Spinach & Bacon Tortellini

Recipes

Aug 23

Written By Jennifer Minyard

Spinach & Bacon Tortellini - High Altitude Recipe

When you live at elevation, comfort food needs to be both reliable and rewarding—and this Spinach & Bacon Tortellini delivers on both. Creamy, savory, and packed with flavor, this dish comes together quickly while still respecting the unique challenges of cooking at high altitude. Whether you’re making a cozy weeknight dinner or serving guests, this recipe is designed to turn out perfectly above 3,000 feet without broken sauces, mushy pasta, or undercooked tortellini.

Cheese tortellini in a tomato cream sauce with spinach and bacon.

The High Altitude Cooking Science (Why Adjustments Matter)

Cooking pasta dishes at high altitude isn’t as straightforward as it is at sea level. Here’s what’s happening in your kitchen:

Water boils at a lower temperature as elevation increases, meaning tortellini takes longer to cook through.
Evaporation happens faster, which can cause cream-based sauces to thicken too quickly or separate.
Proteins and fats behave differently, making bacon render faster and dairy more prone to curdling.

This recipe compensates by slightly increasing cook times, moderating heat levels, and layering ingredients strategically to maintain texture and flavor.

Spinach & Bacon Tortellini

PREP TIME: 10 minutes COOK TIME: 30 minutes SERVINGS: 4

Ingredients

12–16 oz refrigerated or frozen cheese tortellini

8 slices thick-cut bacon, chopped

2 Tablespoons Olive Oil

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes with basil, garlic and oregano

2 Tablespoons chopped fresh basil

3 cups fresh spinach, loosely packed

1/2 tsp black pepper

1/2 tsp salt

2 Tablespoons all-purpose flour

3/4 cup heavy cream

1 cup milk

1/2 cup grated Parmesan cheese

Directions

1. Cook the tortellini : Bring a large pot of water to a rolling boil. Add salt generously. Cook tortellini 1–2 minutes longer than package directions, testing for doneness rather than relying on time. Drain and set aside.

2. Render the bacon : In a large skillet over medium heat, cook bacon until just crisp. Remove bacon and place on a paper towel. Leave 1–2 tablespoons of bacon fat in the pan.

3. Build the sauce base : Lower heat to medium-low. Add olive oil and garlic into the pan and sauté for 30 seconds until fragrant. Once golden brown, add in the tomatoes, spinach, basil, garlic, salt and pepper. Cook until the tomatoes are just starting to boil and the spinach has cooked down.

4. Make cream sauce : Combine and whisk together the flour with the milk and cream. Stir this into the tomato mixture and add the Parmesan cheese. Heat the mixture again on medium heat and then lower heat and simmer about 5 minutes.

5. Simmer gently : Allow the sauce to simmer—not boil—for 5–7 minutes until slightly thickened. Stir frequently to prevent scorching.

6. Combine & finish : Add cooked tortellini and bacon to the sauce. Stir gently until spinach wilts and pasta is fully coated. Serve.

Simply Altitude Pro Tips

Never boil cream sauces at altitude—they will break faster than at sea level.
If the sauce thickens too quickly, add 1–2 tablespoons of broth or pasta water to loosen it.
Frozen tortellini often performs better at elevation than fresh because it holds structure longer.
Use heavy cream, not half-and-half, for better stability at high altitude.
Bacon cooks faster at elevation—watch closely to avoid bitterness.

Explore More High-Altitude Cooking

If you enjoyed this recipe, make sure to explore our High Altitude Cooking page. It’s the combined resource for mastering the science of mountain cooking, featuring helpful adjustment charts and troubleshooting tips for every elevation.

Looking for more mountain-tested recipes? Try these next: