Cheesy Pumpkin Tortellini (Print Version)
# Ingredients:
01 -
20 oz of your favorite three-cheese tortellini (or any flavor you prefer).
02 -
2 tablespoons of olive oil.
03 -
1 yellow onion, small and thinly sliced.
04 -
3 cloves of garlic, chopped finely.
05 -
1 1/4 cups of heavy cream.
06 -
2/3 cup pumpkin puree.
07 -
1 1/4 cups of shredded cheese (Mozzarella, Parmesan, Romano, or any combo).
08 -
1 teaspoon dried jalapeño flakes.
09 -
1/2 teaspoon of crushed red pepper flakes (use more for extra kick).
10 -
A pinch of salt (adjust to taste).
11 -
More cheese for sprinkling on top.
# Instructions:
01 -
Follow the instructions on the package to cook the tortellini. Once done, drain and set aside.
02 -
Preheat your oven to 350°F and grease an 8x8 baking dish lightly.
03 -
Warm up olive oil in a sauce pot over medium heat. Toss in the sliced onion and cook until soft.
04 -
Stir in the chopped garlic and cook for a couple of minutes until it smells amazing.
05 -
Pour in the heavy cream slowly and heat it gently. Mix in the pumpkin puree, dried jalapeños, crushed red pepper, and a sprinkle of salt. Stir till everything combines smoothly.
06 -
Keep the heat low and let the sauce cook for a few minutes, avoiding boiling. Add the shredded cheese and stir until it melts completely.
07 -
Add the cooked tortellini to the sauce, folding it gently until it's nicely coated.
08 -
Spoon the tortellini mix into your greased baking dish. Sprinkle some extra cheese on top for a cheesy finish.
09 -
Pop it into the oven for around 13-15 minutes, until the cheese turns bubbly and melts beautifully.
# Notes:
01 -
This creamy and slightly spicy dish is awesome for chilly autumn evenings and works with any tortellini flavor you like.
02 -
Love heat? Add more crushed red pepper flakes or dried jalapeños to turn it up a notch!