Ingredients
• 1 package (9 oz) cheese tortellini (fresh or frozen)
• 1 tbsp olive oil
• ½ lb (225g) hot Italian sausage, casings removed (or plant-based alternative)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup pumpkin puree (unsweetened)
• ¾ cup heavy cream or half-and-half (or coconut cream)
• ½ tsp nutmeg
• 1 tsp dried basil
• ½ tsp red pepper flakes (adjust to taste)
• Salt & pepper to taste
• ½ cup ricotta cheese
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• Optional: fresh spinach (1 cup, chopped)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
- Cook tortellini according to package directions. Drain and set aside.
- In a skillet over medium heat, heat olive oil. Add onion and sauté 4–5 minutes until soft.
- Add garlic and crumbled sausage. Cook 6–8 minutes until browned. Drain excess fat if needed.
- Stir in pumpkin puree, cream, nutmeg, basil, red pepper flakes, salt, and pepper. Simmer 4–5 minutes until smooth and slightly thickened.
- Optional: Fold in spinach until wilted.
- Remove from heat. Stir in ricotta until swirled through (don’t overmix).
- Gently fold in cooked tortellini.
- Pour mixture into the baking dish. Top with mozzarella and Parmesan.
- Bake 18–22 minutes, until bubbly and golden on top.
- Let cool 5 minutes before serving. Garnish with fresh basil or parsley if desired.
✨ Comfort food magic in one pan—ready in 30 minutes and loved by all!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 22 mins , Total Time : 37 mins , Servings : 6 , Calories : 340 , Net Carbs: 24g , Fats: 18g , Protein: 20g