Bacon Tortellini Bake Broccoli (Print Version)
Cheesy tortellini, crisp bacon, and broccoli in a creamy sauce make a crowd-pleasing baked dinner.
# Ingredients:
→ Main
01 -
1 package (20 ounces) refrigerated cheese tortellini
02 -
2 cups fresh broccoli florets, small pieces
→ Protein
03 -
6 strips bacon, cut into 1-inch pieces
→ Sauce
04 -
2 cloves garlic, minced
05 -
1 tablespoon all-purpose flour
06 -
1 teaspoon Italian seasoning
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon coarsely ground black pepper
09 -
2 cups milk
→ Cheese
10 -
3/4 cup shredded part-skim mozzarella cheese, divided
11 -
3/4 cup grated Parmesan cheese, divided
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
Boil tortellini according to package instructions, adding broccoli florets during the last 2 minutes of cooking. Drain and set aside.
03 -
In a large skillet over medium heat, cook bacon pieces until crisp. Remove bacon to a plate lined with paper towels to drain. Drain all but 1 tablespoon of bacon fat from skillet.
04 -
Reduce heat to medium low. Add minced garlic to skillet and sauté until fragrant, about 30 seconds. Stir in flour, Italian seasoning, salt, and pepper. Whisk continuously until mixture is smooth. Gradually add milk while whisking. Bring mixture to a boil, stirring constantly. Allow to simmer for 3–5 minutes, or until sauce slightly thickens. Remove from heat; stir in 1/2 cup mozzarella and 1/2 cup Parmesan until melted and incorporated.
05 -
Add drained tortellini, broccoli, and bacon to the sauce. Mix until evenly coated. Transfer mixture to a large casserole dish. Sprinkle with remaining 1/4 cup mozzarella and 1/4 cup Parmesan. Bake uncovered for 15 minutes or until cheese is melted and mixture is bubbly.
# Notes:
01 -
For best results, use freshly grated Parmesan and part-skim mozzarella for optimal melting and flavor.