Bacon Tortellini Broccoli (Print Version)
# Ingredients:
→ Main
01 -
Broccoli florets chopped small, about 2 cups
02 -
20 oz package of cold cheese tortellini
→ Protein
03 -
6 slices of bacon, cut into small bits
→ Sauce
04 -
1 teaspoon mix of Italian herbs
05 -
A couple of garlic cloves, minced up
06 -
1 tablespoon plain flour
07 -
A pinch of kosher salt, about 1/2 teaspoon
08 -
Coarse black pepper, 1/2 teaspoon
09 -
2 cups of milk
→ Cheese
10 -
3/4 cup grated Parmesan, divided
11 -
3/4 cup shredded part-skim mozzarella, set apart
# Instructions:
01 -
Switch your oven to 350°F and let it heat fully.
02 -
Cook the tortellini in boiling water. Add broccoli to the pot a couple minutes before the tortellini's done, then drain it all together.
03 -
In a large pan over medium heat, fry the bacon pieces until they're crispy. Move them to a paper towel-lined plate. Save a spoonful of bacon grease in the pan; throw out the rest.
04 -
Keep the heat low-medium and toss in garlic, stirring for 30 seconds until fragrant. Add flour, seasoning, salt, and pepper. Stir until smooth, then slowly pour in milk. Stir while it simmers until thicker, about 3-5 minutes. Remove from heat and mix in 1/2 cup mozzarella and 1/2 cup Parmesan, letting them melt into the sauce.
05 -
Stir the tortellini, broccoli, and cooked bacon into the sauce. Pour it all into a baking dish. Sprinkle the leftover mozzarella and Parmesan over the top. Bake uncovered for 15 minutes until the cheese is all gooey and bubbly.
# Notes:
01 -
For an extra melty texture, shred your mozzarella and grate your Parmesan instead of using pre-packaged cheese.