I finally found the perfect bridge between my two biggest comfort food cravings: juicy cheeseburgers and tender pasta. After whipping up this Bacon Cheeseburger Tortellini Recipe for dinner last night, I can honestly say it’s a game-changer for busy weeknights when you need something hearty. The way the creamy cheese sauce clings to the meat and tortellini is just magical, and my family scraped their plates clean.
It comes together so quickly in just one skillet, saving me from a mountain of dishes later. It comes together so quickly in just one skillet, saving me from a mountain of dishes later. You can also enjoy similar comforting flavors in a Roasted Turkey Breast Recipe for a satisfying alternative to weeknight dinners. I can’t wait to share exactly how I made this cheesy masterpiece so you can bring this joy to your own table.
Ingredients
Here is everything you need to recreate this savory pasta dish at home, including specific measurements and why I chose them.
- 1 pound Ground Beef: I use ground chuck or lean beef for the best burger flavor base.
- 1 cup Bacon Bits: You can fry fresh bacon and crumble it, but pre-cooked bits save time.
- 1/2 cup Yellow Onion: Dicing this finely adds a subtle sweetness and aromatic depth.
- 14.5 ounce Petite Diced Tomatoes: Drain these well so you don’t water down your creamy sauce.
- 2 cups Heavy Whipping Cream: This is essential for creating that luxurious, thick cheese sauce texture.
- 3 cups Cheddar Cheese: Shredding a block yourself melts much smoother than pre-shredded bags.
- 12 ounces Cheese Tortellini: Refrigerated fresh pasta cooks faster and tastes fresher than dried.
- 3 tablespoons Unsalted Butter: Using unsalted lets you control the sodium level in the sauce.
- 3 tablespoons All-Purpose Flour: This acts as the thickener for your homemade cheese roux.
- 1 teaspoon Seasoned Salt: Adds a robust, savory kick that plain salt just can’t match.
- 1 teaspoon Garlic Powder: Provides that necessary garlic punch without the risk of burning fresh cloves.
- 1 teaspoon Onion Powder: Reinforces the savory onion profile in every single bite.
- Salt and Black Pepper: Use these to taste at the very end to balance the flavors.
Note: This recipe yields approximately 6 generous servings perfect for a family dinner.
Variations
Customizing this dish is easy, so feel free to tweak ingredients to match your dietary needs or pantry staples.
- Protein Swaps: If you want a lighter meal, try swapping the ground beef for ground turkey or chicken. It still tastes great with the cheese sauce but cuts down on some of the fat content.
- Vegetable Boost: Sneak in some extra nutrition by adding chopped spinach or diced bell peppers when sautéing the onions. The kids won’t even notice the veggies hidden in the cheesy goodness.
- Spice Kick: For those who love heat, add diced jalapeños or a dash of cayenne pepper to the sauce. You could also swap the standard diced tomatoes for a can of Rotel with green chilies.
- Cheese Options: While cheddar is classic for a cheeseburger vibe, pepper jack adds spice. Smoked gouda is another excellent choice that pairs beautifully with the bacon flavor.
Cooking Time
- Prep Time: 5 minutes
- Cooking Time: 25 minutes
- Total Time: 30 minutes
Equipment You Need
Having the right tools ready will make this one-pot meal come together effortlessly.
- Large Skillet or Sauté Pan: You need a deep pan to hold the meat, sauce, and pasta comfortably.
- Large Pot: Essential for boiling the tortellini separately before adding it to the sauce.
- Colander: Used for draining the grease from the beef and the water from the pasta.
- Whisk: Crucial for stirring the flour and cream to ensure a lump-free cheese sauce.
- Chef’s Knife: Necessary for dicing the onion smoothly and efficiently.
- Wooden Spoon: Perfect for sautéing the beef and stirring the final heavy mixture.
- Measuring Cups and Spoons: Ensures you get the perfect ratio of flour, liquid, and spices.
How to Make Bacon Cheeseburger Tortellini
This recipe comes together in a few straightforward stages, ensuring you build layers of flavor as you go.
Boil the Pasta and Brown the Meat
Start by getting your tortellini cooking in boiling water while you work on the meat base. In your large skillet, brown the ground beef with the diced onions until fully cooked. Make sure to drain the grease well so the final dish isn’t oily.
Create the Roux Base
Lower the heat immediately and melt the butter directly into the skillet with the cooked meat removed (or pushed to the side). Sprinkle the flour over the melted butter and stir constantly for a few minutes. This cooks out the raw flour taste and creates the thickening agent.
Whisk the Cream Sauce
Slowly pour in the heavy whipping cream while whisking continuously to prevent any lumps from forming. As the mixture bubbles and thickens, stir in your shredded cheese gradually. Keep stirring until you have a velvety, smooth cheese sauce.
