This harvest tortellini skillet is sponsored by Stella Cheese!
This tortellini skillet is a pan full of autumn comfort.
Cheesy and satisfying, it celebrates fall flavors—roasted butternut squash, crispy sage, smoky bacon and melty fresh mozzarella.
There’s something so comforting about nutty brown butter, caramelized squash, fried sage, crunchy bacon and cheesy pasta. This skillet is an easy weeknight meal that also makes excellent leftovers.
Stella Fresh Mozzarella is beautifully soft and silky. It’s perfect fresh for salads and also melts wonderfully, making it ideal for topping this baked tortellini skillet. Its delicate flavor complements the autumn ingredients without overpowering them.
How it comes together
Start by cooking bacon in a large oven-safe skillet until crisp. Use the rendered bacon fat to brown cubed butternut squash until tender and caramelized.
While the squash cooks, brown a bit of butter and fry fresh sage leaves briefly to release their aroma. These are classic fall flavors that pair beautifully with pasta and cheese.
Cook cheese tortellini according to package directions. You can use other mild tortellini varieties if you prefer—spinach or cheese-filled works well so long as the flavor doesn’t compete with the other ingredients.
Combine the tortellini, squash and fried sage brown butter in the skillet. Stir in freshly grated Parmesan, then scatter crisped bacon and top everything with sliced Stella Fresh Mozzarella. Place the skillet briefly under a hot broiler until the mozzarella is bubbly and melted.
Finish with an extra sprinkle of Parmesan and serve straight from the skillet for maximum comfort.
This dish is a flavor bomb: sweet-roasted squash, smoky bacon, earthy sage and silky, melty mozzarella bring everything together into a cozy, satisfying main.
Leftovers reheat beautifully, making this a great option for lunch the next day or for quick weekday meals.
Harvest Tortellini Skillet
Harvest Tortellini Skillet
Yield:
2 to 4 people
10 mins
30 mins
40 mins
Ingredients
- 4 slices bacon diced
- 1 handful fresh sage (12 to 15 leaves)
- 2 cups cubed butternut squash in 1-inch cubes
- kosher salt and pepper
- ¼ teaspoon freshly grated nutmeg
- 20 ounces cheese tortellini
- ¼ cup freshly grated Parmesan
- 8 ounces Stella Fresh Mozzarella, sliced
Instructions
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Heat the bacon in a large oven-safe skillet over medium-low heat. Cook until crisp and most of the fat has rendered. Add the sage leaves and fry in the bacon fat for 1 to 2 minutes until crisp. Remove the bacon and sage with a slotted spoon and drain on paper towels.
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Add the butternut squash to the skillet with the remaining bacon fat. Season with salt, pepper and nutmeg. Cook, stirring occasionally, until the squash is fork-tender, about 12 to 15 minutes.
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While the squash cooks, bring a pot of salted water to a boil. Cook the tortellini according to package directions, usually 3 to 5 minutes.
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Add the cooked tortellini to the skillet with the squash and toss to combine. Stir in the grated Parmesan, then return the bacon and sage to the skillet. Arrange the sliced Stella Fresh Mozzarella over the top.
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Preheat the broiler to high. Place the skillet under the broiler for 2 to 3 minutes, until the mozzarella is bubbly and melted. Remove from the oven, top with more Parmesan if desired, and serve immediately.
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Those cheese pulls are irresistible!