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Ricotta & Spinach Tortellini
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Ricotta & Spinach Tortellini

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner
Keyword: barilla, barilla pasta, tortellini
Servings: 2 people
Author: Barilla®


  • 1 package Barilla® Ricotta & Spinach Tortellini
  • 1/2 small yellow onion peeled and chopped
  • 1/4 cup heavy cream
  • 4 fresh basil leaves washed and torn
  • 4 bacon slices julienned
  • 1 28-oz Italian style canned tomatoes chopped
  • 1/3 cup Parmigiano-Reggiano cheese grated
  • Salt and black pepper, to taste


  • Bring a large pot of water to a boil, season with salt.
  • Render bacon until crispy in a large skillet over medium heat, and set aside to drain.
  • Saute onion in bacon fat over medium heat until translucent, about 4 minutes.
  • Add tomatoes, bring to boil.; season with salt and pepper.
  • Add cream and simmer a few minutes.
  • Cook tortellini according to package directions.
  • Drain tortellini and toss with the sauce in a large mixing bowl.
  • Stir in cheese and basil.
  • Top with crispy bacon over the top before serving.