Cheesy Veggie Tortellini

Cheesy Veggie Tortellini in oval casserole dish on white dishtowel, zested lemon and shaved Parmesan cheese nearby

Bacon, broccoli, cauliflower, cheese—what’s not to love about this tasty dish? Cheesy Veggie Tortellini is always a hit for friends and family of all ages.

Cheesy Veggie Tortellini
Makes 6 to 8 Servings
  • 4 ounces thick-cut bacon, chopped
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 4 cups whole milk
  • 2½ teaspoons kosher salt
  • ½ teaspoon ground white pepper
  • 1 cup grated Parmesan cheese, divided
  • 1 (12-ounce) bag broccoli florets
  • 1 (12-ounce) bag cauliflower florets
  • 1 (20-ounce) package refrigerated cheese-filled tortellini pasta
  • 1 (8-ounce) package fresh mozzarella cheese pearls
  • 1 teaspoon lemon zest
  • Garnish: grated Parmesan cheese, lemon zest
  1. Preheat oven to 400°. Spray a 13×9-inch baking dish with cooking spray.
  2. In a large saucepan, cook bacon over medium heat until crisp and golden, 5 to 7 minutes. Remove bacon with a slotted spoon, reserving drippings in pan.
  3. In same pan, add butter to drippings and melt over medium heat. Whisk in flour and cook, stirring frequently, for 2 minutes. Gradually whisk in milk until well combined. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in salt, pepper, and ¾ cup Parmesan, stirring until cheese is melted and well combined. Stir in broccoli and cauliflower; remove from heat. Stir in pasta, mozzarella, and lemon zest. Transfer mixture to prepared baking dish.
  4. Cover with foil and bake for 20 minutes. Uncover and sprinkle with remaining ¼ cup Parmesan and bacon. Bake until golden brown and bubbly, about 6 minutes. Let stand for 10 minutes before serving. Garnish with Parmesan and lemon zest, if desired.