This Tortellini Al Forno recipe has cheese-filled tortellini tossed in a rich and creamy garlic Alfredo sauce. It tastes just like Olive Garden’s famous dish and is super easy to make!
Be sure to try my Chicken Bacon Spinach Pasta next!
I have a pretty good collection of Olive Garden Copycat recipes going, and this one is definitely one of my favorites. (Okay, I say that about all of them. You got me.)
You can’t beat the cream sauce in this one. Or the cheese-filled tortellini. …Or the bacon on top.
What to Add to Tortellini Al Forno
In this recipe, I keep it simple and stick to the cream sauce, a little bit of spinach, and some crumbled bacon.
- For Meats, you could add ground sausage, chicken, shrimp, or steak.
- For Veggies, adding mushrooms, asparagus, or diced tomatoes would be delicious!
What is Tortellini Al Forno?
Al Forno = Food that’s baked in the oven. (Seriously. That’s all it means.)
The funny thing is that this particular tortellini recipe has evolved over time to where it’s often times not even baked in the oven anymore. (Kinda funny huh?)
I’ve actually tried baking this in the oven at the end and all that it does is cook the pasta too far past the Al Dente point. And it just adds an extra step, really. Not necessary folks, not necessary.
- Leftovers should be stored in an airtight container and used within 3 days. This meal reheats nicely in the microwave.
- You can also freeze leftovers and use them within 3 months. The cream sauce isn’t quite the same consistency as when it’s fresh, but it’s so delicious that you won’t care.
Try These Next!
- Olive Garden Alfredo Sauce
- Olive Garden Stuffed Chicken Marsala
- Broccoli Cheddar Chicken and Rice Casserole
- Olive Garden Zuppa Toscana
- Bobby Flay’s Meatball Recipe
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Rate and Comment!
Did you make this recipe?! Did the information help you? I would love if you would rate the recipe and leave a comment!
Tortellini Al Forno
- 20 oz. refrigerated Tortellini, (I like “Giovanni Rana” brand, and I prefer cheese stuffed!)
- 6 slices bacon, uncooked
- 2 teaspoons garlic, minced
- 2 Tablespoons all-purpose flour
- 1 pint half and half, (equivalent to 2 cups), you can sub whole milk.
- Salt/pepper, to taste
- ½ teaspoon dried Italian seasoning
- ¼ cup Parmesan, shredded
- ¼ Asiago cheese, shredded (can also use more Parmesan instead)
- ½ cup mozzarella cheese, shredded
- ¾ cup spinach, finely shredded (optional)
- Use kitchen shears to cut the bacon into 2-3 inch pieces so that they equally cover the pan and cook evenly.
- In a large skillet, (preferably cast iron), cook the bacon slowly on low heat. *Low and slow is best for bacon*.
- Once the bacon is nearly cooked and crisp on each side, cook the tortellini in a large pot according to package instructions. Set aside.
- Remove the cooked bacon from the pan, set aside to cool, and leave 2 Tablespoons of bacon grease in the pan. Keep the heat on low and add the garlic to the pan, cooking for about one minute.
- Increase the heat to medium. Gradually whisk in the flour, stirring constantly, until all flour is incorporated and the grease has thickened.
- Gradually add the half and half (keep stirring). Bring the mixture to a boil and add the salt/pepper and Italian seasoning. Reduce the heat back to low and stir for about 2 more minutes.
- Add the Parmesan, Asiago, and mozzarella cheeses. Stir until well incorporated and thick. Toss in the spinach and the Tortellini and use a rubber spatula to carefully incorporate it into the sauce.
- Once the spinach has wilted (about 1 minute), turn off the heat. Crumble the cooled bacon into smaller pieces and sprinkle over the Tortellini. Serve and enjoy!