CHEESY ALFREDO TORTELLINI BAKE WITH CRISPY BACON CRUMBLE
Creamy Alfredo sauce coats tender cheese tortellini, layered with gooey melted cheese and topped with crispy bacon crumble. This comforting casserole is rich, hearty, and quick to prepare.
Ingredients
- 20 oz cheese tortellini refrigerated or frozen
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- 6 slices bacon cooked and crumbled
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley optional, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook tortellini according to package directions; drain and set aside.
- In a large bowl, mix Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
- Fold in cooked tortellini and half of the mozzarella and Parmesan.
- Transfer mixture to a greased baking dish. Sprinkle with remaining cheese and top with crumbled bacon.
- Bake for 20–25 minutes or until cheese is bubbly and golden.
- Garnish with parsley if desired. Serve hot.
Notes
- Make Ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to bake time if cold.
- Customizing the Flavor: Swap Alfredo sauce with a garlic cream sauce or add cooked mushrooms or spinach for variety.
- Serving Suggestions: Serve with a crisp green salad or garlic bread to complete the meal.
- Allergy-Friendly Options: Use gluten-free tortellini and dairy-free cheese/sauce substitutes for dietary needs.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in oven or microwave until warmed through.