Spicy Cheese Pumpkin Tortellini (Print Version)
# Ingredients:
→ Pasta
01 -
20 oz three cheese tortellini (or flavor of choice)
→ Sauce Base
02 -
2 Tbsp olive oil
03 -
1 small yellow onion, thinly sliced
04 -
3 garlic cloves, minced
05 -
1 1/4 cups heavy whipping cream
06 -
2/3 cup pumpkin puree
→ Cheese and Seasonings
07 -
1 1/4 cups shredded cheese mix (Mozzarella, Parmesan, Romano, or mix of choice)
08 -
1 tsp dry jalapeño peppers
09 -
1/2 tsp crushed red pepper flakes (adjust to taste)
10 -
Salt to taste
11 -
Additional cheese for topping
# Instructions:
01 -
Cook the tortellini according to package instructions until al dente. Drain and set aside.
02 -
Preheat the oven to 350°F (175°C) and lightly grease an 8x8 baking dish.
03 -
In a sauce pot, heat olive oil over medium heat. Add thinly sliced onions and sauté until translucent and softened, about 3-4 minutes.
04 -
Add minced garlic to the onions and sauté for 1-2 minutes until fragrant, being careful not to burn.
05 -
Slowly stir in heavy whipping cream and heat through. Add pumpkin puree, dry jalapeños, crushed red pepper flakes, and salt. Stir until smooth and well combined.
06 -
Reduce heat to low (do not allow mixture to boil) and cook for 2-3 minutes. Stir in the shredded cheese mix until fully melted and incorporated into a smooth sauce.
07 -
Gently fold the cooked tortellini into the sauce, ensuring each piece is evenly coated.
08 -
Transfer the tortellini and sauce mixture into the prepared baking dish. Sprinkle additional cheese evenly across the top.
09 -
Bake for 13-15 minutes, until the cheese is melted, golden, and bubbly around the edges.
# Notes:
01 -
For a milder flavor, reduce or omit the jalapeños and red pepper flakes.
02 -
The dish can be assembled ahead of time and refrigerated for up to 24 hours before baking.