Bring Home The Bacon Tortelloni
with Creamy Tomato Sauce
- Wheat
- Eggs
- Milk
Are you ready to bring home the bacon? Excellent, we knew you’d be game. Are you prepared to crisp up that smoky, porky goodness and toss it with tender cheese-stuffed tortelloni in a quick, easy, creamy tomato sauce? You’re such a great sport! Prepare to knock out these easy, cheesy pasta bowls in a speedy 15 minutes—we’re not bacon…er, fakin’ it!
Ingredients
4 ounce
Bacon
1 unit
Tortelloni
(Contains: Wheat, Eggs, Milk)
2 unit
Marinara Cup
1 unit
Garlic Powder
1 unit
Cream Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Milk
(Contains: Milk)
Sugar
Chili Flakes
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil. Add bacon to a large dry pan in a single layer; heat over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Wipe out pan. Once bacon is cool enough to handle, roughly chop into bite-size pieces.
Once water is boiling, add tortelloni to pot. Cook, stirring occasionally, until al dente, 3-4 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
Meanwhile, in a large bowl, whisk together marinara sauce, garlic powder, 2 TBSP milk, ¼ tsp sugar, and ¼ tsp salt (4 TBSP milk, ½ tsp sugar, and ½ tsp salt for 4 servings). (Add a pinch of chili flakes from your pantry if you like things spicy!)
Heat a drizzle of oil in pan used for bacon over medium-high heat. Add marinara mixture to pan and cook until simmering and warmed through, 1-2 minutes. Remove from heat and stir in drained tortelloni, cream cheese, half the bacon, and 2 TBSP butter (4 TBSP for 4 servings). Add splashes of reserved pasta cooking water as needed until tortelloni are coated in a creamy sauce.
Divide tortelloni between bowls and top with remaining bacon.
Bacon is fully cooked when internal temperature reaches 145°.
