Savor the mouthwatering combination of cheesy tortellini, crispy bacon, and caramelized Brussels sprouts. Perfect for a comforting weeknight dinner or a cozy gathering, this dish is sure to delight your taste buds and impress your guests.
Author:Munch Twist
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Lunch
Method:No bake
Cuisine:American
Ingredients
Scale
¾ lb Brussels sprouts, halved
6 slices bacon, cut into 1-inch pieces
16 ounces refrigerated cheese or spinach tortellini
2 cloves garlic, minced
½ cup heavy cream
½ cup warm water
¼ tsp crushed red pepper flakes
½ tsp kosher salt
¼ tsp freshly ground black pepper
16 ounces freshly shredded mozzarella cheese
Instructions
Preheat the oven to 350°F.
In a large oven-safe skillet over medium-high heat, cook the bacon for about 2 minutes.
Add the halved Brussels sprouts to the skillet. Cook, stirring occasionally, for 8-10 minutes, until the bacon is crispy and the Brussels sprouts are browned. Transfer the bacon and Brussels sprouts to a plate.
Leave about a tablespoon of bacon grease in the skillet and return it to medium-high heat.
Add the minced garlic and cook for 1 minute until fragrant.
Carefully pour in the warm water, scraping up the brown bits from the bottom of the skillet.
Stir in the heavy cream, kosher salt, black pepper, and crushed red pepper flakes. Let the sauce simmer for 1-2 minutes until it thickens slightly.
Add the tortellini to the skillet, stirring well to coat them with the sauce.
Return the bacon and Brussels sprouts to the skillet and stir again to combine. Remove from heat.
Mix in half of the shredded mozzarella cheese until well combined.
Top the dish with the remaining mozzarella cheese.
Bake the skillet in the preheated oven for 8-10 minutes, until the tortellini are tender and the cheese is melted and bubbly.
Remove from the oven and let it cool slightly before serving.