Meat Lover's Tortellini Skillet

This Meat Lover's Tortellini Skillet hits that sweet spot between comfort food and weeknight speed. If you crave layers of cheesy pasta and bold, savory meats, this will deliver big flavor with little fuss. It has quickly become my go-to anytime we need something hearty and crowd-pleasing in a hurry.

My teenage son always asks for seconds and says it tastes just like his favorite pizza in pasta form. After busy days, I love how it gathers everyone around the table with just enough leftovers for lunch tomorrow.

Ingredients

• Thick cut bacon: Adds smoky depth and a satisfying crunch. Choose slices with visible marbling for the richest flavor
• Andouille sausage or ground Italian sausage: Both deliver bold spice and richness. Pick quality sausage from the butcher or deli case if you can
• Pizza pepperoni: Brings classic pizzeria flavor and extra savory notes. Select a brand with a nice edge of spice
• Marinara sauce: The base of the skillet. Use a robust store-bought sauce or homemade for best results
• Fresh cheese filled tortellini: Cook quickly and soak up sauce. Look for plump pasta in the refrigerated section
• Mozzarella cheese: Finishes the dish with melty goodness. Shred your own from a block for the best melt
• Water: Loosens the sauce so the tortellini can cook evenly. Just enough for perfect tenderness

Step-by-Step Instructions

Cook the Bacon:

Place the thick cut bacon strips in your oven safe skillet and cook over medium heat until thoroughly crispy. Turn bacon as needed to brown evenly. Remove bacon once done and set aside on paper towels to absorb excess grease. Leave two tablespoons of bacon fat in the pan for extra flavor development

Brown the Sausage:

If using andouille sausage, dice it into small pieces and sauté in the bacon grease for four to five minutes until the edges start browning. If using ground Italian sausage, break it up as it cooks and sauté until no pink remains for rich meaty base flavor

Simmer Pasta and Sauce:

Pour in the marinara sauce and water. Stir well to combine the browned meats with the sauce. Gently fold in fresh cheese filled tortellini, making sure each piece is coated and submerged. Increase heat to bring the pan to a low boil, then reduce to low, cover and simmer for seven to ten minutes until pasta is perfectly tender and sauce has thickened

Add Cheese and Pepperoni:

Sprinkle a generous handful of shredded mozzarella cheese evenly on top of the tortellini. Arrange pizza pepperoni slices in a single layer, pressing them lightly into the melted cheese. Crumble the reserved cooked bacon and scatter over everything for maximum flavor impact. Cover with the lid and let sit three to five minutes so the cheese melts into gooey deliciousness. For a bubbly golden finish, place under the broiler for a couple minutes watching closely so the cheese does not burn

Serve Immediately:

Spoon generous portions onto plates, ensuring each serving has plenty of bacon, pepperoni, and sausage in every bite. Enjoy piping hot straight from the skillet

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I always look forward to adding extra crispy bacon on top because it disappears first in my house. Every time I make this, the kitchen fills with incredible aromas that remind me of family pizza nights.

Storage Tips

Let the skillet cool fully, then transfer leftovers to an airtight container. Refrigerate for up to four days. Reheat gently in the microwave or covered in a low oven with a splash of water to revive the sauce and keep pasta tender. This dish does not freeze as well because of the cheese filling, but it still tastes great for a couple of days after making

Ingredient Substitutions

Swap andouille for another smoked sausage if you prefer a milder flavor, or go all in with spicy Italian sausage for extra oomph. Feel free to use frozen cheese tortellini in place of fresh—just allow a few extra minutes for cooking. If you have fresh basil or a sprinkle of parmesan, they add a nice finishing touch

Serving Suggestions

Pair this skillet with a crisp, simple salad and a loaf of garlic bread for a feel-good complete meal. I like to pass a bottle of chili oil or red pepper flakes at the table for anyone who wants extra heat. This is also an ideal dish for potlucks because it holds well and serves a crowd

Cultural Context

This dish transforms beloved pizza night ingredients into something new but familiar. Sausage and pepperoni are Italian American staples, while the cheese tortellini bridges the world of pasta and pizza in a single skillet. It is fun to see how these classic elements can come together for something greater than the sum of their parts

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A skillet of goodness made to bring everyone to the table—dig in and enjoy!

Frequently Asked Questions

→ Can I use a different type of sausage?

Yes, substitute the andouille or Italian sausage with your preferred sausage. Try turkey, chicken, or a plant-based option if desired.

→ Do I need fresh tortellini or will dry work?

Fresh tortellini cooks fastest and yields the best texture, but you can use dried or frozen tortellini—adjust cook time as needed.

→ Is it possible to make this without bacon?

Absolutely. Omit bacon or replace with turkey bacon or another favorite for a different flavor profile.

→ Can this be prepared ahead of time?

This dish is best served fresh, but you can pre-cook the meats and assemble everything for quicker weeknight preparation.

→ What sides pair well with this dish?

Serve with a crisp green salad, garlic bread, or steamed vegetables for a well-rounded meal.

→ How can I make this spicier?

Add crushed red pepper flakes to the sauce or use a spicy sausage to give the dish extra heat.