Harvest Tortellini Skillet
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
Harvest Tortellini Skillet
Description
This recipe features diced bacon cooked until crisp alongside fresh sage leaves fried in the rendered fat to release their aroma. Butternut squash cubes are cooked in the same skillet, seasoned with salt, black pepper, and fresh nutmeg until tender and slightly caramelized. Meanwhile, cheese tortellini is boiled al dente and combined with the squash in the skillet.
The mixture is enhanced with freshly grated Parmesan cheese, then the crispy bacon and sage are returned to the pan. The dish is topped with sliced fresh mozzarella and briefly placed under a high broiler to melt and brown the cheese, adding a creamy, golden finish. This method lends a balance of textures from crispy bacon to tender pasta and squash.
The Harvest Tortellini Skillet works well as a main course for a cozy meal, highlighting seasonal produce like butternut squash and fresh herbs. The combination of cured pork, cheese, and aromatic sage provides robust savory notes pairing with the squash’s sweetness.
Ingredients
- 4 lices Bacon diced
- 1 fresh sage 12 to 15 leaves, handful
- 2 cups butternut squash in 1 inch cubes, cubed
- salt kosher salt
- black pepper kosher salt
- ¼ teaspoon nutmeg freshly grated
- 20 ounces cheese tortellini
- ¼ cup Parmesan Cheese freshly Stella grated
- 8 ounces fresh mozzarella cheese sliced, Stella brand
Instructions
- Heat the bacon in a large oven-safe skillet over medium-low heat. Cook until it’s crisp and most of the fat has rendered. Throw in the sage leaves and let them crisp up in the bacon fat, about 1 to 2 minutes. Remove the bacon and sage with a slotted spoon and place it on a paper-towel lined plate to remove excess grease.
- Add the squash to the same skillet with the remaining bacon fat. Season it with a pinch of salt, pepper and nutmeg. Cook, stirring often, until the squash is fork tender, about 12 to 15 minutes.
- While the squash is cooking, bring a pot of salted water to a boil. Add the tortellini and cook according to package directions, usually 3 to 5 minutes.
- Once the tortellini is finished, add it to the skillet with the squash. Toss well. Stir in the Stella Parmesan cheese. Stir the bacon and sage back into the pot. Cover with the Stella Fresh Mozzarella Cheese.
- Preheat the broiler in your oven to high. Stick the skillet under the broiler for 2 to 3 minutes, just until the mozzarella is bubbly and melted. Remove the skillet and top with more parmesan. Serve immediately!
User Reviews
Overall Rating
5
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