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Warm Pumpkin Tortellini Spicy Melt combines comfort and zest for a snug autumn meal. It mixes earthy pumpkin, melty cheese, and a spicy edge that'll quickly win over your family. The pasta gets drenched in a dreamy sauce with heavy cream, pumpkin, and a trio of melted cheeses—mozzarella, Parmesan, and Romano. Jalapeños and red pepper flakes bring the heat, making each mouthful burst with exciting tastes. Let's check out what makes this dish so hard to resist!
WHAT YOU'LL NEED
- 20 oz three cheese tortellini: Forms the soft, cheesy foundation that soaks up all the sauce.
- 2 Tbsp olive oil: For cooking the onions and garlic to build flavor from the ground up.
- 1 small yellow onion (thinly sliced): Brings a gentle sweetness and extra flavor dimension.
- 3 garlic cloves (minced): Adds a fragrant punch that lifts the whole dish.
- 1 1/4 cups heavy whipping cream: Makes the sauce ultra-smooth and indulgent.
- 2/3 cup pumpkin puree: The fall hero that gives a velvety feel and earthy sweetness.
- 1 1/4 cups shredded cheese mix (Mozzarella, Parmesan, Romano): Melts into gooey goodness throughout the sauce.
- 1 tsp dry jalapeño peppers: Brings that smoky heat kick you'll crave.
- 1/2 tsp crushed red pepper flakes (or more to taste): Adds some zing to cut through the creaminess.
- Salt to taste: Wakes up all the other flavors.
- Additional cheese for topping: Creates that irresistible golden crust when baked.
COOKING STEPS
- Step 1:
- Boil the tortellini following package directions until barely tender. Drain and set aside.
- Step 2:
- Get your oven warming to 350°F and lightly oil an 8x8 baking dish.
- Step 3:
- Put a sauce pot over medium heat with the olive oil. Toss in the onion slices and cook until they're soft, around 4-5 minutes.
- Step 4:
- Throw in the minced garlic and let it cook for a minute till it smells amazing.
- Step 5:
- Pour the heavy cream in slowly while you're stirring. Once it's warm, mix in the pumpkin puree, dry jalapeños, red pepper flakes, and salt. Keep stirring until everything's smooth and hot.
- Step 6:
- Let the sauce simmer gently—don't let it bubble up. Add the cheese mix and stir until it's all melted into a silky sauce. Take it off the heat.
- Step 7:
- Mix the tortellini into the sauce carefully, making sure each piece gets covered. Pour everything into your baking dish.
- Step 8:
- Sprinkle extra cheese on top and bake for 13-15 minutes until the cheese gets bubbly and golden. Serve while it's hot.
How to Serve and Store
- Enjoy this Pumpkin Tortellini Spicy Melt right out of the oven. Add some fresh herbs on top for extra flavor and a pop of color.
- A basic green salad or some crusty bread goes great with this dish for a full meal.
- Keep any extras in a sealed container in your fridge for up to 3 days. Warm it up in the microwave or oven when you're ready to eat again.
- To freeze it, let it cool down first, then put it in a freezer container. It'll last about 2 months frozen. Thaw it in the fridge overnight before heating it up again.
Chef Wisdom
- Chef Giada De Laurentiis says a tiny bit of nutmeg in the sauce makes the flavors pop and feel cozier.
- Chef Rachael Ray thinks mixing in some Gruyère and sharp cheddar makes the sauce even more mouth-watering.
MIX IT UP
- Need gluten-free? Just swap in gluten-free tortellini and double-check your other ingredients.
- Try butternut squash instead of pumpkin for a slightly different sweet flavor.
- Want some protein? Throw in some cooked Italian sausage or crispy bacon bits before baking.