Pumpkin Tortellini Bake with Burrata & Crispy Sage
Pumpkin Tortellini Bake with Burrata & Crispy Sage is a creamy, comforting pasta bake that brings together tender cheese tortellini, velvety pumpkin sauce, melted mozzarella, Parmesan, and rich burrata. The combination of pumpkin, garlic, thyme, and nutmeg gives the sauce a warm seasonal flavour without overpowering the pasta.
Finished with crispy sage leaves, toasted walnuts, and a little browned sage butter, this baked tortellini is especially satisfying when served warm. It makes a cosy family dinner or an impressive dish for autumn gatherings and weekend meals.
Ingredients
For the Pumpkin Sauce:
- 2 cups pumpkin purée (480 g)
- 1 cup heavy cream (240 ml)
- ½ cup grated Parmesan cheese (50 g)
- 2 tbsp unsalted butter (28 g)
- 2 cloves garlic, minced (6 g)
- 1 tsp dried thyme (1 g)
- ½ tsp ground nutmeg (1 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (1 g)
For the Tortellini Bake:
- 20 oz refrigerated cheese tortellini (565 g)
- 1 cup shredded mozzarella cheese (100 g)
- ½ cup grated Parmesan cheese (50 g)
- ½ cup vegetable or chicken broth (120 ml)
For the Crispy Sage:
- 2 tbsp unsalted butter (28 g)
- 20 fresh sage leaves (about 10 g)
- ¼ cup walnuts, roughly chopped (30 g)
For the Topping:
- 4 oz burrata cheese (115 g)
- 2 tbsp grated Parmesan cheese (12 g)
- ¼ tsp black pepper (1 g)
How to Make It
1. Prepare the Baking Dish
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with a little butter or olive oil and set it aside.
2. Make the Pumpkin Sauce
Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, stirring until fragrant. Stir in the pumpkin purée, heavy cream, Parmesan cheese, dried thyme, nutmeg, salt, and black pepper. Let the mixture simmer gently for 3–4 minutes, stirring occasionally, until the sauce is smooth, creamy, and well combined.
3. Cook the Tortellini
Cook the refrigerated cheese tortellini according to the package directions until just tender. Drain well, reserving a little pasta water if needed. Add the tortellini to the pumpkin sauce and gently toss until every piece is coated. Stir in the broth if the sauce needs a little loosening before baking.
4. Assemble the Bake
Transfer the creamy tortellini mixture to the prepared baking dish and spread it into an even layer. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
5. Bake Until Bubbling
Bake for 20–25 minutes, or until the sauce is bubbling around the edges and the cheese on top is lightly golden. Keep an eye on the surface during the final few minutes so the cheese does not become overly browned.
6. Make the Crispy Sage and Walnuts
While the tortellini bakes, melt the butter in a skillet over medium heat. Add the fresh sage leaves and cook for 2–3 minutes, turning them once, until the leaves are crisp and the butter becomes lightly golden. Add the chopped walnuts during the final minute and toast gently. Remove the skillet from the heat.
7. Finish and Serve
Let the baked tortellini rest for 5 minutes. Tear the burrata into pieces and scatter it over the warm pasta. Finish with the crispy sage, toasted walnuts, extra Parmesan, and black pepper. Spoon a little of the browned sage butter over the top, then serve while warm.
Why This Recipe Works
The pumpkin sauce gives the tortellini a naturally creamy texture and a subtle sweetness that pairs beautifully with savoury Parmesan, garlic, thyme, and nutmeg. Because the tortellini is coated in the sauce before baking, the flavours come together while the mozzarella and Parmesan create a lightly golden, bubbling topping.
The finishing touches make this bake especially appealing. Cool, creamy burrata melts gently over the warm pasta, while crisp sage and toasted walnuts add contrast and texture. A spoonful of browned sage butter ties everything together with a rich, aromatic finish.
Tips for the Best Pumpkin Tortellini Bake
- Do not overcook the tortellini: Cook it only until just tender before adding it to the sauce so it holds its texture during baking.
- Keep the sauce creamy: If the pumpkin sauce seems too thick before baking, add the broth gradually until it reaches a smooth, spoonable consistency.
- Watch the sage: Sage leaves can crisp quickly, so turn them once and remove them from the heat as soon as they are crisp and the butter is lightly golden.
- Toast the walnuts gently: Add them near the end of cooking so they become fragrant without burning.
- Add burrata after baking: Scattering the burrata over the warm pasta keeps it soft and creamy rather than fully melting it into the sauce.
Serving Suggestions
Serve this pumpkin tortellini bake warm as a complete meal alongside a simple green salad or lightly dressed seasonal vegetables. The creamy pasta is rich enough to stand on its own, while a fresh side can add a crisp contrast.
For an especially inviting presentation, serve the bake straight from the dish with the burrata, crispy sage, toasted walnuts, and Parmesan scattered over the top. Finish with a little browned sage butter just before bringing it to the table.
Frequently Asked Questions
Can I use homemade pumpkin purée?
Yes. Homemade pumpkin purée can be used in the same quantity as canned or prepared pumpkin purée. Make sure it has a smooth consistency so the sauce stays creamy.
Can I use a different type of tortellini?
