This hearty pasta skillet bake features rich, savory notes of pancetta with the creamy allure of cheese-filled tortellini. It is the perfect pasta dish for family dinners or gatherings with friends. The combination of textures and flavors makes it an instant favorite, and with its straightforward preparation, it’s sure to become a go-to recipe.
Pancetta and Tortellini Pasta Skillet Bake
A luxurious Pancetta and Tortellini Pasta Skillet Bake recipe that pairs cheese tortellini and pancetta with a decadent creamy marinara sauce.
Ingredients
- 1 pound Cheese Tortellini, fresh or frozen
- 4 ounces Pancetta, diced
- 1 Onion, small, finely chopped
- 2 cloves Garlic, minced
- 2 cups Marinara Sauce
- ½ cup Heavy Cream
- ½ cup Parmesan Cheese, grated
- ½ cup Mozzarella Cheese, shredded
- Kosher Salt, to taste
- 1 cup Grape Tomatoes, halved
- 1 tablespoon Oregano, fresh and chopped
- Fresh Parsley, for garnish
- Crushed Red Pepper Flakes, for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the tortellini according to the package instructions until they are al dente. Drain the tortellini and set them aside.
- In a large oven-safe skillet, cook the diced pancetta over medium heat until it becomes crispy, about 4-5 minutes.
- Add grape tomatoes and cook, stirring frequently, until grape tomatoes begin to break down, about 4 to 5 minutes
- Remove the crispy pancetta from the skillet and set it aside.
- In the same skillet, using the rendered pancetta fat, add the finely chopped onion, minced garlic, and oregano.
- Sauté for 2-3 minutes until the onion becomes soft and translucent.
- Add the marinara sauce and heavy cream to the skillet. Stir to combine and allow the sauce to simmer for about 5 minutes. Season with kosher salt to taste.
- Add the cooked tortellini to the skillet, gently folding them into the creamy sauce.
- Stir in the crispy pancetta, grated Parmesan cheese, and shredded mozzarella cheese.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and golden.
- Remove the skillet from the oven and let it cool for a few minutes.
- Garnish with fresh parsley or crushed red pepper flakes if desired.
- Serve the pancetta and tortellini pasta skillet bake warm and enjoy!
Notes
- You can use thick-cut bacon in place of the pancetta.
- Feel free to incorporate roasted vegetables to enhance the flavor and texture of this pasta skillet bake.
Nutrition Estimate
Calories: 573kcal | Carbohydrates: 50g | Protein: 25g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 92mg | Sodium: 1248mg | Potassium: 496mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1202IU | Vitamin C: 13mg | Calcium: 360mg | Iron: 4mg
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