Creamy Rosé Bacon Tortellini
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Creamy Rosé Bacon Tortellini

Creamy Rosé Bacon Tortellini

with Roasted Red Pepper Pesto

This one is just like your favourite restaurant's cheesy tortellini! The creamy rosé sauce coats every piece of pillowy pasta and the gooey mozzarella cheese makes for an unforgettable takeout fake-out.

Tags:
Quick
Allergens:
Egg
Milk
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

56 mL

Cream

(Contains Milk)

1 unit(s)

Sweet Bell Pepper

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

7 g

Chives

2 unit(s)

Garlic, cloves

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

¼ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

100 g

Bacon Strips

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

¼ tsp

Salt*

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Nutrition Values

Calories1230 kcal
Fat70 g
Saturated Fat33 g
Carbohydrate110 g
Sugar16 g
Dietary Fiber11 g
Protein47 g
Cholesterol195 mg
Sodium2460 mg
Trans Fat2 g
Potassium1400 mg
Calcium700 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Measuring Cups
Large Oven-Proof Pan
Strainer
8x8" Baking Dish

Instructions

Prep and cook bacon
1
  • Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Meanwhile, core then cut pepper into 1/4-inch slices.
  • Peel, then mince or grate garlic.
  • Thinly slice chives.
  • Cut bacon strips crosswise into 1/2-inch pieces. Heat a large oven-proof pan over medium. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve fat in pan.
Start sauce
2
  • Heat the same pan used to cook the bacon over medium-high heat.
  • When hot, add 2 tbsp (4 tbsp) butter, then the peppers. Cook, stirring occasionally, until tender crisp, 3-4 min.
  • Season with salt and pepper.
Cook tortellini
3
  • Meanwhile, add tortellini to the boiling water.
  • Cook, stirring occasionally, until tender, 2-3 min.
  • Reserve 1/3 cup (2/3 cup) pasta water, then drain.
Finish sauce
4
  • Sprinkle Cream Sauce Blend over peppers. Cook, stirring constantly, until peppers are coated, 30 sec.
  • Add crushed tomatoes, garlic, roasted pepper pesto, cream and half the chives. Cook, stirring often, until sauce thickens slightly, 2-3 min.
  • Remove from heat.
  • Season with salt and pepper.
Bake tortellini
5
  • Add tortellini and reserved pasta water to the pan with sauce.
  • Season with salt and pepper, then gently toss to combine. (NOTE: If you do not have an oven-proof pan, transfer mixture to a lightly-oiled, 8x8-inch [9x13-inch] baking dish.)
  • Sprinkle mozzarella and Parmesan cheese over tortellini.
  • Bake in the middle of the oven until cheese is golden-brown, 5-6 min.
Finish and serve
6
  • Allow tortellini to cool for 2-3 min before serving.
  • Divide tortellini between plates.
  • Crumble bacon and sprinkle remaining chives over top.
7

If you've opted to add bacon, cut strips crosswise into 1/2-inch pieces. Heat a large oven-proof pan over medium. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Reserve bacon fat in the pan. Use the pan with reserved bacon fat to cook veggies in step 2. Do not add oil.

8

Crumble bacon over plated tortellini.