Weeknight magic! In just 30 minutes, you can cook up this cheesy-good meal made even tastier with broccoli and crunchy bacon!
- 1 lb frozen cheese tortellini
- 1 lb broccoli florets, 8 cups
- 4 slices bacon, cut into 1/2-inch pieces
- 1 clove garlic, finely chopped
- 4 oz cream cheese, at room temperature
- 2 c milk
- 3 tsp dried Italian seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 c shredded Italian 6-cheese blend
- 2 tbsp grated Parmesan cheese, plus additional
Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking time. Drain, reserving 1/3 cup pasta cooking water. Return pasta and broccoli to pot.
Meanwhile, in large nonstick skillet, cook bacon over medium heat until crisp, 8 to 10 minutes. Drain, reserving 1 tablespoon drippings in skillet. Cook garlic in drippings, stirring, over medium-low heat, until fragrant, 30 seconds.
Add cream cheese, milk, Italian seasoning, salt and pepper; cook, stirring, until cream cheese is melted. Over medium-high heat, bring to boil; reduce to medium-low and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Stir in reserved water, then cheese blend and 2 Tbs. Parmesan; cook, stirring, until cheese is melted, 1 minute. Stir cheese sauce into pasta mixture until combined. Transfer to serving bowl; sprinkle with bacon. If desired, serve with additional Parmesan.
Calories: 730. Protein: 35 g. Fat: 38 g. (20 g. sat.) Chol.: 124 mg. Carbs.: 67 g. Sodium: 1,135 mg. Fiber: 5 g. Sugar: 11 g.