Cheese tortellini, salty bacon, and crispy pan-fried Brussels sprouts are smothered in mozzarella cheese to create this Cheese Tortellini Skillet Meal. This meal is truly a cheese lover’s pasta dream come true.
Over the past few months, this Sausage Tortellini in a Creamy Tomato Sauce has become a huge favorite with my kids. Because of that, you’ll find a package of tortellini in my refrigerator at any given time.
Cheese Tortellini with Bacon and Brussels Sprouts was every bit as much of a hit. Despite the fact that one of my boys doesn’t love Brussels (no complaint here, that just means more for me!) they all gave this meal two thumbs up.
Cheese Tortellini
This tortellini recipe comes together in under 30 minutes and it’s truly a cheese lover’s dream come true. I made this skillet a couple of times and the first time I used cheese tortellini. My boys went nuts over that cheesy skillet.
The next time I made it, I tried spinach tortellini and I preferred that version. Both were delicious, but the cheese tortellini was just a little much for this girl. If you love a good cheese pull with your dinner? Go for it with all the cheese.
How To Cook Tortellini
Similar to any other pasta, boiling is the most common tortellini cooking method. However, I’ve found that when simmered in sauces or baked in the oven, refrigerated tortellini cooks through and softens nicely without the boiling step.
I don’t recommend making this with dried pasta, as there won’t be enough liquid in the recipe. For refrigerated tortellini, baking in the oven works nicely.
For more dinner inspiration and recipes that can be made in under 30 minutes, check out the Kielbasa Cabbage Potato Skillet, Better Than Take-Out Beef and Broccoli, and the Sweet and Sour Chicken Stir Fry. This One Pot Creamy Shrimp Pasta, Spinach Artichoke Chicken Salad, and this Honey Garlic Chicken are all quick and easy dinners that need to happen soon.
Kitchen Tip: I use this skillet to make this recipe.
Cheese Tortellini with Bacon and Brussels Sprouts
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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.
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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 ½ cup of warm water into the hot skillet. Use a flat spatula to scrape up the brown bits.
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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.
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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 ½ 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
Cheesy Tortellini with Bacon and Brussels Sprouts
Ingredients
- 6 slices bacon, about ⅓ lb, cut into 1-inch pieces
- ¾ 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
Instructions
- 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 ½ 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 ½ 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!
Notes
Nutrition
Larry says
Never thought about Brussels sprouts with pasta but why not – this looks delicious.
Donna says
This is so good. I used spinach/cheese tortellini mix. Next time I will double the amount of cream to make a little more saucy. I melted gruyere cheese in the cream and poured over everything, topped with shredded cheese mix and baked. Will def make again! Thanks for an awesome new recipe
Mary Younkin says
I’m so glad that you love the recipe, Donna!
Kaela says
I made this for my husband and I. We used spinach instead of brussel sprouts, and we substituted the cheese tortellini for chicken and and cheese tortellini! Delicious!!
Mary Younkin says
I’m so glad you liked it, Kaela!
Kay says
Great meal – I wanted it cold so I did not put the bacon in until serving!! Fun dish and like one other comment I would double the cream.
Mary Younkin says
I’m so glad you were able to adapt the dish to fit your taste, Kay! I hope you continue to enjoy the tortellini in the future. Happy cooking!