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Bacon Tortellini Bake with Broccoli

A delightful pasta bake featuring cheesy tortellini, crispy bacon, and vibrant broccoli, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 20 oz chilled cheese tortellini
  • 2 cups broccoli florets, cut small
  • 6 slices bacon, cut into bite-size pieces
  • 2 cloves garlic, chopped
  • 1 tablespoon regular flour
  • 1 teaspoon Italian herb mix
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper, coarse
  • 2 cups milk
  • 3/4 cup shredded part-skim mozzarella, split
  • 3/4 cup grated Parmesan, split

Method
 

Preparation
  1. Set your oven to 350°F and let it heat up.
  2. Start by boiling the tortellini; after a few minutes, toss in the broccoli pieces for just 2 minutes before draining everything together.
  3. Fry up the bacon chunks over medium heat in a big pan until they're crunchy. Scoop them onto a plate with paper towels, leaving just a spoonful of bacon grease in your pan.
  4. Turn the heat to medium-low. Toss in the chopped garlic and stir for half a minute.
  5. Mix in the flour, herbs, salt, and pepper, whisking until smooth.
  6. Slowly pour in the milk while whisking. Let it cook and bubble, stirring frequently for 3 to 5 minutes until the sauce thickens.
  7. Remove the pan from the heat and stir in 1/2 cup of the mozzarella and 1/2 cup of Parmesan until melted.
  8. Combine the drained tortellini, broccoli, and bacon with the sauce.
  9. Transfer everything to a baking dish and sprinkle the remaining mozzarella and Parmesan on top.
  10. Bake for about 15 minutes, uncovered, until the cheese is gooey and bubbly.

Notes

Allow the dish to cool for a few minutes before serving. It pairs well with a side salad or garlic bread. Leftovers can be stored in an airtight container for 3 to 4 days.