A decadent embrace of classic Italian comfort and smoky, savory indulgence, this dish is something that I crave the moment the weekend begins. A perfect combo of tender, cheese-stuffed pasta, a velvet-thick cream sauce, crispy bits of salty bacon, and the bright, sharp bite of fresh scallions, it is the kind of meal that turns a simple kitchen into a cozy bistro.
Jump to RecipeTortellini al Forno Recipe Ingredients
- 9 oz cheese tortellini (fresh or frozen)
- 6 tbsp unsalted butter
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 oz bacon, cooked until crispy and crumbled
- 1 tbsp scallions, thinly sliced
How To Make Tortellini al Forno Recipe
- Boil the tortellini: Bring a large pot of heavily salted water to a boil. Add the cheese tortellini and cook according to the package instructions (usually just a few minutes if fresh). Drain the pasta thoroughly and set it aside.
- Make the sauce: In a medium skillet or saucepan, melt the butter over medium-low heat. Pour in the heavy cream and let it reach a gentle simmer. Whisk in the Parmesan cheese slowly, stirring constantly until the sauce is completely smooth and slightly thickened.
- Assemble the plates: Divide the cooked tortellini into serving bowls or one large family-style dish. Pour the rich Parmesan cream sauce over the pasta—be generous here, you want every pocket of the tortellini to be coated.
- Top it off: Sprinkle the crumbled crispy bacon and sliced scallions over the top. The heat from the sauce will slightly soften the scallions, releasing their aroma. Serve immediately while warm and creamy.
Recipe Tips
- Don’t overcook the pasta: Since tortellini is often sold fresh, it cooks very quickly. Pull it out the second it floats to the surface to ensure it maintains a nice “al dente” bite.
- The “Slow Whisk”: To prevent the cheese from clumping or the sauce from separating, keep the heat low and add the Parmesan in small handfuls, whisking each one in fully before adding the next.
- Bacon prep: For the best texture contrast, cook your bacon until it is very crispy. This provides a necessary “crunch” against the soft pasta and silky sauce.
- Pasta water trick: If your sauce becomes too thick before you are ready to serve, add a tablespoon of the starchy pasta water to the pan to loosen it back up.
What To Serve With Tortellini al Forno
This rich and buttery dish pairs well with elements that offer a bit of acidity or crunch.
- A crisp arugula salad with a lemon-shallot vinaigrette
- Roasted balsamic glazed carrots
- Warm garlic herb focaccia to soak up the extra sauce
- A glass of chilled Soave or Pinot Grigio
How To Store Tortellini al Forno
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Cream sauces can “break” (become oily) in the microwave. Reheat on the stovetop over low heat with a splash of milk or extra cream, stirring gently to re-emulsify the sauce.
- Freeze: It is not recommended to freeze this dish once assembled, as the cream sauce will likely separate upon thawing.
Tortellini al Forno Nutrition Facts
- Calories: ~580 kcal
- Carbohydrates: 38g
- Protein: 18g
- Fat: 42g
- Fiber: 2g
- Sugar: 2g
Nutrition information is estimated and may vary based on the specific brand of tortellini used.
FAQs
Yes, you can use the shelf-stable dried version, but keep in mind the boiling time will be significantly longer (usually 10–12 minutes). The flavor will be slightly less delicate, but it still works perfectly with the sauce.
If you want to swap out the bacon, pancetta or prosciutto are excellent alternatives. For a vegetarian version, try sun-dried tomatoes or sautéed mushrooms to keep that savory “umami” hit.
It is a very rich and indulgent meal due to the butter and heavy cream. If you want to lighten it up slightly, you can swap the heavy cream for half-and-half, though the sauce will be thinner.
Tortellini al Forno Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy2
servings5
minutes10
minutes580
kcalA quick and indulgent pasta dish featuring cheese-filled tortellini bathed in a rich Parmesan cream sauce and topped with crispy bacon.
Ingredients
9 oz cheese tortellini
6 tbsp butter
½ cup heavy cream
½ cup grated Parmesan
1 oz bacon, crumbled
1 tbsp sliced scallions
Directions
- Boil the tortellini in salted water until al dente, then drain.
- Melt butter and cream together in a skillet over medium-low heat.
- Whisk in the Parmesan cheese until the sauce is silky and smooth.
- Combine the pasta and sauce in a bowl, tossing to coat.
- Garnish with the crispy bacon and fresh scallions.
- Serve immediately while hot.
Notes
- Use high-quality butter (like European-style) for a noticeably richer flavor in the sauce.
- If you enjoy a bit of heat, a pinch of red pepper flakes is a great addition to the cream.
- Ensure the bacon is drained on paper towels before crumbling to keep the dish from becoming overly greasy.
