Tuscan Tortellini Skillet Bake

Here, savory pancetta gets paired with sun-dried tomatoes, garlic, and oregano, then simmered with heavy cream and finished with grated Parmesan and fresh spinach. It’s tossed with cooked tortellini, topped with fresh mozzarella, and broiled to creamy, melty, just-slightly-browned perfection.

Ingredients

• Kosher salt
• 1 lb. fresh or frozen cheese tortellini
• 4 oz. sun-dried tomatoes in oil, finely chopped (about 2/3 c.), plus 2 tbsp. tomato oil
• 2 oz. pancetta, finely chopped
• 6 oz. grape tomatoes, halved (about 1 c.)
• 3 cloves garlic, sliced
• 1 tbsp. chopped fresh oregano
• 1/2 c. heavy cream
• 1 oz. finely grated Parmesan (about 3/4 c.)
• 3 oz. spinach (about 3 packed c.)
• 4 oz. fresh mozzarella, torn
• Crushed red pepper flakes, for serving

Directions

1. Step 1Bring a large pot of water to a boil and stir in 1 tablespoon salt. Cook tortellini, stirring occasionally, until very al dente, about 2 minutes less than package instructions. Reserve 3/4 cup pasta water before draining. In colander, drizzle tortellini with tomato oil and toss to coat.
2. Step 2Place pancetta in a cold, large, heatproof skillet. Cook over medium heat, stirring occasionally, until crisp and golden brown on all sides, about 12 minutes. Add sun-dried tomatoes and grape tomatoes and cook, stirring frequently, until grape tomatoes begin to break down, 4 to 5 minutes. Stir in garlic and oregano and cook, stirring, until fragrant, 1 to 2 minutes. Add cream and pasta water and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 3 to 4 minutes. Stir in Parmesan until melted. Add spinach and tortellini and stir until spinach is wilted.
3. Step 3Preheat broiler to high. Top skillet with mozzarella. Broil, watching closely, until cheese is melty and starting to brown in some spots, 3 to 4 minutes. Top with red pepper.