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Double Crispy Bacon & Spinach-Ricotta Tortellini

Double Crispy Bacon & Spinach-Ricotta Tortellini

with Rocket & Parmesan Cheese

Recipe Development TeamUpdated on April 17, 2026

Get up to $230 off

Get up to $230 off

Calories

:

771 kcal

Protein

:

40g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Milk
Eggs
Gluten
Wheat
May contain traces of allergens
Almond
Cashew
Crustaceans
Fish
Hazelnut
Molluscs
Pine nut
Pistachio
Soy
Walnut

Crispy pieces of salty bacon are cooked until golden, then tossed with spinach and ricotta tortellini in a rich, rustic passata. Simmering to saucy perfection, this meal creates a delicious depth of flavour that pairs perfectly with the rocket and cheese!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Brown Onion

1

Capsicum

200 g

Bacon

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Rocket

1 packet

Spinach & Ricotta Tortellini

(Contains: Eggs, Gluten, Milk, Wheat; May be present: Almond, Cashew, Crustaceans, Fish, Hazelnut, Molluscs, Pine nut, Pistachio, Soy, Walnut.)

1 packet

Passata

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories771 kcal

Energy (kJ)3230 kJ

Fat32.9 g

of which saturates12 g

Carbohydrate75.6 g

of which sugars22.2 g

Dietary Fibre5.5 g

Protein40 g

Sodium2140 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

•Baking Paper

Cooking Steps

Roast the veggies & bacon

1

Preheat oven to 240°C/220°C fan-forced.
Roughly chop capsicum. Slice brown onion into thick wedges.
Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
In the last 5 minutes, sprinkle over diced bacon and roast until golden.

Cook the tortellini

2

While bacon is roasting, boil the kettle.
Pour boiled water from the kettle into a large saucepan over a high heat.
Bring to the boil, add spinach & ricotta tortellini and cook until al dente, 2 minutes.
Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain tortellini and return to saucepan.

Bring it all together

3

Once veggies are done, return saucepan to medium-high heat.
Add roasted bacon veggies, tomato sugo and the reserved pasta water, tossing until heated through and well combined, 1-2 minutes. Season to taste.

Serve up

4

Divide bacon and sugo tortellini between bowls.
Top with rocket and a drizzle of olive oil. Garnish with Parmesan cheese. Enjoy!

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