[Recipe] Creamy Spinach-Bacon Tortellini


Summer evenings are longer and meant to be spent outside. Take advantage of this quick and delicious recipe and make the most of the evening with your family!


  • Kosher Salt
  • 1lb Cheese (or cheese & spinach) tortellini
  • 1/2 lb Bacon, cut into 1/4 to1/2 inch pieces
  • 2-3 tsp minced Garlic
  • 1/2 tsp crushed Red Pepper Flakes
  • 1/2 cup Dry White Wine
  • 5 oz. Baby Spinach
  • 1/2 cup Parsley, chopped
  • 1/2 cup Parmesan cheese (preferably fresh)
  • 8 oz. Burrata cheese (or fresh mozzarella)


  • Cook tortellini, follow package instructions. Drain and return to the pot.
  • Fry bacon in an even layer and then transfer to a paper towel lined plate.
  • Using the pan with the bacon fat, sauté the garlic and red pepper flakes for 2-3 minutes.
  • Add white wine to the mixture and bring to a boil and simmer for 3 minutes.
  • Remove from heat and toss in the tortellini, spinach, parsley, bacon and parmesan.
  • Add the burrata (or mozzarella) and spoon the heated sauce over to warm the cheese.
  • Break up the cheese and let it melt into the pasta.
  • Serve immediately.