Spicy Cheese Tortellini (Printable Version)

Cheesy, spicy, pumpkin tortellini baked to golden perfection, making it the ultimate dish for autumn comfort.

# What You’ll Need:

01 - 20 oz of three-cheese tortellini (or your favorite kind).

02 - 1/2 tsp of crushed red pepper flakes (add more if you like it spicier).

03 - 1 small yellow onion, sliced thin.

04 - 1 tsp dry jalapeños.

05 - 1 1/4 cups heavy cream.

06 - 2 Tbsp of olive oil.

07 - 3 garlic cloves, chopped fine.

08 - Salt to your liking.

09 - 1 1/4 cups of shredded cheeses (Parmesan, Mozzarella, Romano, or your choice).

10 - 2/3 cup canned pumpkin puree.

11 - A little extra cheese for sprinkling on top.

01 - Boil the tortellini following the package details. Drain and leave to cool slightly.

02 - Turn the oven to 350°F and prepare an 8x8 dish with a thin coat of oil or spray.

03 - Warm up some olive oil in a pot on medium heat. Cook the onion slices until they turn soft.

04 - Toss in the minced garlic with the onions. Stir and let it cook for a minute or two until you notice the aroma.

05 - Pour in the cream gradually. Heat it gently, then mix in the pumpkin, red pepper, dried jalapeños, and salt. Stir everything until smooth.

06 - Keep the heat on low. Stir in the shredded cheese blend and wait until it's fully melted and mixed in. Be careful not to let it boil.

07 - Put the tortellini into the sauce and gently stir until all are coated evenly.

08 - Move the tortellini mixture into the greased dish. Sprinkle more cheese over the top.

09 - Bake it for around 13 to 15 minutes, just until the cheese is bubbling and melty.

01 - This creamy, spicy meal is a fall favorite and works with any tortellini variety you enjoy.

02 - To crank up the heat, you can add more jalapeños or red pepper flakes to the sauce.