Baked Cheese Tortellini in Pumpkin Cream Sauce

My boyfriend and I are always looking for easy recipes to make that will leave enough leftovers for lunch the next day. This is a really quick and delicious dish I got out of an Italian Made Simple cookbook I bought at A.C. Moore for like $5 4 years ago. I looked for it online, but I'm not sure they make it anymore. The original recipe calls for heavy cream and asiago cheese, but I tried to make it healthier with light cream. The asiago is less versatile and more expensive than some of the other cheeses in the supermarket, so I replaced the original asiago with shredded parmesan cheese that you can buy in the specialty cheese cooler (yes I went ALL out to get the fancy cheese!!) Actually, I virtually changed the entire recipe... but the book still deserves some credit!

What you'll need:
- 2 packages (9oz) cheese ravioli - frozen or fresh
- 1 1/4 cups pumpkin puree (I used OnePie)
- 1 cup half and half or light cream
- 1 shallot, finely chopped
- 1 TBS butter
- 1/2 cup shredded parmesan cheese, divided
- 1/4 TSP nutmeg
- 1/2 TSP salt
- Black pepper to taste
- 1/2 breadcrumbs

Cooking Instructions:

1. Preheat your oven to 350 degrees F and lightly grease a large casserole dish
2. Bring a large pot of water to a boil and cook your tortellini according to package directions - drain well
3. While the pasta is cooking, melt the butter in a large saucepan and add the shallot - saute the shallot for 3-5 mins
4. Add the pumpkin, cream, half the parmesan, nutmeg, pepper, and salt to the shallot saucepan - cook and stir over low heat for ~2 mins or until the cheese melts
5. Add your pumpkin mixture to the drained tortellini and stir well
6. Dump the tortellini and pumpkin mixture into the casserole dish
7. Sprinkle the remainder of the cheese on top of the tortellini and cover that with the breadcrumbs
8. Bake for ~15 minutes until the breadcrumbs are golden brown and you're done!!

Yum!! Enjoy!!

Here is a photo of the book this recipe originally came from: