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Tomato and Bacon Tortellini Recipe

        Lifestyle | Pasta

Seasoned tomatoes, peas and bacon combined with cheese tortellini in a creamy sauce

Seasoned tomatoes, peas and bacon combined with cheese tortellini in a creamy sauce

Prep Time 25 minutes

Total Time 25 minutes

Yield

Makes 5 servings

Ingredients

6 slices bacon, cut into 1/2-inch pieces
1 tablespoon minced fresh garlic
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 cup water
1 pkg (16 oz each) frozen cheese tortellini
1/2 cup chive and onion soft cream cheese spread
1 cup frozen green peas
0 Cracked black pepper, optional

Preparation

  1. Cook bacon in large saucepan or Dutch oven over medium-low heat until crisp. Remove bacon from pan, drain and discard all but 1 tablespoon drippings. Add garlic to drippings; cook 30 seconds or until fragrant.
  2. Add undrained tomatoes, tomato sauce and water; stir. Bring to a boil over high heat; stir in tortellini. Return to a boil; cover and simmer over medium-low heat 6 minutes or until tortellini is tender, stirring gently after 3 minutes.
  3. Add cream cheese; stir until completely melted. Stir in bacon and peas. Return to a boil; simmer 2 minutes. Sprinkle liberally with pepper, if desired.

Cook's Tip

While any bacon will work in this recipe, smoky thick-sliced bacon produces the best results. To substitute ham for the bacon, cook garlic in 1 tablespoon olive oil and add 1 cup diced ham with the tomatoes, tomato sauce and water. Recipe may be prepared with refrigerated tortellini in place of frozen. Use a 20-oz package and increase water to 1-1/4 cups.

Nutritional Information

Serving Size: about 1 cup each
Vitamin C 20 %
Calories 399
Total Fat 14 g
Saturated Fat 7 g
Cholesterol 47 mg
Sodium 1249 mg
Carbohydrate 50 g
Dietary Fiber 4 g
Sugars 6 g
Protein 15 g
Vitamin A 23 %
Calcium 9 %
Iron 28 %

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