Check out what my friends at Martha Stewart had to say about this Baked Tortellini Bacon casserole:
This first time I tried this I used tortellini that was dehydrated in a bag. I have never worked with tortellini so I just dumped them in without cooking them first. Epic fail! Pasta was chewy and had dehydrated cubes of what I think was cheese in the center. We ate out that night! So tortellini take 2… I bought fresh tortellini this time and once again, did not cook prior to dumping them in the sauce. These turned out GREAT! Tasty triumph…kid approved…mom fist pumps the air good!
I agree it’s a winner with the kids and the big kid, that’s the hubby. I used the tortellini from the refrigerator aisle and there’s a variety of flavors, even mushroom filled if you think your family will go for that! I am definitely making this again and guarantee everyone will love it!
Ingredients
4 slices bacon, sliced crosswise into 1/2-inch pieces
1 small white onion, diced medium
1 garlic clove, minced
Morton Coarse salt and ground pepper
1 tablespoon Gold Medal all-purpose flour
2 cups TruMoo whole milk
2 packages (8.8 ounces each) Bertolli cheese tortellini
1/2 cup grated Kraft Parmesan (1 ounce)
Instructions
Heat broiler, with rack in top position. In a medium saucepan, cook bacon over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper towel to drain. Add onion and garlic to pan and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add flour and cook, stirring, 30 seconds.
Slowly add milk, whisking constantly. Add tortellini and bring to a boil over medium-high, stirring occasionally. Reduce to a simmer; cook, stirring often, until liquid has thickened, about 4 minutes. Remove from heat; stir in bacon and 1/4 cup Parmesan. Transfer to a 2-quart broilerproof baking dish and top with another 1/4 cup Parmesan. Broil until top is golden brown, 3 to 5 minutes.
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Quick Tip: Let the casserole dish rest under the broiler for the last few minutes to make it nice and bubbly, brown.
Thank you to Martha Stewart for this awesome recipe!
