Tortellini Al Forno
This Tortellini Al Forno, a copycat Olive Garden recipe, has pillowy cheese filled tortellini in a rich parmesan cream sauce topped with crumbled bacon and chives.
- 1 9-ounce package refrigerated 3-cheese tortellini
- 6 slices bacon chopped
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 1/2 teaspoon crushed red pepper optional
- 3 Tablespoons flour
- 1 cup heavy cream
- 1/2 cup shredded parmesan cheese
- 2 Tablespoons chopped chives
Prepare the tortellini according to package directions. Rinse and drain.
In a large skillet over medium heat cook the bacon. Remove onto a plate covered with paper towels.
Drain all the bacon drippings except about 2 tablespoons.
Add 2 tablespoons butter and allow to melt.
Add 2 teaspoons minced garlic and stir for 1 minute. If you like spicy, add the crushed red pepper (optional.)
Slowly add 3 Tablespoons of flour, a little at a time, while continuously stirring until it makes a thick paste. Break up any lumps of flour.
Pour in the heavy cream and stir until it thickens.
Remove from heat and add the parmesan cheese and stir.
Pour the parmesan cream sauce over the cooked tortellini.
Top the Tortellini Al Forno with cooked chopped bacon and chopped chives.
Calories: 466kcal | Carbohydrates: 8g | Protein: 11g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 127mg | Sodium: 497mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1221IU | Vitamin C: 1mg | Calcium: 189mg | Iron: 1mg