Recipe Ingredients
- Kosher salt and freshly ground black pepper, to taste
- 1 (19 oz.) bag Celentano Cheese Tortellini
- 8 slices bacon, cut into 1-inch pieces
- 1 small butternut squash, peeled, seeded and cut into 1/2-inch pieces
- 1 cup chopped and stemmed kale
- 4 sage leaves, finely chopped, plus more for garnish
- 1/2 cup shredded Parmesan cheese
- 4 oz. fresh mozzarella, cut into 1/2-inch slices
- Crushed red pepper flakes, for garnish
Recipe Directions
- Bring large pot of salted water to boil over high heat. Cook tortellini according to package directions. Reserve 1/4 cup pasta cooking water. Drain; set aside.
- Preheat oven to 400°F. Heat large skillet over medium heat. Add bacon and cook, stirring occasionally until golden-brown and crisp, about 8 to 10 minutes.
- Transfer bacon to a paper-towel-lined plate. Set aside.
- Add squash to bacon fat and cook, stirring frequently, until crisp-tender, about 8 to 10 minutes. Stir in kale and sage, and cook until wilted, about 1 minute. Add tortellini, reserved bacon and pasta water and toss to coat. Remove from heat.
- Sprinkle with Parmesan cheese and top with mozzarella slices. Bake until cheese is melted and lightly browned, about 5 to 8 minutes. Top with sage and crushed red pepper flakes. Serve and enjoy.
