Creamy Corn and Bacon Tortellini Bake
A rich and creamy baked tortellini loaded with crispy bacon, sweet corn, and a cheesy sauce. This easy comfort food dinner is perfect for busy weeknights or feeding a crowd.
- Prep Time: 15 MINUTES
- Cook Time: 30 MINUTES
- Total Time: 45 minutes
- Yield: 6 SERVINGS 1x
- Category: Dinner, Side Dish
- Method: BAKED
- Cuisine: American
Ingredients
Scale
1 (20 oz) package cheese tortellini
6 slices bacon, cooked and crumbled
1 ½ cups corn (fresh, frozen, or canned drained)
2 cloves garlic, minced
1 small onion, diced
2 tablespoons butter
2 tablespoons flour
1 ½ cups milk
½ cup heavy cream
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
2 tablespoons chopped chives (for garnish)
Instructions
- Preheat oven to 375°F and grease a baking dish.
- Cook tortellini according to package directions. Drain and set aside.
- In a skillet, cook bacon until crispy. Remove, crumble, and set aside.
- In the same pan, add butter and sauté onion until softened. Add garlic and cook for 1 minute.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in milk and heavy cream until smooth. Let simmer until thickened.
- Add salt, pepper, and smoked paprika.
- Stir in corn, mozzarella, and parmesan until melted and creamy.
- Add cooked tortellini and bacon. Toss to coat.
- Transfer to baking dish and top with extra cheese if desired.
- Bake for 20–25 minutes until bubbly and lightly golden.
- Garnish with chopped chives and serve warm.
Notes
- Use fresh tortellini for best texture
- Don’t overcook pasta before baking
- Broil for 2–3 minutes at the end for a golden cheesy top
- Add spinach or chicken for variation