A BLT is a summer staple, and it is re-imagined into a simple weeknight pasta. My One-Pot BLT Tortellini Skillet is simple, quick, and uses fresh summer garden ingredients like tomatoes and spinach.
Tomato season is finally here.
One of my favorite summer meals is a BLT. A ripe juicy tomato, crisp smokey bacon, fresh lettuce and creamy mayo on lightly toasted sourdough bread….drool drool drool.
However, I am not always in the mood for a sandwich and my favorite sandwich could become an amazing BLT pasta recipe- my One-Pot BLT Tortellini Skillet.
I love one pot meals and this pasta is soooooo easy and makes a delicious dinner in less than 30 minutes. Cheese tortellini is a delicious pasta choice, but other fillings, like spinach or beef, are delicious as well. I like to use Nueske’s smoked bacon when cooking because they are a Wisconsin company, and the bacon is amazing.
I also used a little fresh spinach and cherry tomatoes, and they helped create an amazing BLT inspired meal.
The sauce is a creamy cheese sauce the cooks the pasta, and creates a rich savory sauce the encompasses all of the ingredients.
WHAT DO I NEED TO MAKE THIS RECIPE?
- cheese tortellini, from refrigerator section
- heavy cream
- garlic powder
- fresh spinach
- shredded Monterrey jack cheese
- cherry tomatoes
- salt and pepper, to taste
- grated Romano or Parmesan cheese
- 2 green onion sliced thin
- oven safe skillet
LET’S TALK PASTA!
This recipe uses a fresh refrigerated cheese tortellini. The pasta is not cooked in advance. Since the pasta is not dried it can cook quickly.
I like cheese filled pasta for this BLT pasta recipe, but meat or other fillings are also delicious.
As with dried pasta, fresh pasta will become larger as it cooks and will absorb the cooking liquid which, in this case, is cream.
Dried pasta can work in this recipe, but I suggest increasing the amount of liquid by adding additional milk with the cream.
One-Pot BLT Tortellini Skillet can also be adapted to use ravioli from the refrigerated section!
HOW DO YOU MAKE THIS RECIPE?
Place pasta, cream, water and garlic powder into an oven safe skillet. Simmer 8-10 min until the liquid has reduced and thickened.
Add spinach, cheese, 1/2 cup tomatoes, 1/2 the bacon, and gently stir till cheese melts. Season with salt and pepper (remember you will add bacon at the end so careful with the salt).
Top with remaining cheese and Romano. Broil for 3-5 minutes. Watch the pasta carefully because it will burn easily and you want a nice light brown top.
Remove from oven and top with remaining tomatoes, green onion, and chopped bacon.
A FEW TIPS ON ONE-POT DISHES!
For a successful one-pot dish make sure your heat is not too high. There is a need for occasional stirring, but you still want to maintain heat in the dish to allow the pasta, rice, or beans to cook correctly.
Another note on veggies. Add veggies that need to be lightly cooked last, like in One-Pot BLT Tortellini Skillet, it is important to add the spinach last.
Lastly, if you are using pasta try to pair it with the other things you are cooking. A small or thin pasta, like angel hair, will cook very fast. A medium sized shell pasta will take a little longer. The longer cooking pasta works well with chunky hearty ingredients, and the thin, smaller, or fresh pasta works a little better with simple quick cooking veggies like kale or spinach.
LOOKING FOR MORE ONE-POT DISHES?
CHECK OUT THESE AMAZING BLT INSPIRED RECIPES!
Light BLT Ranch Chicken Salad from The Creative Bite
Chopped BLT Salad with Creamy Dill Dressing from Swirls of Flavor
If you’ve tried One-Pot BLT Tortellini Skillet or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
One-Pot BLT Tortellini Skillet
- 20 oz cheese tortellini from refrigerator section
- 8 oz heavy cream
- 1 2/3 cup water
- 1/2 tsp garlic powder
- 2 handful spinach
- 1/2 cup shredded Monterrey jack cheese
- 1/2 cup halved cherry tomatoes
- Salt and Pepper to taste
- 1 cup shredded Monterrey jack cheese
- 2 tbsp grated Romano or Parmesan
- 8 slices cooked bacon chopped
- 2/3 cup halved cherry tomatoes
- 2 green onion sliced thin
- Place pasta, cream, water and garlic powder into an oven safe skillet. Simmer 8-10 min until the liquid has reduced and thickened.
- Add spinach, cheese, 1/2 cup tomatoes, 1/2 the bacon, and gently stir till cheese melts. Season with salt and pepper (remember you will add bacon at the end so careful with the salt).
- Top with remaining cheese and Romano. Broil for 3-5 minutes. Watch the pasta carefully because it will burn easily and you want a nice light brown top.
- Remove from oven and top with remaining tomatoes, green onion, and chopped bacon.
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Originally published in 2015, and updated in 2020 for reader enhancement and enjoyment.