Cheesy Spiced Pumpkin Bake (Print Version)
# Ingredients:
01 -
20 oz tortellini with three cheese filling (or any flavor you like).
02 -
2 tablespoons of olive oil.
03 -
1 small yellow onion, thinly sliced.
04 -
3 garlic cloves, finely chopped.
05 -
1 1/4 cups of heavy cream.
06 -
2/3 cup of pumpkin puree.
07 -
1 1/4 cups of a mixed shredded cheese blend (Mozzarella, Parmesan, Romano, or your choice).
08 -
1 teaspoon dried jalapeño peppers.
09 -
Half a teaspoon of crushed red pepper flakes (add more if you love spicy).
10 -
Salt to your liking.
11 -
Extra cheese for sprinkling on top.
# Instructions:
01 -
Follow the cooking instructions on the tortellini packaging. Drain well and set aside for now.
02 -
Heat your oven to 350°F and grease an 8x8 dish lightly.
03 -
Warm olive oil in a sauce pot over medium heat. Toss in the sliced onion and cook until soft.
04 -
Mix in the minced garlic and cook until its aroma fills the air (about a couple of minutes).
05 -
Pour in the heavy cream, giving it a good stir over low heat. Stir in the pumpkin puree, dried jalapeños, red pepper flakes, and a pinch of salt. Mix well until it becomes smooth.
06 -
Keep the heat low as the mixture warms up. Gradually mix in the shredded cheese blend until it’s creamy and melted through.
07 -
Add the cooked tortellini to the sauce. Stir gently until all the pasta is well coated.
08 -
Spoon the tortellini and sauce into your greased dish. Scatter some extra shredded cheese evenly over the top.
09 -
Bake for roughly 13 to 15 minutes, or until the cheese is bubbling and melted.
# Notes:
01 -
This spicy, cheesy dish is great for chilly autumn evenings and works with any tortellini variety you want.
02 -
Want more heat? Add extra crushed red pepper flakes or jalapeños to turn up the spicy kick.