Cheesy Tortellini with Bacon and Brussels Sprouts
Description
30 minute meal are a life saver to working moms and dads. Refrigerated tortellini is the star of the recipe along with Brussels sprouts, bacon, heavy cream and Mozzarella cheese. Serve it with a side salad and garlic toast for a complete dinner.
Ingredients
6 slices bacon, cut into 1 inch pieces
3/4 lb. Brussels sprouts, halved
2 cloves garlic, minced
1/2 c. warm water
1/2 c. heavy cream
1/2 t. kosher salt
1/4 t. freshly ground black pepper
1/4 t. crushed red pepper flakes
16 oz. freshly shredded Mozzarella cheese (about 3 c.)
24 oz. refrigerated cheese or spinach tortellini
Directions
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Preheat oven to 350 degrees.
In a very large oven-safe skillet over medium-high heat, cook bacon for about 2 minutes; add the Brussels sprouts; cook, stirring occasionally, for 8-10 minutes, until bacon is cooked through and Brussels sprouts have browned. Transfer the bacon and Brussels sprouts to a platter.
Remove all but 1T. bacon grease from the skillet; place the skillet back over medium-high heat. Add the garlic; cook for 1 minute, until fragrant. Very carefully and slowly pour 1/2 c. warm water into the hot skillet; use a flat spatula to scrape up the brown bits.
Add the cream, salt, pepper and red pepper flakes to the skillet; stir to combine; lower heat to medium; let sauce simmer for 1 - 2 minutes, until it thickens slightly.
Add tortellini; stir well to coat thoroughly. Return bacon and Brussels sprouts; stir; remove from heat. Add 1/2 of the shredded cheese to the skillet; stir to combine. Top with the remaining cheese. Bake for 8-10 minutes, until tortellini is soft and cheese has melted.
8 servings.