Tortellini are plump and tender after simmering in the sauceno need to cook them before adding to the pan.
And little pockets of cheese pop throughout each bite of this wonderful weeknight dinner.
1 1/2cupschicken stock
2 1/2tsp.smoked paprika, divided
1(24-oz.
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)jar marinara sauce(3 cups)
2(10-oz.)pkg.
refrigerated cheese tortellini(such as Giovanni Rana)
1 1/2cupsshredded smoked Cheddar or mozzarella cheese(6 oz.
), divided
3/4cuppanko breadcrumbs
1/4cupgrated Parmesan cheese(1 oz.)
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1Tbsp.olive oil
1garlic clove, grated (about 1/2 tsp.)
Heat bacon in a large, deep ovenproof skillet over medium.
Cook, stirring occasionally, until bacon is crisp, about 7 minutes.
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Add onion; cook, stirring often, until softened, about 3 minutes.
Simmer, stirring occasionally, until greens are wilted, about 4 minutes.
Add tomato sauce and tortellini:
Stir in marinara, and return to a simmer over medium-high.
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Add tortellini; cook, stirring occasionally, until tortellini begin to plump and soften, about 4 minutes.
Add cheeses and panko topping:
Remove from heat; fold in 1 cup Cheddar or mozzarella.
Sprinkle top with remaining 1/2 cup Cheddar or mozzarella.
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Broil:
Broil until panko topping is golden brown, about 2 minutes.
Recipe Tips From TheSouthern LivingTest Kitchen
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Credit:Morgan Hunt Glaze; Prop Stylist: Pricilla Montiel; Food Stylist: Emily Nabors Hall
