Ah, tortellini al forno. Just saying it makes my taste buds tingle with anticipation.
This dish is like a warm hug after a long day—comfort in a bowl, if you will. Picture this:
golden-baked tortellini nestled in a luscious, creamy sauce, each bite a little piece of heaven. It’s the kind of meal that turns a mundane Tuesday night into something special.
I remember the first time I made it; the aroma wafting through the kitchen was so enticing, even the cat seemed interested. And let’s be real, it’s hard to resist a dish that comes together so quickly yet tastes like it cooked all day.
This recipe is your new go-to for those nights when you want something easy but impressive—because, let’s face it, who doesn’t love a little culinary magic now and then?
Steps
- Cut the bacon into 2-3 inch pieces using kitchen shears to ensure even cooking. In a large skillet over low heat, cook the bacon slowly until it becomes crispy on both sides.
- While the bacon is cooking, prepare the tortellini in a separate pot according to the package instructions, then set it aside. Once the bacon is cooked, remove it from the skillet and leave about 2 tablespoons of bacon grease in the pan.
- With the skillet still on low heat, add minced garlic to the bacon grease and cook for about one minute. Increase the heat to medium and whisk in the flour gradually, stirring constantly until it thickens.
- Slowly add the half and half to the skillet while continuing to stir, bringing the mixture to a boil. Season with salt, pepper, and Italian seasoning, then reduce the heat and stir for another two minutes.
- Add the Parmesan, Asiago, and mozzarella cheeses to the skillet, stirring until the cheese is melted and the sauce is thickened. Toss in the spinach and the cooked tortellini, gently mixing them into the sauce.
- Cook until the spinach wilts, which should take about one minute, then turn off the heat. Crumble the cooled bacon into smaller pieces and sprinkle it over the tortellini before serving.
Ingredients
- 20 oz. refrigerated cheese-filled tortellini (such as Giovanni Rana brand)
- 6 slices of bacon, uncooked
- 2 teaspoons of minced garlic
- 2 tablespoons of all-purpose flour
- 1 pint (2 cups) of half and half (whole milk can be substituted)
- Salt and pepper, to taste
- ½ teaspoon of dried Italian seasoning
- ¼ cup of shredded Parmesan cheese
- ¼ cup of shredded Asiago cheese (or use additional Parmesan)
- ½ cup of shredded mozzarella cheese
- ¾ cup of finely shredded spinach (optional)
Nutritional Values
Calories: 2124kcal | Carbohydrates: 188g | Protein: 96g | Fat: 108g | Saturated Fat: 44g | Cholesterol: 340mg | Sodium: 2900mg | Potassium: 704mg | Fiber: 12g | Sugar: 8g | Vitamin A: 2840IU | Vitamin C: 8.4mg | Calcium: 1444mg | Iron: 11.6mg
FAQ
- What does “Al Forno” mean in Italian cooking?
- “Al Forno” translates to food that is baked in the oven. However, this Tortellini Al Forno recipe has evolved to be enjoyed without the need for baking, as baking can overcook the pasta beyond its ideal texture.
- Can I add other ingredients to Tortellini Al Forno?
- Certainly! You can enhance the dish by adding meats like ground sausage, chicken, shrimp, or steak. For veggies, consider incorporating mushrooms, asparagus, or diced tomatoes for added flavor.
- How should I store leftover Tortellini Al Forno?
- Leftovers should be kept in an airtight container and consumed within 3 days. They reheat well in the microwave. You can also freeze them for up to 3 months, though the consistency of the cream sauce may change slightly.
- What are some cheese options for this recipe?
- This recipe uses a blend of Parmesan, Asiago, and mozzarella cheeses. If preferred, you can substitute more Parmesan in place of Asiago.
- Can I substitute the half and half in the recipe?
- Yes, you can replace the half and half with whole milk if needed, though it may slightly alter the creaminess of the sauce.
Tips
- Use kitchen shears to cut the bacon into uniform pieces before cooking. This ensures even cooking and coverage in the pan.
- Cook bacon on low heat to achieve a perfect crisp without burning. This “low and slow” method is best for rendering fat and crisping the bacon evenly.
- To prevent the tortellini from becoming overcooked, follow the package instructions closely and set it aside once done. This helps maintain the ideal texture when mixed with the sauce.
- Incorporate the cheese gradually into the sauce while stirring continuously. This ensures a smooth and creamy consistency without clumps.
Equipment
- Cast Iron Skillet – Although not strictly necessary, the recipe states a preference for cooking bacon in a cast iron skillet for optimal results.
- Kitchen Shears – Useful for cutting bacon into pieces as described in the recipe.
- Large Pot – Essential for cooking tortellini according to package instructions. While many homes might have a large pot, those who don’t cook pasta frequently might need to purchase one.
- Whisk – Required for gradually whisking in the flour and half and half into the sauce.
