Baked Cheese Tortellini with Bacon Vegetables & A Rosemary Alfredo Sauce

Alfredo sauce has many faces.

You can go the simple route, and make it with only three ingredients: butter, cream and Parmigiano Reggiano cheese.

Or you can do it like Jamie Oliver did for Goldie Hawn and add egg, nutmeg, and truffle oil.

You can also go the Olive Garden route, in which case you’ll need butter, garlic, flour, milk, heavy cream, Parmesan cheese, and Romano cheese.

None of the variations will let you down. Alfredo sauce is just that good, especially when served with pasta.


It Also Is Deliciously Yummy With

Bacon Vegetable Alfredo Gnocchi


This pasta recipe features an Alfred Sauce prepared with butter, heavy cream, rosemary, parmesan and Asiago cheeses.

After the sauce is made, it is added to a Cheese Tortellini pasta, bacon, peas and carrots. Then baked under the broiler for 3-5 minutes.

Baked Cheese Tortellini with Bacon Vegetables & A Rosemary Alfredo Sauce

12-16 ounce package of Tortellini – your choice

1/4 teaspoon dried rosemary

½ cup butter, room temperature

1/4 cup Parmesan cheese, grated

1/4 cup Asiago cheese, grated

1 cup heavy cream

6-8 slices of smoked bacon, cut into 1- inch pieces

1 cup frozen peas and carrots

Alfredo Sauce

Place a small pot over medium heat. Add butter and melt. Next add rosemary and mix with butter.

Next add cheeses and mix with butter until cheeses have melted.

Next add cream a little at a time while stirring until sauce thickens. Set aside.

Cooking Smoked Bacon

Place a medium sized skillet over medium-high heat. Add prepared bacon and cook just before becoming crisp. Remove cooked bacon to a plate lined with a paper towel to absorb fat. Set aside.

Preparing Tortellini and Vegetables

While cooking bacon, prepare Tortellini according to package instructions. Once cooked (usually about 4 minutes) remove Tortellini from water (do not discard water) with a spider spoon and place into a large bowl and set aside.

Place frozen peas and carrots into hot pasta water, 3-4 minutes, just to thaw and warm up. Remove vegetables from water with a spider spoon and add to pasta.

Bringing It All Together

Add cooked bacon to pasta and vegetables. Pour Alfredo sauce over pasta, bacon and vegetables. Mix until everything is coated well with sauce.

Turn oven broiler on. Add pasta mixture to a large oven proof skillet. Set aside while broil heats up.

When broiler is hot enough, place skillet with pasta mixture under broiler for 3-4 minutes.

Be carful not to burn pasta. Leave under broiler just until you notice that sauce starts to quiver a little.

Remove from under broiler. Plate and serve.

Here are some more pasta recipes that You are sure to enjoy. And they’re gluten-free.


More Deliciously Yummy Recipes

Bacon Vegetable Alfredo Gnocchi

Bacon Vegetable Alfredo Gnocchi

Gnocchi is an Italian pasta, with the most common being the classic potato gnocchi.

The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle.

They are made of cooked mashed potatoes, flour and eggs. Some gnocchi recipes add ricotta to the dough.

Gnocchi are usually eaten as a first course, but they can also be served as a side dish to a main course.

How To Prepare Gnocchi

Gnocchi are commonly cooked on their own in salted boiling water for about 4 to 5 minutes and then dressed with a sauce.

With the ridges that gnocchi are given when made from scratch, sauces are better able to stick or cling to it.

Gnocchi can be served simply, with melted butter and grated Parmesan cheese, or in a more complex preparation such as tomato sauce, basil and mozzarella.

It also happens to be delicious with a mixture of bacon, broccoli, Brussels sprouts and a Alfredo sauce made with white cheddar cheese.

Bacon Vegetable Alfredo Gnocchi

6 strips of bacon, chopped

3 tablespoons bacon fat *see note below

1 package classic potato gnocchi

1/2 cup Brussels sprouts, sliced thin

1/2 cup broccoli florets, chopped small

1 teaspoon garlic powder

Black pepper, to taste

1 cup Alfred sauce +see note below

* when bacon is cooked save 3-4 tablespoons fat and discard the rest of the fat

+ made with white cheddar – prepare a basic Alfredo sauce but replace Parmesan cheese with white sharp cheddar


Alfredo Sauce with White Sharp Cheddar Cheese

1/2 cup butter

2/3 cup heavy cream

1 1/4 cups white sharp cheddar cheese, shredded

Combine the butter and cream in a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted. Remove the pan from the heat.

Next, stir cheese into the cream sauce. Stir continuously until cheese melts and mixed in. Sauce should be lightly thick. Set aside.


Instructions for Bacon Vegetable Alfredo Gnocchi

In a medium pan over medium heat, add chopped bacon and cook until just crisp.

Remove bacon from skillet and lay out over towels to soak any remaining grease and set aside.

With the same skillet remove all of the bacon fat but 1 tablespoon.

Next add the potato gnocchi and fry about 5 minutes or until the dumplings start to brown.

Remove browned gnocchi from pan to a plate and set aside.

In the small skillet add 1 tablespoon of bacon grease. Next add the chopped vegetables, garlic powder and black pepper.

Sauté for 4-5 minutes and remove from heat.

Next add the vegetables, gnocchi and bacon to a medium cast iron skillet.

Add Alfredo sauce to skillet and mix in well.

Place skillet into preheated oven and bake for 10 minutes. Next take skillet and place under high heat broiler for 2 minutes.

Caution: Be careful not to burn the baked dish. You only want to lightly toast the gnocchi .

Next remove skillet from broiler and on stove top.

Skillet should plate 4 servings.

Try these Gnocchi dishes –

Gnocchi & Chicken Vegetable Soup

Oven Roasted Gnocchi with Sausage and Peppers


Asparagus and Bacon Cream Pasta

Asparagus and Bacon Cream PastaAccording to Food History asparagus has a long history as far back as the first century. There are records of it growing in ancient Greece and Rome. History even records Egyptians over 2,000 years ago cultivated asparagus for medicinal reasons (Kitchen Project)

Of course most eatable plants were first discovered growing wild, and asparagus is no exception. A wild asparagus has thin shoots thinner than a pencil and is much different than the asparagus that we find in the market.

Nutrition facts asparagusThrough selective breeding and growing techniques, a modern non wild asparagus has a thicker stem with more edible flesh.

Asparagus is even a low carbohydrate food, and a 15 on the glycemic index, which is the rating of plant food and how it effects your blood glucose or insulin in the body (0-35 is low).

Now for our featured recipe, and here is what you will need.

 

8 slices thick-cut bacon, chopped

1 pound fresh asparagus, trimmed and cut into 1″ pieces

2 cloves garlic, minced

1 lb pasta (your choice)

2 cups Alfredo sauce (homemade or your favorite store bought brand)

Himalayan salt

black pepper

Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining. Return the pasta to the pan that you cooked it in, and set aside.

Heat a large skillet over medium heat. Cook the bacon until browned, but not crispy. Remove and place on paper towel lined plate to drain.

Remove all but 2 tablespoons of grease from the skillet, and return to the stove. Add the chopped asparagus to the pan, stirring occasionally. Cook until tender, about 7 minutes. Add the garlic to the skillet, and cook for 1 minute more.

Add the cooked asparagus, garlic, bacon, and Alfredo sauce to the pot of cooked pasta. Toss to combine. If the sauce is too thick, add a bit of the saved pasta water to thin it out. Season to taste with Himalayan salt and pepper before serving (optional).

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