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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
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    6 servings

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

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Reviews

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Average Rating:
  • Anita
    Nov 2, 2020

    I used Italian pancetta instead of regular bacon and it was very good.

  • preachermom
    Jun 2, 2018

    This is a very tasty recipe and reasonably quick.

  • Angel182009
    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.

  • Beckiboo
    Feb 24, 2015

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

  • dschultz01
    Feb 22, 2015

    Tasted very good. Will make this one again.

  • pajamaangel
    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.