Tasty Bacon Tortellini Bake Broccoli

You’ll get a cozy combo of fluffy cheese tortellini, crunchy bacon, and soft bites of broccoli all swimming in a melty cheese sauce. It’s the sort of dinner that feels fancy but actually uses stuff you probably grabbed without thinking at the grocery store. I make it for chill weeknights, and honestly, there’s never leftovers at our house.

The last time I brought this to a winter potluck my friend hosted, it disappeared fast. Everybody wanted to know how to make it. Super adaptable so you can swap in whatever you need to use up.

Creamy Ingredients

• Cheese tortellini from the fridge: Go for the big 20 ounce pack so you’re not short on pasta, and be sure they’re puffy, not all shriveled
• Chopped fresh broccoli: Small florets let them cook speedy and add brightness, grab bunches that look fresh and green
• Thick sliced bacon: Chopped into nice chunks so you get that smoky taste in every bite, thick cut works best for oomph
• Garlic cloves: Freshly chopped garlic makes a difference, look for firm ones without green insides
• All-purpose flour: Thickens up the sauce nicely, make sure it’s not stale for best flavor
• Italian herb blend: Dried herbs that wake up your sauce, make sure there's plenty of oregano and basil
• Salt: Salt makes the cheese and bacon flavor pop, don’t skip it
• Cracked black pepper: Fresh ground gives a little kick to the sauce
• Milk: Any kind from the fridge works, if you want it richer use whole milk, just make sure it’s cold and fresh
• Low-moisture mozzarella (part-skim): A handful makes it taste super cheesy, shredding it from a block is extra gooey
• Fresh grated parmesan: That salty nutty touch, try to use a wedge and grate yourself instead of buying the pre-grated stuff

Effortless Instructions

Bake Everything Together:

Pour your broccoli, tortellini, and cooked bacon into the cheesy sauce once mixed. Stir so everything’s coated and even, then scoop into a greased casserole dish. Sprinkle the last bit of mozzarella and Parmesan over top for a bubbly finish. Bake at 350°F till the cheese gets melty and the sauce is hot, about 15 minutes.

Make the Cheese Sauce:

Drop the heat to medium low and add in your chopped garlic to the reserved bacon grease. Cook just for about half a minute, don’t let it get brown. Sprinkle in flour, herbs, salt, and pepper, whisk for 30 seconds so it gets smooth and the flour’s not raw. Pour in the milk slowly—like a splash or two at first—whisking so there aren’t any lumps. Once all the milk’s in, turn up to a gentle bubble and stir for a few minutes till thick, then turn off the heat. Stir in half your mozzarella and half your Parmesan so it’s creamy and melty.

Crisp up the Bacon and Start Your Sauce:

Cook your bacon pieces in a big skillet over medium heat till nicely browned. Scoop to a paper-towel plate with a slotted spoon so it doesn’t get soggy. Pour off all the bacon grease but save about a tablespoon in the pan.

Boil Tortellini and Broccoli:

Set a salted pot of water to boil. Drop in the tortellini and cook for what the package says—it goes fast, maybe three minutes. Toss in your broccoli for the last couple minutes so it softens up a bit but stays green. Drain it all, shake off extra water, so nothing gets mushy later.

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I always look forward to the broccoli in this dish. It gets soaked in the cheesy sauce and really stands out paired with the pasta. My kid who swore off broccoli asks for extra when I make it like this.

Helpful Storage Tips

This casserole keeps for a solid three days if you cover and chill it. To warm it up, throw it in the oven covered at 350°F for about 20 minutes, or just pop a portion in the microwave. If you want to freeze it, build everything in a freezer safe pan but don’t bake yet—add cheese on top and freeze it. Defrost overnight and then bake it as usual.

Ingredient Swaps

If you’re out of bacon, you could toss in chopped ham or American-style pancetta for that salty bite. If you don’t have broccoli, try spinach. Mix up your cheeses—provolone and mozzarella together are awesome, or add sharp cheddar if you want more punch. To make it gluten free just use gluten free flour and swap in any nondairy milk you like.

Tasty Serving Suggestions

This is a main dish but goes great with crunchy salad or garlicky bread to scoop up the extra sauce. When I’m serving company I’ll add roasted veggies on the side with a cold glass of white wine.

Cultural Comforts and Seasons

These kinds of tortellini casseroles are classic Italian American comfort food. If it’s chilly out, I’ll swap in roasted squash instead of broccoli for a heartier feel. They stay gooey and delicious long after cooking, so they’re perfect for cozy holiday spreads.

Seasonal Swaps

Try asparagus in spring for a fresher vibe, or stir in kale or spinach through the winter months. In summer swap the bacon for grilled chicken if you want something lighter.

Real Success Stories

I bring this to gatherings, and every single time, folks want the how-to. My next door neighbor said her super picky kid finally tried broccoli and now she makes it every week.

Easy Freezer Meal Prep

Put the whole dish together except baking, wrap well in foil, and freeze up to 2 months. Thaw it in the fridge, then bake as usual until it's nice and bubbly.

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This cheesy tortellini bake always disappears fast at dinners or potlucks. Switch it up with whatever you find in your fridge and dig in for some comfort.

Frequently Asked Questions

→ What’s the trick for really crisp bacon?

Let bacon cook slowly on medium heat until it's super crunchy. Rest it on a paper towel to soak up extra fat before tossing it in.

→ Can I cook this with frozen instead of fresh tortellini?

Yep! Just keep an eye on the cooking time and follow whatever it says on the packet. Then use it in this dish once it’s ready.

→ Is it ok to use something other than broccoli?

You bet. Try peas or cauliflower for a similar bite and a fresh twist.

→ What can I use instead of mozzarella?

Go for provolone or a gentle cheddar for meltiness. They’ll mix in nicely with the other flavors.

→ Can I prep this ahead of time?

Absolutely. Put it all together (don’t bake yet), keep it chilled, then pop it in the oven when you’re ready to eat.