Tuscan Tortellini Skillet Bake
- Farmer's All Natural
- Dec 14, 2023
- 1 min read
Enduldge in this cheesy pasta goodness to celebrate Christmas year.
INGREDIENTS
Kosher salt
1 lb. fresh or frozen cheese tortellini
4 oz. sun-dried tomatoes in oil, finely chopped (about 2/3 c.), plus 2 tbsp. tomato oil
2 oz. pancetta, finely chopped
6 oz. grape tomatoes, halved (about 1 c.)
3 cloves garlic, sliced
1 tbsp. chopped fresh oregano
1/2 c. Farmer's All Natural heavy cream
1 oz. finely grated Parmesan (about 3/4 c.)
3 oz. spinach (about 3 packed c.)
4 oz. fresh mozzarella, torn
Crushed red pepper flakes, for serving
DIRECTIONS
Bring a large pot of water to a boil and stir in 1 tablespoon salt. Cook tortellini, stirring occasionally, until very al dente, about 2 minutes less than package instructions. Reserve 3/4 cup pasta water before draining. In colander, drizzle tortellini with tomato oil and toss to coat.
Place pancetta in a cold, large, heatproof skillet. Cook over medium heat, stirring occasionally, until crisp and golden brown on all sides, about 12 minutes. Add sun-dried tomatoes and grape tomatoes and cook, stirring frequently, until grape tomatoes begin to break down, 4 to 5 minutes. Stir in garlic and oregano and cook, stirring, until fragrant, 1 to 2 minutes. Add cream and pasta water and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 3 to 4 minutes. Stir in Parmesan until melted. Add spinach and tortellini and stir until spinach is wilted.
Preheat broiler to high. Top skillet with mozzarella. Broil, watching closely, until cheese is melty and starting to brown in some spots, 3 to 4 minutes. Top with red pepper.
Colorado Dairy, Wholesale Dairy, Colorado All Natural Dairy, Colorado Wholesale Dairy, Colorado Milk, Local Milk Colorado
