Three Cheese Pumpkin Tortellini

This cheesy pumpkin tortellini bake transforms store-bought pasta into an indulgent comfort dish with a seasonal twist. The creamy pumpkin sauce balances perfectly with three cheeses and a pleasant kick of heat that warms you from the inside out.

I created this recipe during a fall dinner party that needed something special yet easy. The unexpected combination of pumpkin with spice had even my pickiest friends asking for seconds and the recipe to take home.

Ingredients

• Three cheese tortellini: Forms the foundation of this dish providing pillowy pockets of flavor that hold up beautifully in the rich sauce
• Heavy whipping cream: Creates the luxurious base that brings everything together
• Pumpkin puree: Adds subtle sweetness velvety texture and seasonal flair without overwhelming
• Shredded cheese mix: Incorporating mozzarella for stretch parmesan for depth and romano for tang
• Dry jalapeño peppers: Infuse gentle warmth throughout without harsh heat spikes
• Crushed red pepper flakes: Allow you to control the spice level precisely to your preference
• Thinly sliced onions: Melt into the sauce creating sweet background notes
• Fresh garlic cloves: Adding aromatic complexity that canned versions simply cannot match

Step-by-Step Instructions

Prepare the Tortellini:

Cook the three cheese tortellini according to package directions until just al dente about 7 minutes for fresh or 11 minutes for frozen. Drain thoroughly but do not rinse as the starch helps the sauce adhere better.

Create the Flavor Base:

Heat olive oil in a heavy bottomed sauce pot over medium heat until it shimmers. Add the thinly sliced yellow onions and cook them slowly for about 5 minutes until they become translucent and soft. The onions should not brown but rather melt into the oil releasing their sweet flavors.

Develop the Aromatics:

Add the minced garlic to the softened onions and cook for exactly 2 minutes stirring constantly. You will know it is ready when the kitchen fills with a heavenly aroma but before any browning occurs which would create bitterness.

Build the Creamy Sauce:

Pour the heavy cream into the pot in a slow steady stream while stirring continuously to prevent curdling. Allow it to warm through for about 3 minutes until you see small bubbles forming around the edges but avoid bringing it to a full boil.

Incorporate the Pumpkin:

Add the pumpkin puree to the warmed cream mixture stirring vigorously to create a smooth consistency. Immediately add the dry jalapeños crushed red pepper flakes and salt creating layers of flavor that will develop during baking.

Create the Cheese Sauce:

Reduce heat to low and gradually add the shredded cheese mix to the pumpkin cream base in small handfuls stirring constantly in a figure eight motion. This gradual addition prevents clumping and ensures the sauce remains silky smooth with all cheese completely melted.

Combine Pasta and Sauce:

Gently fold the cooked tortellini into the prepared sauce using a silicone spatula with a scooping motion rather than stirring to prevent breaking the delicate pasta. Continue until every piece is generously coated in the vibrant orange sauce.

Prepare for Baking:

Transfer the sauced tortellini into your prepared baking dish spreading it into an even layer. Sprinkle additional cheese across the top focusing on creating an even blanket that will melt into a golden crust.

Bake to Perfection:

Place the baking dish on the middle rack of your preheated oven and bake for exactly 14 minutes until the edges bubble vigorously and the top develops patches of light golden brown. Let stand for 5 minutes before serving to allow the sauce to set slightly.

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The first time I made this tortellini bake I accidentally doubled the jalapeño amount and discovered my family actually preferred the spicier version. Now it has become our signature dish for Halloween dinner every year served before trick or treating to fill hungry tummies with something substantial.

Make It Your Own

The recipe works beautifully with any filled pasta including ravioli or even jumbo shells stuffed with ricotta. Just adjust the baking time accordingly larger pastas may need an additional 5 minutes. For a complete meal fold in 2 cups of baby spinach or sautéed mushrooms when combining the pasta and sauce creating a one dish dinner with vegetables incorporated.

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Perfect Pairings

This tortellini bake calls for simple accompaniments that complement without competing. A crisp green salad dressed with nothing more than lemon and olive oil provides refreshing contrast to the richness. For beverages an unoaked Chardonnay stands up to the creaminess while cutting through the cheese or try a pumpkin ale to echo the seasonal flavors in the dish.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator where they will keep beautifully for up to three days. To reheat add a splash of milk or cream before microwaving in 30 second intervals stirring between each until heated through. For best results reheat in a 325°F oven covered with foil for 15 minutes then uncovered for 5 minutes to recrisp the top.

Frequently Asked Questions

→ Can I make this dish ahead of time?

Yes! Assemble everything up to the baking step, cover with foil, and refrigerate for up to 24 hours. When ready to serve, bake for an additional 5-10 minutes since it will be cold from the refrigerator.

→ Is there a way to make this less spicy?

Absolutely. Reduce or omit the dry jalapeños and crushed red pepper flakes. You'll still have a delicious, creamy pumpkin cheese sauce without the heat.

→ Can I use a different pasta instead of tortellini?

Yes, you can substitute with ravioli, penne, or any medium-sized pasta. However, tortellini works best because the cheese filling complements the pumpkin sauce beautifully.

→ What can I substitute for pumpkin puree?

Butternut squash puree makes an excellent substitute with a similar color and texture. Sweet potato puree would also work, though it will change the flavor profile slightly.

→ What side dishes pair well with this tortellini bake?

A simple green salad with vinaigrette dressing provides a nice contrast to the rich pasta. Garlic bread or crusty Italian bread is perfect for soaking up the delicious sauce. Roasted vegetables like Brussels sprouts or broccoli also complement the dish well.

→ Can I freeze leftovers?

Yes, though the texture of the cream sauce may change slightly upon thawing. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.