Harvest Tortellini Skillet
Rating
This tortellini skillet is a pan full of fall heaven!
Ingredients
- 4 slices bacon diced
- 1 handful fresh sage, (12 to 15 leaves)
- 2 cups cubed butternut squash, in 1 inch cubes
- kosher salt and pepper
- ¼ teaspoon freshly grated nutmeg
- 20 ounces cheese tortellini
- ¼ cup freshly Stella grated Parmesan Cheese
- 8 ounces Stella Fresh Mozzarella Cheese, sliced
Instructions
- Heat the bacon in a large oven-safe skillet over medium-low heat. Cook until it’s crisp and most of the fat has rendered. Throw in the sage leaves and let them crisp up in the bacon fat, about 1 to 2 minutes. Remove the bacon and sage with a slotted spoon and place it on a paper-towel lined plate to remove excess grease.
- Add the squash to the same skillet with the remaining bacon fat. Season it with a pinch of salt, pepper and nutmeg. Cook, stirring often, until the squash is fork tender, about 12 to 15 minutes.
- While the squash is cooking, bring a pot of salted water to a boil. Add the tortellini and cook according to package directions, usually 3 to 5 minutes.
- Once the tortellini is finished, add it to the skillet with the squash. Toss well. Stir in the Stella Parmesan cheese. Stir the bacon and sage back into the pot. Cover with the Stella Fresh Mozzarella Cheese.
- Preheat the broiler in your oven to high. Stick the skillet under the broiler for 2 to 3 minutes, just until the mozzarella is bubbly and melted. Remove the skillet and top with more parmesan. Serve immediately!
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