Tortellini al Forno – Easy Olive Garden Copycat

This Olive Garden Tortellini al Forno is a creamy cheese tortellini dish with rich parmesan sauce, crispy bacon, and scallions on top. It’s quick (like 20 minutes quick) and feels fancy enough for dinner but easy enough for a random Tuesday.

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Quick Summary

• Prep time: 5 mins
• Cook time: 15 mins
• Flavor: Cheesy, creamy, salty-crispy from bacon
• Great for: Light dinners, lazy nights, last-minute guests

Why I Like This Recipe

This one’s kind of a no-brainer. Boil pasta, make a 3-ingredient sauce, throw some bacon on it. Done. It’s creamy and comforting, and it doesn’t try too hard — which is exactly what I needed the night I made this after work with zero energy and a single scallion left in the fridge. Still slapped.

Ingredients

• 9 oz cheese tortellini
• 6 tbsp butter
• ½ cup heavy cream
• ½ cup grated Parmesan
• 1 oz bacon
• 1 tbsp sliced scallions

How To Make Tortellini al Forno

1. Boil the tortellini: Just follow the package. Salt your water. Drain and set aside.
2. Make the sauce: Melt butter in a pan, add cream, let it bubble. Whisk in parmesan ‘til smooth.
3. Assemble the plates: Tortellini goes in the bowl. Pour that sauce over. No skimping.
4. Top it off: Crumble crispy bacon, sprinkle scallions. Serve it warm.

Tips for Success

• Don’t walk away from the sauce — it comes together fast.
• Use freshly grated Parmesan — smoother, better flavor.
• Only cook tortellini until just tender. Mushy pasta ruins the vibe.
• Bacon should be crispy, not chewy. Let it cool before crumbling.
• Serve immediately — sauce thickens as it sits.

Storage and Reheating

• Fridge: Let it cool, toss in a sealed container. Good for 2–3 days.
• Reheat: Low heat in a pan with a splash of milk or cream. Stir gently. Microwave works too, but stir halfway through.

Frequently Asked Questions

• Can I use frozen tortellini?
  Totally. Just boil it per the bag — same deal.
• Can I skip the bacon?
  Sure. It’ll still taste good, just less salty/crispy.
• What’s the best pasta sub if I don’t have tortellini?
  Ravioli works. Even gnocchi. Anything with cheese inside, really.
• Can I add veggies?
  Yeah. Peas or chopped spinach would be good here.
• Is this actually filling?
  Surprisingly, yes. It’s small but rich. Add a salad if you want to bulk it up.

Common Mistakes and How to Dodge Them

• Overcooking the tortellini: It only needs a few minutes. Go al dente. You don’t want it falling apart when you toss it in sauce.
• Not stirring the sauce enough: Cream and cheese need love. Don’t just dump and walk away or it’ll separate.
• Using cold bacon straight from the pan: Let it cool before crumbling so it stays crispy and doesn’t turn soggy.
• Using pre-shredded parmesan: It doesn’t melt as smooth and can turn your sauce grainy.
• Waiting too long to serve: Eat it right away — the sauce thickens and loses its silky feel fast.

Nutrition Facts (Per Serving)

• Calories: 535 kcal
• Total Fat: 39g
• Saturated Fat: 22g
• Cholesterol: 125mg
• Sodium: 676mg
• Potassium: 51mg
• Total Carbohydrate: 29g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 16g

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