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squash ready to microwave
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tortellini & tomatoes in big bowl
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add bacon/cheese sauce & mix well
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put into casserole dish & sprinkle w/rest of cheeses
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I love all the fresh summer veggies, and used them in this fast & easy tortellini casserole ~ which can be assembled ahead and then baked when you're ready for dinner. This isn't a super cheesey dish ~ the cheese is light enough so that the fresh veggies shine through.
Baked SUMMER SQUASH, BACON and HERB TORTELLINI
1 package (20 oz.) refrigerated fresh tortellini (any filling you like)
2-3 small zucchini …………………………………..…..1-2 small yellow crookneck squash
3-5 strips bacon, cut into 1” pieces……........……….....1-2 mini sweet peppers, diced
1/2 cup white or yellow onion, chopped…….....…..…2 tsp. minced or crushed garlic
1 cup cherry tomatoes or grape, cut in half......………1/2 tsp. dried or fresh oregano
1 tsp. fresh (or 1/2 tsp. dry) rosemary, chopped
3-4 fresh basil leaves, chiffonade………….....……..…1 TB all-purpose flour
1 tsp. Kosher salt ……………………………....……..…1/2 tsp. black pepper
2 cups milk……………………………………..……..….1 TB fresh parsley, chopped (optional)
3/4 cup shredded mozzarella or Italian blend cheese, divided
3/4 cup fresh grated Parmesan cheese, divided
NOTE: I used Spinach & Ricotta tortellini ~ plus an assortment of small colored tomatoes
***
Preheat oven to 350F. Spray a large casserole dish with non-stick spray and set aside. Take the fresh tortellini out of the refrigerator and let it sit about 5-10 minutes. (No need to cook it, since it’s already partially cooked and will bake in the casserole later. If all you can find is frozen or dried tortellini, you will need to cook it but take it out a few minutes before the package instructions call for ~ or it will get mushy when it bakes later.)
Cut the zucchini & squash into small slices, then cut those in half. Put them (with the diced mini peppers) in a microwave-proof dish with about 1/4 cup of water. Cover and cook on HIGH for about 5 minutes. Drain and put into a large bowl (to mix everything up in) and set aside.
In large skillet or Dutch oven, cook bacon pieces over medium heat until crisp. Reduce heat to medium low ~ add garlic and onions ~ cook for a minute or 2. ** Then, whisk/stir in flour, herbs, salt and pepper until the mixture is smooth. Gradually whisk in milk. Bring to a boil, whisking/stirring constantly. Once boiling, cook and whisk for a few more minutes, or until it thickens slightly. Remove from heat ~ stir in 1/2 cup of each cheese.
Now, add tortellini, tomatoes, and bacon-cheese sauce to the big bowl with the cooked squash; stir to combine. Spread in the sprayed casserole dish and top with remaining 1/4 cup mozzarella and 1/4 cup Parmesan. I covered the pan, so the steam would stay inside and help cook the tortellini * Bake for about 25-35 minutes or until it’s hot and bubbly. ** Serves 4-6
Baked SUMMER SQUASH, BACON and HERB TORTELLINI
1 package (20 oz.) refrigerated fresh tortellini (any filling you like)
2-3 small zucchini …………………………………..…..1-2 small yellow crookneck squash
3-5 strips bacon, cut into 1” pieces……........……….....1-2 mini sweet peppers, diced
1/2 cup white or yellow onion, chopped…….....…..…2 tsp. minced or crushed garlic
1 cup cherry tomatoes or grape, cut in half......………1/2 tsp. dried or fresh oregano
1 tsp. fresh (or 1/2 tsp. dry) rosemary, chopped
3-4 fresh basil leaves, chiffonade………….....……..…1 TB all-purpose flour
1 tsp. Kosher salt ……………………………....……..…1/2 tsp. black pepper
2 cups milk……………………………………..……..….1 TB fresh parsley, chopped (optional)
3/4 cup shredded mozzarella or Italian blend cheese, divided
3/4 cup fresh grated Parmesan cheese, divided
NOTE: I used Spinach & Ricotta tortellini ~ plus an assortment of small colored tomatoes
***
Preheat oven to 350F. Spray a large casserole dish with non-stick spray and set aside. Take the fresh tortellini out of the refrigerator and let it sit about 5-10 minutes. (No need to cook it, since it’s already partially cooked and will bake in the casserole later. If all you can find is frozen or dried tortellini, you will need to cook it but take it out a few minutes before the package instructions call for ~ or it will get mushy when it bakes later.)
Cut the zucchini & squash into small slices, then cut those in half. Put them (with the diced mini peppers) in a microwave-proof dish with about 1/4 cup of water. Cover and cook on HIGH for about 5 minutes. Drain and put into a large bowl (to mix everything up in) and set aside.
In large skillet or Dutch oven, cook bacon pieces over medium heat until crisp. Reduce heat to medium low ~ add garlic and onions ~ cook for a minute or 2. ** Then, whisk/stir in flour, herbs, salt and pepper until the mixture is smooth. Gradually whisk in milk. Bring to a boil, whisking/stirring constantly. Once boiling, cook and whisk for a few more minutes, or until it thickens slightly. Remove from heat ~ stir in 1/2 cup of each cheese.
Now, add tortellini, tomatoes, and bacon-cheese sauce to the big bowl with the cooked squash; stir to combine. Spread in the sprayed casserole dish and top with remaining 1/4 cup mozzarella and 1/4 cup Parmesan. I covered the pan, so the steam would stay inside and help cook the tortellini * Bake for about 25-35 minutes or until it’s hot and bubbly. ** Serves 4-6
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