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If you're after a cozy autumn meal that's a total hug in a bowl, you'll want to check this out. This warm and spicy tortellini dish blends the sweet kick of pumpkin with loads of melted cheese and just enough heat. Every bite is creamy, saucy, and guaranteed to make everyone's night a little tastier. A trio of mozzarella, Romano, and Parmesan melts right into the sauce made with pumpkin and cream, so it gets that ooey-gooey vibe. Jalapeños and a sprinkle of red pepper flakes keep things exciting. Here's everything that goes into this cheesy comfort food adventure.
INGREDIENTS
- Extra cheese for finishing: Sprinkle on top for a melty, bubbly crust when you bake it.
- Salt as needed: Rounds out the flavors and brings it all together.
- 1/2 tsp red pepper flakes (add more if you love heat): Gives your dinner a little punch and keeps things lively.
- 1 tsp dried jalapeño: Adds some smoky spice throughout—tweak for your spice level.
- 1 1/4 cups cheese blend (Parmesan, Romano, Mozzarella): Melts down to make a thick, cheesy sauce you'll want to scoop up.
- 2/3 cup pumpkin puree: Brings sweet, creamy fall flavor that pairs so well with cheese.
- 1 1/4 cups heavy cream: Gives you that rich, luscious sauce we all love.
- 3 garlic cloves, chopped up: For a little savory depth and that can't-miss garlic smell.
- 1 small yellow onion, thinly sliced: Sweetens things up and deepens the whole dish.
- 2 Tbsp olive oil: Helps soften that onion and garlic, making the base super tasty.
- 20 oz cheese tortellini (three cheese): The main star, pillowy, and perfect for soaking up the sauce.
INSTRUCTIONS
- Step 8:
- Toss on as much extra cheese as you'd like, bake uncovered for about 14 minutes until golden and bubbling, then dig in while it's hot.
- Step 7:
- Spoon the cheesy tortellini into your greased dish, making sure everything's coated evenly in sauce.
- Step 6:
- Drop in your shredded cheese mix, stir until it melts into the sauce and everything's smooth—no lumps. Pull the pan off the heat.
- Step 5:
- Gradually pour in heavy cream, add pumpkin, jalapeños, pepper flakes, and some salt. Keep stirring till smooth and warmed through, but don’t boil it.
- Step 4:
- Toss garlic in next and stir it for a minute or two till you get that great garlic aroma.
- Step 3:
- Sauté the sliced onion in olive oil, medium heat, until it kinds turns soft and see-through—takes a few minutes.
- Step 2:
- Turn on your oven to 350°F. Spray or rub a little oil on an 8x8 pan to keep things from sticking.
- Step 1:
- Boil the tortellini as the package says, drain, and let it hang out until you’re ready.
Serving and Storage Tips
- Garnish right before serving with fresh basil or parsley. Makes it pop and adds a fresh bite.
- Nothing beats eating this right out of the oven. Grab a green salad or some garlic bread if you want to round out dinner.
- Toss leftovers in a sealed container in the fridge. They'll last about 3 days. Nuke them in the microwave or reheat in your oven when you want another bowl.
- If you want to freeze, cool the dish all the way first. Then put it in a freezer-safe box or bag and keep for up to 2 months. When it’s time, defrost in the fridge overnight, then warm it back up till steamy.
Tips from Well-Known Chefs
- Giada De Laurentiis swears by tossing in just a touch of nutmeg for a cozy, fragrant sauce.
- Rachael Ray likes mixing in Gruyère and sharp cheddar to level up the cheesiness and add some kick.
VARIATIONS
- Toss in cooked bacon or sausage for extra meatiness before baking to shake things up.
- If you’d rather skip the gluten, grab gluten-free tortellini and double-check your other ingredients.
- Want it a bit sweeter? Swap the pumpkin for butternut squash puree instead—you’ll love it!