Be sure to pair this with Minestrone Soup and my Olive Garden Alfredo recipe! (more…)

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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.

Storing Leftovers

• 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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Tortellini Al Forno

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!

Course Main Course

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 531kcal

Author Stephanie

Ingredients

• 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)

US Customary - Metric

Instructions

• 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!

Video

Nutrition

Calories: 531kcal | Carbohydrates: 47g | Protein: 24g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 725mg | Potassium: 176mg | Fiber: 3g | Sugar: 2g | Vitamin A: 710IU | Vitamin C: 2.1mg | Calcium: 361mg | Iron: 2.9mg

Love Olive Garden Copycat Recipes? Try my Olive Garden Alfredo Sauce Recipe next!

I definitely like Olive Garden’s salad more than anyone else on the planet. I really do. Although you can buy their salad dressing online or in stores,  it’s easy/inexpensive to make your own!

Be sure to pair your dressing with the classic salad ingredients that Olive Garden uses! ⬇️

Olive Garden Salad Ingredients

• Fresh Iceberg Lettuce
• Vine Ripened Tomatoes
• Large Black olives
• Red onions
• Pepperoncini’s– Jarred and are found in the same section as the pickles/olives
• Croutons-You can actually purchase Olive Garden’s Croutons, OR make my homemade crouton recipe!)
• Parmesan cheese

Pro Tips

• Be sure to use a high quality olive oil that is made for salads and marinades. It should indicate this right on the front label. I use Pompeian Extra Virgin Olive Oil. (I prefer smooth over robust.)
• Using a mini food processor makes it much easier to emulsify this dressing, which thickens in a bit and ensures it doesn’t separate.
• If your dressing separates, simply shake it prior to serving.
• If your olive oil solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. It may also become cloudy but is still safe. This may or may not happen, it depends on the type of olive oil used.

Storing Leftover Salad

• Refrigerate prepared salad as soon as possible in an airtight container, free from as much moisture as possible.
• Refrigerated salad lasts anywhere from 1-3 days, it’s only as good until the least-fresh ingredient in the salad begins to go bad.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• Mini Food Processor– My favorite tool to easily combine/emulsify salad dressing.
• Salad Dressing Shaker
• Salad Dressing Serving Container (Cruet)
• Extra Virgin Olive Oil– Developed for dressings and marinades.

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Copycat Olive Garden Salad Dressing

This homemade copycat Olive Garden Salad Dressing tastes just like the restaurant version. Learn how to make this salad at home for your family and friends!

Course Salad Dressing

Cuisine American, Italian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 22 tablespoons

Calories 68kcal

Author Stephanie

Ingredients

• 3/4 cup extra virgin olive oil high-quality olive oil yields much better results in this recipe
• .7 oz Zesty Italian Dressing Mix
• 1/3 cup distilled white vinegar
• ¼ cup water
• 1 Tablespoon Romano grated. (Optional.)
• 3 teaspoons sugar
• 1 ½ teaspoons mayo not miracle whip
• 1 teaspoon Dijon mustard
• ½ teaspoon EACH: Italian seasoning, salt
• ¼ teaspoon EACH: pepper, garlic powder

US Customary - Metric

Instructions

• Combine all ingredients in a mini food processor or a jar with a lid and blend/shake thoroughly until combined. Chill until ready to use.
• Be sure to shake before each use.

Video

Notes

Pro Tips

• Be sure to use a high quality olive oil that is made for salads and marinades. It should indicate this right on the front label. I use Pompeian Extra Virgin Olive Oil. (I prefer smooth over robust.)
• Using a mini food processor makes it much easier to emulsify this dressing, which thickens in a bit and ensures it doesn't separate.
• If your dressing separates, simply shake it prior to serving.
• If your olive oil solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. It may also become cloudy but is still safe. This may or may not happen, it depends on the type of olive oil used.

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Nutritional information is an estimate and is per tablespoon there are approximately 22 tablespoons in this recipe.

Nutrition

Calories: 68kcal | Carbohydrates: 0.2g | Protein: 0.02g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.1mg | Sodium: 55mg | Potassium: 1mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 1mg | Iron: 0.1mg