Tortellini Al Forno Recipes

This alimentary paste Al Forno formula has cheese-filled alimentary paste tossed in an exceedingly wealthy and creamy garlic Alfredo sauce. It tastes similar to Olive Garden’s notable dish and is super simple to make!

What to feature to alimentary paste Al Forno

In this formula, I keep it easy and persist with the bechamel sauce, a bit little bit of spinach, and a few fragmented bacon.

Tortellini Al Forno Recipes

What is alimentary paste Al Forno?

Al Forno = Food that’s baked within the kitchen appliance. (Seriously. That’s all it suggests that.)

The funny factor is that this specific alimentary paste formula has evolved over time to wherever it’s usually times not even baked within the kitchen appliance any longer. (Kinda funny huh?)

I’ve truly tried baking this within the kitchen appliance at the top and every one that it will is cook the food too so much past the hard purpose. And it simply adds an additional step, really. Not necessary of us, not necessary.

INGREDIENTS:

• 20 oz. refrigerated Tortellini, (I like “Giovanni Rana” brand, and I prefer cheese stuffed!)
• 6 slices bacon, uncooked
• 2 teaspoons garlic, minced
• 2 Tablespoons all-purpose flour
• 1 pint half and half, (equivalent to 2 cups), you can sub whole milk.
• Salt/pepper, to taste
• ½ teaspoon dried Italian seasoning
• ¼ cup Parmesan, shredded
• ¼ Asiago cheese, shredded (can also use more Parmesan instead)
• ½ cup mozzarella cheese, shredded
• ¾ cup spinach, finely shredded (optional)

INSTRUCTIONS:

1. Use kitchen shears to cut the bacon into 2-3 inch pieces so that they equally cover the pan and cook evenly.
2. In a large skillet, (preferably cast iron), cook the bacon slowly on low heat. *Low and slow is best for bacon*.
3. Once the bacon is nearly cooked and crisp on each side, cook the tortellini in a large pot according to package instructions. Set aside.
4. Remove the cooked bacon from the pan, set aside to cool, and leave 2 Tablespoons of bacon grease in the pan. Keep the heat on low and add the garlic to the pan, cooking for about one minute.
5. Increase the heat to medium. Gradually whisk in the flour, stirring constantly, until all flour is incorporated and the grease has thickened.
6. Gradually add the half and half (keep stirring). Bring the mixture to a boil and add the salt/pepper and Italian seasoning. Reduce the heat back to low and stir for about 2 more minutes.
7. Add the Parmesan, Asiago, and mozzarella cheeses. Stir until well incorporated and thick. Toss in the spinach and the Tortellini and use a rubber spatula to carefully incorporate it into the sauce.
8. Once the spinach has wilted (about 1 minute), turn off the heat. Crumble the cooled bacon into smaller pieces and sprinkle over the Tortellini. Serve and enjoy!

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