Name: Creamy Tortellini Bake with Pancetta and Porcini
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 9 oz fresh cheese tortellini; 2 tablespoons dried porcini mushrooms, finely chopped; 2 tablespoons all-purpose flour; 1/2 teaspoon ground black pepper; 1 1/4 cups freshly grated Parmesan cheese; 1 tablespoon salted butter; 1 cup whole milk; 1/2 cup pancetta, finely diced; 1/4 cup fresh flat-leaf parsley, finely chopped; 1/2 teaspoon salt

Tortellini Pasta Dish

Can I use store-bought pasta dough to make tortellini?

Do I need to cook the meat before stuffing it into the tortellini?

How long should I cook the tortellini for?

What kind of sauces goes well with tortellini?

How much filling should I use for each tortellini?

Why is my tortellini falling apart while cooking?

How can I prevent my tortellini from sticking together?

Delight in the comfort of homemade creamy Tortellini Bake in less than 35 minutes. Delectably interlaced with roasted pancetta and porcini, sealed with a crispy parmesan crust, this dinner will transport your taste buds to an Italian trattoria.

Milk

Wheat

Pastas & Noodles

gram

Cheese Tortellini Pasta

Mushrooms

dried porcini mushroom

Flour & Meal

all purpose flour

Seasonings

black pepper

Cheese

parmesan cheese

Butter & Margarine

salted butter

milliliter

whole milk

Pork

pancetta

Fresh Vegetables

fresh parsley

salt

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Lycopene

Vitamins

Vitamin K

Vitamin A

Vitamin C

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Water

Carbohydrates

Protein

Dietary Fiber

Sugar

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Folic Acid (B9)

Choline

Dietary Folate Equivalents

Lutein+zeaxanthin

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Creamy Tortellini Bake with Pancetta and Porcini

Pasta, Sauces, Grain

Produce

Baking Goods

Dairy

Meat & Seafood

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Cook the fresh tortellini according to the package instructions. Drain when ready and set aside.

While the tortellini is cooking, brown the pancetta in a non-stick skillet over medium heat until crispy. Using a slotted spoon, transfer the pancetta to paper towels to drain.

In the same skillet, melt the butter over medium-low heat. Add the flour and whisk until a smooth paste forms.

Slowly pour in the milk while continuously whisking until a smooth sauce is formed. Add the chopped porcini mushrooms, seasoning with salt and pepper.

Remove skillet from heat. Stir in one cup of grated Parmesan cheese.

Add the cooked tortellini, crispy pancetta, and chopped parsley into the skillet with the mushroom bechamel, and mix gently until well combined.

Transfer the mixture to a baking dish and sprinkle over the remaining Parmesan cheese.

Place the baking dish in the preheated oven and cook for 15-20 minutes, until the Parmesan cheese on top is golden brown. Serve immediately.

Creamy Tortellini Bake with Pancetta and Porcini

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