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Recipe Ingredients

  • Kosher salt and freshly ground black pepper, to taste
  • 1 (19 oz.) bag Celentano Cheese Tortellini
  • 8 slices bacon, cut into 1-inch pieces
  • 1 small butternut squash, peeled, seeded and cut into 1/2-inch pieces
  • 1 cup chopped and stemmed kale
  • 4 sage leaves, finely chopped, plus more for garnish
  • 1/2 cup shredded Parmesan cheese
  • 4 oz. fresh mozzarella, cut into 1/2-inch slices
  • Crushed red pepper flakes, for garnish

Recipe Directions

  1. Bring large pot of salted water to boil over high heat. Cook tortellini according to package directions. Reserve 1/4 cup pasta cooking water. Drain; set aside.
  2. Preheat oven to 400°F. Heat large skillet over medium heat. Add bacon and cook, stirring occasionally until golden-brown and crisp, about 8 to 10 minutes.
  3. Transfer bacon to a paper-towel-lined plate. Set aside.
  4. Add squash to bacon fat and cook, stirring frequently, until crisp-tender, about 8 to 10 minutes. Stir in kale and sage, and cook until wilted, about 1 minute. Add tortellini, reserved bacon and pasta water and toss to coat. Remove from heat.
  5. Sprinkle with Parmesan cheese and top with mozzarella slices. Bake until cheese is melted and lightly browned, about 5 to 8 minutes. Top with sage and crushed red pepper flakes. Serve and enjoy.

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