3/4 lb Brussels sprouts, halved
2 cloves garlic, minced
1/2 cup warm water
1/2 cup heavy cream
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
16 ounces freshly shredded mozzarella cheese, about 3 cups 24 ounces refrigerated cheese or spinach tortellini
Preheat the oven to 350°F. In a very large oven-safe skillet over medium-high heat, cook the bacon for about 2 minutes, then add the Brussels sprouts. Cook, stirring occasionally, for 8-10 minutes, until the bacon is cooked through and the Brussels sprouts have browned. Transfer the bacon and Brussels sprouts to a plate. Leave about a tablespoon of bacon grease in the skillet. Place the skillet back over medium-high heat. Add the garlic to the skillet and cook for 1 minute, until fragrant. Carefully pour 1/2 cup of warm water into the hot skillet. Use a flat spatula to scrape up the brown bits. Add the cream, salt, pepper, and pepper flakes to the skillet and stir to combine. Lower the heat to medium and let the sauce simmer for 1 to 2 minutes, until it thickens slightly. Add the tortellini and stir well to coat thoroughly. Return the bacon and Brussels sprouts to the pan and stir again. Remove from the heat. Add 1/2 the shredded cheese to the skillet and stir to combine. Top with the remaining cheese. Bake for 8-10 minutes, until the tortellini is soft and the cheese has melted. Enjoy!