Yes. Cheese tortellini works especially well with the pumpkin sauce, but another refrigerated tortellini variety can also be used. Adjust the cooking time according to the package directions.
Can I prepare the pumpkin sauce ahead of time?
Yes. The pumpkin sauce can be prepared ahead and gently reheated before combining it with the tortellini. If it thickens while standing, loosen it with a little broth before assembling the bake.
What can I use instead of burrata?
If burrata is not available, fresh mozzarella can provide a similar creamy finishing element. Tear or slice it into pieces and scatter it over the warm pasta after baking.
How do I keep the sage crispy?
Cook the sage leaves until crisp and add them to the finished dish just before serving. This helps preserve their texture and keeps them from becoming soft in the pumpkin sauce.
Can I leave out the walnuts?
Yes. The walnuts add crunch and a toasted flavour, but the dish will still be creamy and flavourful without them.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Calories | 575 |
| Protein | 23 g |
| Carbohydrates | 57 g |
| Fat | 29 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 820 mg |
Final Thoughts
This Pumpkin Tortellini Bake with Burrata & Crispy Sage brings together everything that makes a comforting pasta dinner so appealing: creamy sauce, tender cheese-filled pasta, bubbling melted cheese, and plenty of contrasting textures. The pumpkin adds a warm seasonal touch while the Parmesan, garlic, and herbs keep the flavour savoury and balanced.
The combination of creamy burrata, crisp sage, toasted walnuts, and browned sage butter makes the finished dish feel special without requiring complicated preparation. Serve it warm for a cosy dinner that is easy enough for a weeknight but elegant enough for sharing.
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Pumpkin Tortellini Bake with Burrata & Crispy Sage
- Total Time: 40 minutes
Description
A creamy, comforting pasta bake made with tender cheese tortellini, velvety pumpkin sauce, melted mozzarella, Parmesan, and rich burrata. Crispy sage, toasted walnuts, and browned sage butter add a delicious seasonal finish.
Ingredients
For the Pumpkin Sauce
2 cups pumpkin purée (480 g)
1 cup heavy cream (240 ml)
½ cup grated Parmesan cheese (50 g)
2 tbsp unsalted butter (28 g)
2 cloves garlic, minced (6 g)
1 tsp dried thyme (1 g)
½ tsp ground nutmeg (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (1 g)
For the Tortellini Bake
20 oz refrigerated cheese tortellini (565 g)
1 cup shredded mozzarella cheese (100 g)
½ cup grated Parmesan cheese (50 g)
½ cup vegetable or chicken broth (120 ml)
For the Crispy Sage
2 tbsp unsalted butter (28 g)
20 fresh sage leaves (about 10 g)
¼ cup walnuts, roughly chopped (30 g)
For the Topping
4 oz burrata cheese (115 g)
2 tbsp grated Parmesan cheese (12 g)
¼ tsp black pepper (1 g)
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with a little butter or olive oil and set it aside.
2. Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, stirring until fragrant.
3. Stir in the pumpkin purée, heavy cream, Parmesan cheese, dried thyme, nutmeg, salt, and black pepper. Simmer gently for 3–4 minutes, stirring occasionally, until the sauce is smooth, creamy, and well combined.
4. Cook the refrigerated cheese tortellini according to the package directions until just tender. Drain well, reserving a little pasta water if needed.
5. Add the cooked tortellini to the pumpkin sauce and gently toss until every piece is coated. Stir in the broth if the sauce needs a little loosening before baking.
6. Transfer the creamy tortellini mixture to the prepared baking dish and spread it into an even layer. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
7. Bake for 20–25 minutes, or until the sauce is bubbling around the edges and the cheese is lightly golden.
8. While the tortellini bakes, melt the butter in a skillet over medium heat. Add the fresh sage leaves and cook for 2–3 minutes, turning them once, until crisp and the butter becomes lightly golden.
9. Add the chopped walnuts during the final minute and toast gently. Remove the skillet from the heat.
10. Let the baked tortellini rest for 5 minutes. Tear the burrata into pieces and scatter it over the warm pasta.
11. Finish with the crispy sage, toasted walnuts, extra Parmesan, and black pepper. Spoon a little of the browned sage butter over the top and serve warm.
Notes
Do not overcook the tortellini. Cook it only until just tender before adding it to the sauce so it holds its texture during baking. If the pumpkin sauce seems too thick before baking, add the broth gradually until it reaches a smooth, spoonable consistency. Sage leaves can crisp quickly, so turn them once and remove them from the heat as soon as they are crisp and the butter is lightly golden. Add the walnuts near the end of cooking so they become fragrant without burning. Add the burrata after baking to keep it soft and creamy rather than fully melting it into the sauce. Homemade pumpkin purée can be used in the same quantity as prepared pumpkin purée. Make sure it has a smooth consistency. Another refrigerated tortellini variety can be used. Adjust the cooking time according to the package directions. The pumpkin sauce can be prepared ahead and gently reheated before combining it with the tortellini. Loosen with a little broth if it thickens. Fresh mozzarella can be used instead of burrata. Tear or slice it into pieces and scatter it over the warm pasta after baking. For the best texture, add the crispy sage just before serving. Walnuts can be omitted if desired. Serve with a simple green salad or lightly dressed seasonal vegetables for a fresh contrast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