Combine and Serve
Return the drained beef, onions, and cooked tortellini into the skillet with the sauce. Add the seasonings, drained tomatoes, and most of the bacon bits, tossing gently to coat everything. Top with the remaining bacon and it is ready to serve immediately.
Additional Tips for Making this Recipe Better
I have learned a few tricks over the years that take this dish from good to absolutely unforgettable.
- I always salt my pasta water generously because it infuses flavor right into the tortellini dough itself.
- I recommend shredding your own cheese from a block because pre-shredded cheese has anti-caking agents that make the sauce grainy.
- I sometimes reserve a little bit of the pasta cooking water just in case the cheese sauce gets too thick and needs thinning.
- I prefer to use lean ground beef (90/10) so there is less grease to drain off in the beginning steps.
- I let the cream come to room temperature before adding it to the pan, which helps it incorporate into the roux much faster.
How to Serve Bacon Cheeseburger Tortellini
Presentation can turn this simple skillet meal into a dinner that looks like it came from a restaurant.
Serve this hot right out of the skillet for a rustic family-style appeal. A sprinkle of fresh chopped parsley or green onions adds a nice pop of color against the orange cheese sauce. For a true burger experience, you can top individual bowls with shredded lettuce, diced pickles, or a drizzle of ketchup and mustard. A side of garlic bread or a crisp green salad cuts through the richness perfectly.You can also pair it with Crispy Parmesan and Gruyere Potato Gratin Recipe for a full indulgent meal.
Nutritional Information
Here is a quick breakdown of the estimated nutrition per serving to help you plan your meals.
- Calories: ~1150 kcal
- Protein: ~51g
- Carbohydrates: ~49g
- Fat: ~84g
Make Ahead and Storage
Knowing how to store this dish properly means you can enjoy delicious leftovers for days.
Refrigerating Leftovers
Place any cooled leftovers in an airtight container and store them in the fridge for up to 3 days. The sauce will thicken significantly when cold, so don’t worry if it looks solid.
Reheating Instructions
Reheat individual portions in the microwave with a splash of milk or water to loosen the sauce. Stir halfway through heating to ensure the tortellini warms through evenly without drying out.
Freezing Guidelines
I generally don’t recommend freezing this dish because cream-based sauces can separate and become grainy when thawed. It is definitely best enjoyed fresh or from the fridge within a few days.
Why You’ll Love This Recipe
There are so many reasons this pasta has become a regular rotation in my monthly meal planning.
- Incredible Comfort Food:
It combines the two greatest comfort foods, pasta and burgers, into one warm, cheesy bowl. It satisfies cravings for savory beef and creamy carbs simultaneously. - Quick Weeknight Dinner:
From start to finish, you can have this on the table in just 30 minutes. It requires minimal prep work, making it ideal for busy evenings after work. - Kid-Friendly Flavors:
The familiar flavors of cheeseburgers make this an instant hit with picky eaters and children. Even adults love the nostalgic taste of a classic diner burger in pasta form. - Highly Customizable:
You can easily adapt the recipe to use whatever protein, cheese, or pasta shape you have on hand. It is a forgiving recipe that welcomes creativity and pantry staples. - One-Pan Cleanup:
Aside from the pot for boiling pasta, everything happens in one skillet. This means less time scrubbing dishes and more time relaxing after dinner.
Bacon Cheeseburger Tortellini Recipe
Ingredients
Method
- Start by getting your tortellini cooking in boiling water while you work on the meat base. In your large skillet, brown the ground beef with the diced onions until fully cooked. Make sure to drain the grease well so the final dish isn’t oily.
- Lower the heat immediately and melt the butter directly into the skillet with the cooked meat removed (or pushed to the side). Sprinkle the flour over the melted butter and stir constantly for a few minutes. This cooks out the raw flour taste and creates the thickening agent.
- Slowly pour in the heavy whipping cream while whisking continuously to prevent any lumps from forming. As the mixture bubbles and thickens, stir in your shredded cheese gradually. Keep stirring until you have a velvety, smooth cheese sauce.
- Return the drained beef, onions, and cooked tortellini into the skillet with the sauce. Add the seasonings, drained tomatoes, and most of the bacon bits, tossing gently to coat everything. Top with the remaining bacon and it is ready to serve immediately.
Notes
- I always salt my pasta water generously because it infuses flavor right into the tortellini dough itself.
- I recommend shredding your own cheese from a block because pre-shredded cheese has anti-caking agents that make the sauce grainy.
- I sometimes reserve a little bit of the pasta cooking water just in case the cheese sauce gets too thick and needs thinning.
- I prefer to use lean ground beef (90/10) so there is less grease to drain off in the beginning steps.
- I let the cream come to room temperature before adding it to the pan, which helps it incorporate into the roux much faster.
