PASTA
Steps:
- In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
- In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
- Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.
HUNT'S® TOMATO AND BACON TORTELLINI
Seasoned tomatoes, peas and bacon combined with cheese tortellini in a creamy sauce. While any bacon will work in this recipe, smoky thick-sliced bacon produces the best results. To substitute ham for the bacon, cook garlic in 1 tablespoon olive oil and add 1 cup diced ham with the tomatoes, tomato sauce and water. Recipe may be prepared with refrigerated tortellini in place of frozen. Use a 20-oz package and increase water to 1-1/4 cups.
Provided by Hunts
Categories Vegetable
Time 25m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in large saucepan or Dutch oven over medium-low heat until crisp. Remove bacon from pan, drain and discard all but 1 tablespoon drippings. Add garlic to drippings; cook 30 seconds or until fragrant.
- Add undrained tomatoes, tomato sauce and water; stir. Bring to a boil over high heat; stir in tortellini. Return to a boil; cover and simmer over medium-low heat 6 minutes or until tortellini is tender, stirring gently after 3 minutes.
- Add cream cheese; stir until completely melted. Stir in bacon and peas. Return to a boil; simmer 2 minutes. Sprinkle liberally with pepper, if desired.
TORTELLINI WITH RICOTTA, SPINACH & BACON
This crunchy and creamy pasta is special enough for summer entertaining
Provided by Jane Hornby
Categories Dinner, Lunch, Pasta
Time 15m
Number Of Ingredients 8
Steps:
- Heat the grill. Boil the pasta according to pack instructions, then tip into a colander and cool under gently running water. Meanwhile, grill the bacon on a baking tray until golden and crisp at the edges. When almost ready, tip the walnuts onto the tray to toast a little. Snip the bacon into strips.
- Mix the lemon zest and juice, Parmesan and oil in a large bowl. Season with pepper, then tip in the spinach, tortellini, bacon and walnuts. Toss well, add the ricotta in small blobs, then gently toss. Season to taste, then serve with a drizzle more oil and more Parmesan, if you like.
Nutrition Facts : Calories 285 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.13 milligram of sodium
HUNTS® TOMATO AND BACON TORTELLINI
Seasoned tomatoes, peas and bacon combined with cheese tortellini in a creamy sauce.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 25m
Yield 5
Number Of Ingredients 9
Steps:
- Cook bacon in large saucepan or Dutch oven over medium-low heat until crisp. Remove bacon from pan, drain and discard all but 1 tablespoon drippings. Add garlic to drippings; cook 30 seconds or until fragrant.
- Add undrained tomatoes, tomato sauce and water; stir. Bring to a boil over high heat; stir in tortellini. Return to a boil; cover and simmer over medium-low heat 6 minutes or until tortellini is tender, stirring gently after 3 minutes.
- Add cream cheese; stir until completely melted. Stir in bacon and peas. Return to a boil; simmer 2 minutes. Sprinkle liberally with pepper, if desired.
Nutrition Facts : Calories 478.7 calories, Carbohydrate 54.1 g, Cholesterol 76.9 mg, Fat 20.7 g, Fiber 5 g, Protein 20.8 g, SaturatedFat 10.6 g, Sodium 1318.8 mg, Sugar 7.3 g
BACON TORTELLINI BAKE
I stirred up this easy tortellini bake 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
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
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°.
Nutrition Facts : Calories 522 calories, Fat 23g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 1084mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.
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