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Cheese Tortellini in Tomato Sauce
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Cheese Tortellini in Tomato Sauce

Cheese Tortellini in Tomato Sauce

with Bacon and Parmesan

Bacon really does go with everything, especially a rich tomato sauce, packed with savoury mushrooms! Pillowy cheese-stuffed tortellini are the perfect pasta to sop up all those delicious flavours.

Tags:
Quick
Family Friendly
Optional Spice
Allergens:
Egg
Milk
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

100 g

Bacon Strips

370 mL

Crushed Tomatoes with Garlic and Onion

1 tsp

Garlic Salt

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

113 g

Mushrooms

1 tsp

Chili Flakes

1 unit

Chicken Broth Concentrate

Not included in your delivery

0.31 tsp

Salt*

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories950 kcal
Fat37 g
Saturated Fat14 g
Carbohydrate111 g
Sugar18 g
Dietary Fiber8 g
Protein35 g
Cholesterol105 mg
Sodium2940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Strainer
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Slotted Spoon

Instructions

Cook tortellini
1

Before starting, wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (use same for 4 ppl), then drain and return tortellini to the same pot, off heat.

Cook bacon
2

Meanwhile, cut bacon into 1-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add bacon and 2 tbsp water (dbl for 4 ppl) to the pan. Cook, stirring occasionally, until bacon is crispy and water has evaporated, 6-8 min.** Remove the pan from the heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside, reserving bacon fat in the pan.

Prep
3

Meanwhile, on a clean surface, roughly chop spinach. Thinly slice mushrooms.

Cook mushrooms
4

Heat the same pan (from step 2) with reserved bacon fat over medium-high. When hot, add mushrooms. Cook, stirring occasionally, until softened, 3-4 min. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper.

Make sauce
5

Reduce heat to medium. Add crushed tomatoes, broth concentrate, reserved pasta water and 1/4 tsp sugar (dbl for 4 ppl) to the pan with mushrooms. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Add sauce, spinach and 1 tbsp butter (dbl for 4 ppl) to the large pot with tortellini. Place over medium heat, then stir until spinach wilts, 1-2 min. Season with 1/4 tsp salt (dbl for 4 ppl) and pepper, to taste.

Finish and serve
6

Divide cheese tortellini between bowls. Sprinkle over bacon and Parmesan. Sprinkle with chili flakes, if desired.