Bacon Cheeseburger Tortellini Recipe

I combined ground chuck, bacon, onions, minced garlic, diced tomatoes and tortellini in cheese sauce to create my Bacon Cheeseburger Tortellini, and I share one unexpected trick in the method that ties it all together.

I call this Bacon Cheeseburger Tortellini my guilty weeknight masterpiece. I was skeptical at first but with browned ground chuck and chopped bacon the flavors snap together in a way that makes you pause, like wait whats happening here.

It’s messy, not fancy, but people disappear from the table fast. I throw a little bit of everything into a creamy pan which somehow hits that burger nostalgia without being predictable.

Perfect for Sports Mom Dinners Quick Meals and also sits right up there with Tortellini And Bacon Recipes that friends beg me to bring. Try it when you want something bold and weirdly comforting.

Ingredients

• Ground chuck: protein punch, lots of fat, gives juicy burger flavor.
• Bacon: smoky, salty, adds crisp texture and big umami boost.
• Cheese tortellini: carbs and cheese, comforting, fills you’re up quick.
• Diced tomatoes: fiber and acidity, brightens dish and cuts it’s richness.
• Sharp cheddar: tangy, melts into sauce, adds savory bite.
• Cream cheese: makes sauce silky, adds fat and mild tang.
• Yellow onion: sweet when cooked, gives aroma, some fiber.
• Garlic: tiny but mighty, sharp aroma, deepens overall flavor.
• Sauces: Worcestershire, ketchup, mustard add umami, tangy sweet balance.

Ingredient Quantities

• 1 lb ground chuck (80/20)
• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 9 oz cheese tortellini (fresh or frozen)
• 1 (14.5 oz) can diced tomatoes, drained
• 1 cup shredded sharp cheddar cheese
• 4 oz cream cheese, softened
• 1/2 cup whole milk (more if you like it thinner)
• 1 tablespoon Worcestershire sauce
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon butter or olive oil for cooking
• Salt and black pepper to taste
• Fresh parsley or chives for garnish, optional

How to Make this

1. Cook the chopped bacon in a large skillet over medium heat until crisp, remove with a slotted spoon to a paper towel and leave about 1 tablespoon of bacon fat in the pan (or drain most and add 1 tablespoon butter or olive oil if you prefer).

2. Add the diced onion to the hot pan and saute until soft and translucent, about 4 to 5 minutes, then stir in the minced garlic and cook another 30 seconds until fragrant.

3. Push onions to the side, add the ground chuck and break it up with a spatula, brown until no pink remains and juices mostly evaporate, seasoning with salt and black pepper as you go.

4. Stir in Worcestershire sauce, ketchup and yellow mustard, mixing well so the beef is evenly coated, then fold in the drained diced tomatoes and the cooked bacon bits; let this simmer on low while you finish the pasta and sauce.

5. Meanwhile, cook the cheese tortellini per package directions until al dente; before draining scoop out about 1/2 cup of the pasta cooking water and set aside, then drain the tortellini.

6. In a separate saucepan over low heat melt the softened cream cheese with the whole milk, whisking until smooth and lump free; add the shredded sharp cheddar a handful at a time and stir until melted and silky, thinning with reserved pasta water or a little more milk if it gets too thick.

7. Taste the cheese sauce and season with a little salt and pepper if needed, you can also add a splash more Worcestershire or a pinch of sugar if it tastes flat.

8. Combine the beef and tomato mixture with the cheese sauce in the large skillet (or pour the sauce into the beef pan), then gently fold in the cooked tortellini so every piece is coated, heat together for 1 to 2 minutes so flavors marry — if it seems too thick, loosen with a splash of milk or the reserved pasta water.

9. Serve hot, sprinkle with chopped fresh parsley or chives if you want a bright finish, and dont forget to taste for one last seasoning check before plating.

Equipment Needed

1. Large heavy skillet (12 inch), for cooking bacon then browning the beef — holds heat well and gives good sear
2. Large pot for boiling the tortellini (and to scoop out that 1/2 cup pasta water)
3. Small saucepan for melting cream cheese and making the cheddar sauce
4. Colander for draining tortellini and the canned diced tomatoes
5. Slotted spoon to lift the crisp bacon out without all the fat
6. Sturdy spatula or wooden spoon to break up the ground chuck and stir everything together
7. Whisk to smooth out the cream cheese and emulsify the cheese sauce
8. Measuring cups and spoons for milk, ketchup, Worcestershire and seasonings
9. Cutting board and sharp chef knife for chopping onion, garlic and parsley
10. Box grater for shredding sharp cheddar (or just use pre shredded if youre short on time)

FAQ

Bacon Cheeseburger Tortellini Recipe Substitutions and Variations

• Ground chuck (80/20): swap with ground pork for a similar fat and flavor, or ground turkey if you want it leaner (add a tablespoon oil or some extra bacon grease so it wont be dry), or try plant-based crumbles like Impossible/Beyond for a vegetarian twist.
• Bacon: use pancetta or smoked prosciutto for that porky, salty hit (less smoky), or turkey bacon if you need lower fat, or diced breakfast sausage if you want more spice.
• Cheese tortellini (fresh/frozen): substitute cheese ravioli or large gnocchi, or use plain pasta like penne or cavatappi and stir in extra cheddar/cream to mimic the cheesy pockets; adjust cook time accordingly.
• Cream cheese: use mascarpone for a richer, silkier sauce, or ricotta thinned with a splash of milk for a lighter texture, or sour cream/Greek yogurt off heat for tang (yogurt can break if boiled).

Pro Tips

– Save about a tablespoon of the bacon fat and use it to cook the onions and beef, it adds real depth, if you drain it all then add a little butter and remember to taste for salt later because you lost some flavor.

– Cube the cream cheese before you melt it and keep the heat low, whisk constantly and dont dump the cheddar in all at once or youll get stringy clumps, if it thickens too much stir in reserved pasta water a splash at a time to make it silky.

– Brown the beef well so you get some browned bits on the pan, scrape those up into the sauce, and season the meat gradually while you cook not just at the end or it will taste flat.

– Hold back a few bacon bits and some extra cheddar for topping, and add a tiny splash of vinegar or a squeeze of lemon at the very end to brighten the whole dish, it really wakes up the flavors.