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This creamy bacon tortellini bake brings together plump cheese tortellini, crisp bacon, and tender broccoli all coated in a cheesy sauce for the ultimate comfort food. It is a weeknight dinner that looks fancy but comes together with simple ingredients you probably already have in your fridge. Every time I serve this for a cozy family meal, there are no leftovers.
I made this for a friend’s potluck last winter and everyone asked for the recipe. It is so comforting and easy to customize for whatever you have on hand.
Ingredients
- Refrigerated cheese tortellini: I use the 20 ounce family pack for plenty of hearty pasta make sure the tortellini are plump and not dried out
- Fresh broccoli florets: The small florets cook quickly and bring a bit of color and nutrition look for bright green heads without yellowing
- Bacon: I prefer thick cut bacon for extra flavor cut into one inch pieces so each bite gets some smoky crunch
- Garlic cloves: Fresh garlic adds depth and a little sharpness to the sauce choose firm cloves without any green shoots
- All purpose flour: This thickens the sauce and holds everything together use fresh flour for the best results
- Italian seasoning: A blend of herbs adds flavor and ties the sauce together check the label for a quality blend with basil and oregano
- Salt: A bit of salt brings out the flavor in the cheese and balances the bacon
- Coarsely ground pepper: Fresh ground pepper wakes up the sauce with a gentle bite
- Milk: Any milk works here whole milk makes the sauce richer look for milk that is fresh and cold
- Part skim mozzarella cheese: The melty factor in every bite shred it yourself for the gooeyest texture
- Grated Parmesan cheese: Adds salty nutty flavor use real Parmesan for the best results and avoid pre shredded if you can
Instructions
- Prepare the Tortellini and Broccoli:
- Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to the time on the package usually about two to three minutes. For the last two minutes drop in the broccoli florets so they cook just until bright green. Drain everything well in a colander and set aside. Shake gently to remove water and prevent sogginess.
- Cook the Bacon and Start the Sauce:
- Place the bacon pieces in a large skillet and cook over medium heat until golden and crisp. Scoop the bacon out with a slotted spoon and put it on a plate lined with paper towels so it stays crunchy. Carefully pour off all but one tablespoon of bacon fat from the skillet.
- Make the Cheese Sauce:
- Reduce the heat to medium low. Add the minced garlic and let it cook in the bacon fat for about thirty seconds just until fragrant not browned. Sprinkle in the flour Italian seasoning salt and pepper. Whisk the mixture for another thirty seconds so the flour cooks and there are no lumps. Begin to slowly add the milk a splash at a time whisking constantly. Once all the milk is in bring the sauce to a gentle boil and keep stirring for about three to five minutes until it thickens enough to coat your spoon. Turn off the heat and stir in half of the mozzarella and half of the Parmesan until smooth.
- Combine Everything and Bake:
- Fold the drained tortellini broccoli and cooked bacon into the cheese sauce. Stir gently until the pasta and vegetables are coated and evenly mixed. Pour the mixture into a large greased casserole dish. Sprinkle the rest of the mozzarella and Parmesan over the top so the bake gets a golden bubbling lid. Bake at three hundred fifty degrees Fahrenheit for about fifteen minutes until the sauce is bubbling and the cheese on top melts.
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Broccoli is always a highlight for me in this dish. It soaks up the creamy sauce and feels extra special tucked in with the pasta. My son claims he never liked broccoli before this recipe but now gets seconds every time.
Storage Tips
This bake keeps well covered in the fridge for up to three days. To reheat bake covered at three hundred fifty degrees Fahrenheit for about twenty minutes or use the microwave for individual portions. If freezing do not bake first. Assemble all the components in a freezer safe dish add the cheese topping and freeze. Thaw overnight before baking as usual.
Ingredient Substitutions
If you do not have bacon diced ham or pancetta can also give a smoky salty bite. Spinach greens work just as well as broccoli. For the cheese use a combo of provolone and mozzarella or toss in some sharp cheddar for bite. Gluten free flour and your favorite non dairy milk will make the sauce friendly for more eaters.
Serving Suggestions
This dish needs little else besides a crisp green salad or some garlic bread to mop up the creamy sauce. For entertaining I sometimes serve it with a big platter of roasted vegetables and a glass of chilled white wine.
Cultural and Seasonal Context
Tortellini bakes are Italian American comfort food at its best full of simple flavors and joy. In cooler months I swap broccoli for roasted root vegetables like butternut squash for something heartier. Around the holidays this dish makes a cozy addition to any buffet as it stays creamy and warm for longer.
Seasonal Adaptations
Use roasted asparagus in spring for freshness Stir in spinach or kale for extra greens in winter Swap bacon for grilled chicken when grilling season arrives
Success Stories
Every time I bring this to a potluck someone asks if I can share the recipe. My neighbor once said it convinced her picky eater to try broccoli for the first time and now it is in her regular dinner rotation.
Freezer Meal Conversion
Assemble the entire dish up till the baking step. Cover tightly with foil and freeze for up to two months. When ready to serve thaw overnight and bake as directed until bubbly and hot.
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This tortellini bake is a guaranteed hit for any family dinner or potluck. Customize it with whatever you have on hand and enjoy bite after cozy bite.
Frequently Asked Questions
- → How can I make the bacon extra crispy?
Cook the bacon over medium heat until well browned and crispy. Drain on paper towels before adding to the dish.
- → Can frozen tortellini be used instead of fresh?
Yes. Simply adjust the boiling time according to package instructions before combining with the sauce.
- → Can another vegetable replace broccoli?
Yes, try cauliflower or peas for variety while maintaining a similar texture and taste profile.
- → What is the best cheese substitute for mozzarella?
Try provolone or mild cheddar for a gooey texture and mild flavor that complement the other ingredients.
- → Is it possible to make this dish ahead?
Prepare up to the point of baking, refrigerate, and then bake just before serving for best results.