Bacon Tortellini Bake

New Year's Eve. I was asleep at 9:45. The kids were asleep at 8. Meghan texted at 11:58 — "see you next year" — and I woke to my phone, responded "see you next year," then went back to sleep. The most responsible New Year I have ever had.

New Year's Day I made pancakes (first of 2025 — burned the first one) and sat on my couch with the kids and we watched the Rose Parade. Liam is obsessed with the floats. Nora is obsessed with the marching bands. We have our roles.

I wrote in the notebook Wednesday. First entry of 2025. I wrote: Sean, year two and a third without you. I am still here. The kids are still here. Your mother calls. My mother feeds us. The clinic is the work. I love you. Goodnight.

Group Tuesday. Bernadette asked us what we want from the coming year. I said continuity. I said I want to keep doing what I am doing. She said continuity is underrated. The ALS widower said he wants to take his first trip alone — a hike in the White Mountains in May. We all clapped.

Clinic is starting up slow the first week of January. I reviewed my patient list, identified fifteen who need outreach, had Shanice split the list with me.

Dr. Rashid mentioned lead NP again Friday. I said I am still thinking. He said good.

Saturday pancakes. Burned the first one. A full blizzard Sunday — eight inches. School canceled Monday. Kids will be thrilled.

Sunday dinner did not happen at Southie because of the snow. I made a big pot of chicken soup. Rotisserie chicken stripped down, broth, carrots, celery, onion, thyme, egg noodles. Half a pot for Monday, half for Tuesday dinner because the snow will still be a problem.

Food of the week: my chicken soup. It is not yet a thing. It is the soup that kept him alive — though I have not called it that yet and I never will in front of anyone. I make it for us. It is what we eat.

The chicken soup carried us through Monday and Tuesday, and by Wednesday I was thinking about something with a little more weight to it — something the kids would actually fight over. This bacon tortellini bake is the kind of thing I started making in the second year, when I realized I needed recipes that felt like effort without requiring effort, because some weeks the margin is thin. It is warm, it is filling, it reheats well, and Nora asks for it by name now, which is the only review that matters to me.

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 6

Ingredients

1 package (19 oz) refrigerated cheese tortellini
6 strips bacon, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1 cup chicken broth
3/4 cup heavy cream
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (optional)

Instructions

Preheat. Heat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
Cook the bacon. In a large oven-safe skillet over medium heat, cook the chopped bacon until crispy, about 6–8 minutes. Transfer bacon to a paper-towel-lined plate, leaving about 1 tablespoon of drippings in the pan.
Soften the aromatics. In the same skillet over medium heat, add the diced onion and cook until softened, about 4 minutes. Add the garlic and cook 1 minute more until fragrant.
Build the sauce. Stir in the diced tomatoes with their juices, chicken broth, heavy cream, Italian seasoning, salt, and pepper. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
Combine. Add the tortellini and three-quarters of the cooked bacon to the skillet. Stir to coat everything in the sauce. If your skillet is not oven-safe, transfer the mixture to the prepared baking dish.
Top and bake. Sprinkle 1 cup of the mozzarella over the top, followed by the Parmesan. Bake uncovered for 20–25 minutes, until the cheese is melted and bubbling and the edges are just starting to brown.
Finish. Remove from oven. Scatter the remaining bacon and the rest of the mozzarella over the top. Let rest 5 minutes before serving. Top with fresh parsley if using.

Nutrition (per serving)

Bacon Tortellini Bake — The Pot You Make When the Snow Won’t Stop