Bacon Cheeseburger Tortellini Recipe

Ash Tyrrell

Bacon Cheeseburger Tortellini Recipe

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 for dinner last night, I can honestly say it's a game-changer for busy weeknights when you need something hearty.

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Prep Time 5

Cook Time 25

Servings: 6

Ingredients Method Notes

Ingredients

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.

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.