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
Ingredients
- 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
Instructions
- Preheat oven to 400°. Spray a 13×9-inch baking dish with cooking spray.
- 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.
- 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.
- 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.
