Skillet Tortellini With Corn And Crispy Rosemary Recipes

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TORTELLINI WITH CREAMED CORN AND BACON



Tortellini With Creamed Corn and Bacon image

I can never get enough macaroni and cheese and this updated version is adapted from the restaurant "Signatures" in Washington, DC.

Provided by Roxygirl in Colorado

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

12 ounces elbow macaroni, cut into 1/2 inch pieces (I use tortellini) or 12 ounces cheese tortellini
4 slices thick-cut bacon, cut into 1/2 inch pieces
1/2 cup thinly sliced shiitake mushroom
2 large shallots, chopped
2 garlic cloves, chopped
1 1/4 cups whipping cream
1 cup frozen white corn kernels, thawed
1 cup grated parmesan cheese, divided
2 tablespoons chopped fresh parsley
1 1/2 cups coarsely grated cheddar cheese

Steps:

  • Cook macaroni/tortellini in large pot of boiling water until tender, but still firm to bite.
  • Preheat broiler.
  • Butter a 13 x 9 casserole dish.
  • Cook bacon in large skillet over medium-high heat until crisp.
  • Transfer bacon to paper towel-lined plate to drain.
  • Add mushrooms to the skillet (with bacon drippings).
  • Sauteed until golden, about 6 minutes.
  • Add shallots and garlic and saute about 5 minutes (until golden).
  • Add macaroni, cream, and corn and toss until sauce coats macaroni, abut 3 minutes.
  • Stir in 1/2 cup Parmesan cheese, parsley, and bacon.
  • Transfer to baking dish.
  • Sprinkle with cheddar cheese and remaining Parmesan cheese.
  • Broil until brown, about 3 minutes (don't let burn).

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