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
Can you freeze Bacon Tortellini Bake?
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°.
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
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1Preheat oven to 350°. Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain.
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2Meanwhile, 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.
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3Reduce 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.
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4Stir 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.
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