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Craving something cheesy, creamy, and a little spicy for chilly autumn nights? This three-cheese pumpkin tortellini bake totally hits the spot. You’ve got gooey cheese, cozy pumpkin, and just enough kick to wake up your taste buds. We’re talking about pasta tossed with a silky sauce made from heavy cream, pumpkin purée, and a blend of mozzarella, Parmesan, and Romano—super smooth and rich. Jalapeños and red pepper flakes add serious wow. Check out what goes into this super comforting dish!
INGREDIENTS
- More cheese for topping: Sprinkle some extra shredded cheese up top before popping it in the oven for a melty finish.
- Salt as needed: Pulls all those flavors together.
- 1/2 tsp crushed red pepper flakes (or more if you like it hotter): Dials up the heat level in every bite.
- 1 tsp dry jalapeño peppers: Adds smoky heat right into the sauce.
- 1 1/4 cups shredded Mozzarella, Parmesan, and Romano mix: This cheesy blend melts down for that creamy vibe.
- 2/3 cup pumpkin puree: Brings rich fall flavor and makes everything creamy.
- 1 1/4 cups heavy cream: The base for your dreamy, luscious sauce.
- 3 garlic cloves, minced: Packs in a punch of garlicky goodness.
- 1 small yellow onion, thinly sliced: Sweet and earthy flavor comes from this one.
- 2 Tbsp olive oil: Helps soften up your onions and garlic when you start the sauce.
- 20 oz three cheese tortellini: The creamy, cheesy pasta everyone loves and the star of the show.
INSTRUCTIONS
- Step 8:
- Slide the dish into your oven. Bake until the cheese gets melted and bubbly, about 13-15 minutes. Scoop it up while it's hot!
- Step 7:
- Spoon your saucy tortellini into the greased dish and make sure everything is covered.
- Step 6:
- Lower the heat and add your shredded cheese mix into the sauce, stirring until it’s all melted in smooth. Take the pot off the burner.
- Step 5:
- Now, pour in the cream slow while you stir. Add the pumpkin, jalapeño, crushed pepper, and salt. Mix until smooth and warm but don’t let it boil.
- Step 4:
- Drop the garlic in and give it another minute until the smell makes your mouth water.
- Step 3:
- Heat the oil in your sauce pot and sauté those onions until soft, 4-5 minutes tops.
- Step 2:
- Crank the oven up to 350°F, then grease an 8x8 baking dish.
- Step 1:
- Make the tortellini just like the package says. Drain well and leave them aside for now.
Serving and Storage Tips
- Dig in while it’s piping hot—fresh from the oven is best! Throw on some fresh basil or parsley if you want it to look and taste extra good.
- It goes great with something simple, like garlic bread or a quick salad.
- Have leftovers? Pop them in a container and keep them chilled up to three days. To warm them up, use your oven or microwave.
- If you want to freeze it, wait for the pasta to cool all the way, then move it to a freezer-safe dish. Freeze for up to two months. Thaw it overnight in your fridge and reheat when you’re ready.
Tips from Well-Known Chefs
- Giada De Laurentiis swears by adding just a pinch of nutmeg for more warmth and aroma.
- Rachael Ray recommends swapping in Gruyère and sharp cheddar if you want the sauce extra bold and rich.
VARIATIONS
- Go gluten-free by swapping in gluten-free tortellini and double-checking all your labels.
- Sub butternut squash purée in for the pumpkin if you want a touch of sweetness.
- Want it meatier? Toss in some cooked sausage or crispy bacon right before baking.