Cheesy Bacon Tortellini Bake with Five Cheese Sauce
A rich, comforting pasta bake featuring cheese-filled tortellini smothered in a creamy five-cheese sauce with crispy bacon and sweet peas. The combination of cheddar, provolone, mozzarella, asiago, and Parmesan creates an incredibly indulgent dish that's perfect for family dinners or potluck gatherings. Unlike typical baked pasta dishes, this recipe builds a proper cheese sauce from scratch with a flour roux base, ensuring a silky smooth texture that coats every piece of pasta. The bacon adds smoky depth while frozen peas provide pops of color and freshness to balance the richness.
Ingredients
- 1 pound refrigerated cheese filled tortellini pastagluten-free tortellini1:1gluten-free
for celiac-friendly version
- 4 strips bacon
- 1 cup onion, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
for celiac-friendly version
- 4 cups whole milk
- ¾ cup heavy cream
- ½ teaspoon ground nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon fresh ground pepper
- 1 tablespoons mustard powder
- 1 cup frozen peas, thawed
- 2 cups extra-sharp white cheddar, grated
- 1 cup mild provolone, grated
- 1 cup mozzarella, grated
- 1 cup asiago, grated
- ½ cup Parmesan, grated
Instructions
- 1
Preheat oven to 400 degrees F
- 2
Coat a 9x13 inch baking dish with cooking spray
- 3
Cook bacon in large pot over medium-low heat until crisp, transfer to plate
- 4
Add onions to pot and cook until softened, about 3-4 minutes
- 5
Stir in garlic and cook for 1 additional minute
- 6
Sprinkle flour over onions, stirring to combine, cook stirring constantly until golden brown, about 4 minutes
- 7
Slowly add milk and cream, whisking constantly to incorporate
- 8
Stir in nutmeg, increase heat to medium-high and bring to low boil, whisking constantly
- 9
Reduce to simmer, whisking occasionally, cook until sauce is thick and coats back of spoon, about 4-5 minutes
- 10
Stir in salt, pepper, mustard powder and peas
- 11
Add cheeses except parmesan, 1 cup at a time, whisking until each addition is melted before adding more, remove from heat
- 12
Stir tortellini into sauce and toss to coat
- 13
Transfer mixture to prepared baking dish, place on rimmed baking sheet covered with foil
- 14
Sprinkle parmesan evenly over pasta
- 15
Bake until golden and bubbling, about 20-25 minutes
- 16
Crumble bacon and top pasta with bacon
- 17
Allow to cool 5 minutes before serving
Tips
Make the roux slowly and whisk constantly when adding milk to prevent lumps in the cheese sauce
Add cheeses gradually and let each addition fully melt before adding the next to ensure smooth incorporation
Cover the baking sheet with foil to catch any bubbling overflow and make cleanup easier
Good to Know
refrigerate covered up to 3 days
assemble completely without baking, cover and refrigerate up to 1 day, add 10 minutes to bake time
let cool 5 minutes before serving to allow sauce to set slightly
Common Mistakes
whisk constantly when adding milk to avoid lumpy sauce
add cheeses gradually to prevent breaking
don't skip the foil-lined baking sheet to catch overflow
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
for celiac-friendly version
for celiac-friendly version
FAQ
Can I use fresh tortellini instead of refrigerated?
Yes, fresh tortellini works well but may cook faster, so check for doneness a few minutes earlier during baking.
What if I don't have all five cheeses?
You can substitute with similar cheeses or use fewer varieties, but aim for at least 4 cups total grated cheese for proper coverage.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for up to 3 days covered in the refrigerator and reheat well in the microwave.