Cheesy Pumpkin Tortellini Bake (Print Version)
# Ingredients:
01 -
20 oz of your favorite tortellini (try three cheese or any other flavor).
02 -
1 small yellow onion, sliced thin.
03 -
1 1/4 cups of rich heavy cream.
04 -
1/2 tsp red pepper flakes (add more if you like it spicier).
05 -
2 Tbsp of olive oil.
06 -
3 garlic cloves, finely chopped.
07 -
1 1/4 cups of shredded cheese (use Mozzarella, Parmesan, Romano, or any combo you like).
08 -
2/3 cup smooth pumpkin puree.
09 -
A pinch of salt, or as much as you need.
10 -
1 tsp of dried jalapeño flakes.
11 -
Extra cheese to sprinkle on top.
# Instructions:
01 -
Warm the olive oil in a saucepot over medium heat. Toss in the onion slices and cook them until they turn soft.
02 -
Pour the heavy cream into the pot and heat it up slowly. Stir in the pumpkin puree, jalapeños, salt, and red pepper flakes. Keep stirring until it’s creamy and smooth.
03 -
Follow the directions on the tortellini package to prepare them. Drain when they’re done and set aside for later.
04 -
Throw the garlic into the pot with the onions and cook it for a couple of minutes, just until you can smell it.
05 -
On low heat, let the cheese mix melt slowly into the sauce. Don’t let it boil—just stir until everything blends together.
06 -
Set your oven to 350°F and grease an 8x8 dish lightly.
07 -
Gently mix the cooked tortellini into the cheesy sauce, making sure everything gets coated evenly.
08 -
Slide the dish into the oven and bake for about 13 to 15 minutes. Pull it out when the cheese is bubbly and gooey on top.
09 -
Scoop the tortellini and sauce into your greased dish and sprinkle plenty of extra cheese over it.
# Notes:
01 -
This creamy, slightly spicy dish is a warm comfort meal that pairs well with any tortellini flavor.
02 -
Want it extra spicy? Double up on the jalapeños or red pepper flakes.