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  • Farmer's All Natural

Tuscan Tortellini Skillet Bake

Enduldge in this cheesy pasta goodness to celebrate Christmas year.


  • Kosher salt

  • 1 lb. fresh or frozen cheese tortellini

  • 4 oz. sun-dried tomatoes in oil, finely chopped (about 2/3 c.), plus 2 tbsp. tomato oil

  • 2 oz. pancetta, finely chopped

  • 6 oz. grape tomatoes, halved (about 1 c.)

  • 3 cloves garlic, sliced

  • 1 tbsp. chopped fresh oregano

  • 1/2 c. Farmer's All Natural heavy cream

  • 1 oz. finely grated Parmesan (about 3/4 c.)

  • 3 oz. spinach (about 3 packed c.)

  • 4 oz. fresh mozzarella, torn

  • Crushed red pepper flakes, for serving


  • Bring a large pot of water to a boil and stir in 1 tablespoon salt. Cook tortellini, stirring occasionally, until very al dente, about 2 minutes less than package instructions. Reserve 3/4 cup pasta water before draining. In colander, drizzle tortellini with tomato oil and toss to coat.

  • Place pancetta in a cold, large, heatproof skillet. Cook over medium heat, stirring occasionally, until crisp and golden brown on all sides, about 12 minutes. Add sun-dried tomatoes and grape tomatoes and cook, stirring frequently, until grape tomatoes begin to break down, 4 to 5 minutes. Stir in garlic and oregano and cook, stirring, until fragrant, 1 to 2 minutes. Add cream and pasta water and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 3 to 4 minutes. Stir in Parmesan until melted. Add spinach and tortellini and stir until spinach is wilted.

  • Preheat broiler to high. Top skillet with mozzarella. Broil, watching closely, until cheese is melty and starting to brown in some spots, 3 to 4 minutes. Top with red pepper.

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