Creamy Pumpkin Cannelloni with Burrata, Crispy Sage, Pecans & Hot Honey
Creamy Pumpkin Cannelloni with Burrata, Crispy Sage, Pecans & Hot Honey is a cosy, flavour-packed pasta bake that brings together creamy pumpkin and ricotta filling, tender cannelloni, rich tomato sauce, melted cheese, and luxurious burrata. Crispy sage and toasted pecans add texture, while a light drizzle of hot honey brings a sweet and gently spicy finish.
This comforting baked pasta is ideal for autumn and winter dinners, holiday gatherings, or any occasion when you want something hearty and impressive without complicated preparation. The pumpkin filling can be piped neatly into the pasta tubes, then everything bakes together until tender, creamy, and beautifully golden.
Ingredients
For the Pumpkin Filling:
- 2 cups pumpkin purée (480 g)
- 1 cup ricotta cheese (250 g)
- ½ cup grated Parmesan cheese (50 g)
- 1 large egg (50 g)
- 2 tbsp heavy cream (30 ml)
- 1 tsp garlic powder (3 g)
- ½ tsp ground nutmeg (1 g)
- ½ tsp dried thyme (1 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Cannelloni:
- 12 cannelloni pasta tubes (200 g)
- 2 cups marinara or tomato sauce (480 ml)
- ½ cup heavy cream (120 ml)
- 1 cup shredded mozzarella cheese (100 g)
- ½ cup grated Parmesan cheese (50 g)
For the Burrata Topping:
- 8 oz burrata cheese (225 g)
For the Crispy Sage & Pecans:
- 20 fresh sage leaves (15 g)
- ½ cup pecans, roughly chopped (55 g)
- 2 tbsp unsalted butter (28 g)
For the Hot Honey:
- 3 tbsp honey (63 g)
- ½–1 tsp red pepper flakes (1–2 g)
- 1 tsp fresh lemon juice (5 ml)
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. Spread about ½ cup (120 ml) of the tomato sauce evenly over the bottom of the dish to create a saucy base for the cannelloni.
2. Make the Pumpkin Filling
In a large bowl, combine the pumpkin purée, ricotta, Parmesan, egg, heavy cream, garlic powder, nutmeg, dried thyme, salt, and black pepper. Stir until the mixture is smooth, creamy, and evenly combined.
3. Fill the Cannelloni
Transfer the pumpkin mixture to a piping bag or a large zip-top bag with one corner snipped off. Carefully pipe the filling into each cannelloni tube, filling them evenly without packing the mixture too tightly.
4. Assemble the Pasta Bake
Arrange the filled cannelloni in a single layer over the tomato sauce. Pour the remaining tomato sauce and heavy cream over the pasta, spreading gently so the tubes are well covered. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
5. Bake the Cannelloni
Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for another 10–15 minutes, or until the pasta is tender and the cheese is melted and lightly golden.
6. Make the Crispy Sage and Pecans
While the cannelloni bakes, melt the butter in a skillet over medium heat. Add the sage leaves and cook for 1–2 minutes per side, until crisp. Add the chopped pecans and toast for 2–3 minutes, stirring frequently so they become fragrant and lightly golden. Remove from the heat and set aside.
7. Prepare the Hot Honey
Warm the honey gently in a small saucepan or microwave-safe bowl. Stir in the red pepper flakes and fresh lemon juice. Let the mixture sit for a few minutes so the flavours infuse and the honey develops a gentle spicy kick.
8. Rest and Finish
Let the baked cannelloni rest for 5 minutes before serving. Tear the burrata into pieces and scatter it over the warm pasta. Top with the crispy sage and toasted pecans, then finish with a light drizzle of hot honey.
Why This Recipe Works
The pumpkin and ricotta filling gives the cannelloni a naturally creamy texture while Parmesan, garlic, nutmeg, and thyme add savoury depth. The tomato sauce balances the richness of the filling and cheese, creating a comforting baked pasta dish with plenty of flavour in every bite.
The toppings make this recipe especially memorable. Creamy burrata contrasts with crisp sage and toasted pecans, while hot honey adds sweetness, warmth, and a subtle citrus note from the lemon juice. Together, the creamy, crunchy, savoury, sweet, and spicy elements create a balanced finish.
Tips for the Best Pumpkin Cannelloni
- Fill the pasta evenly: Use a piping bag or snipped zip-top bag to make filling the cannelloni tubes easier and less messy.
- Cover the pasta well: Make sure the tomato sauce and cream reach across the cannelloni so the pasta cooks evenly while baking.
- Do not overcook the sage: Sage leaves become crisp quickly, so keep a close eye on them while frying in the butter.
- Toast the pecans gently: Stir frequently while toasting to prevent the nuts from becoming too dark.
- Adjust the heat: Use ½ teaspoon of red pepper flakes for a gentler hot honey or up to 1 teaspoon for more heat.
- Add the burrata last: Scatter the burrata over the pasta after baking so it stays creamy and soft rather than melting completely into the sauce.
- Serve immediately: The contrast between the warm cannelloni, cool creamy burrata, crisp sage, and toasted pecans is best when served fresh.
Serving Suggestions
Serve the cannelloni as a complete main course with a simple green salad dressed with lemon and olive oil. The fresh greens provide a light contrast to the creamy pumpkin filling and rich cheese.
For a larger dinner, pair it with roasted seasonal vegetables and crusty bread for soaking up the tomato and cream sauce. Add the hot honey just before serving so its sweet and spicy flavour remains distinct.
Frequently Asked Questions
Can I use canned pumpkin purée?
Yes. Canned pumpkin purée works well for this recipe as long as it is plain pumpkin purée rather than pumpkin pie filling, which contains added sugar and spices.
Can I prepare the cannelloni ahead of time?
You can assemble the pumpkin-filled cannelloni with the sauce and cheese ahead of baking. Keep it covered and refrigerated until ready to bake, then bake until the pasta is tender and the centre is thoroughly heated.
What can I use instead of burrata?
Fresh mozzarella or small spoonfuls of ricotta can be used if burrata is not available. Burrata provides the creamiest finish, but either alternative will still complement the pumpkin and cheese filling.
Can I make the hot honey less spicy?
Yes. Start with ½ teaspoon of red pepper flakes for a mild warmth. You can always add more after tasting the honey.
How do I keep the sage crispy?
Cook the sage in melted butter until the leaves are crisp, then remove them from the skillet before serving. Add them to the pasta at the end rather than mixing them into the sauce.
Can I use another type of nut?
Yes. Walnuts or hazelnuts can be used in place of pecans. Toast the nuts gently and add them just before serving to maintain their crunch.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Calories | 625 |
| Protein | 24 g |
| Carbohydrates | 67 g |
| Fat | 31 g |
| Fiber | 6 g |
| Sugar | 14 g |
| Sodium | 820 mg |
Final Thoughts
Creamy Pumpkin Cannelloni with Burrata, Crispy Sage, Pecans & Hot Honey brings together everything that makes a comforting baked pasta special. The creamy pumpkin filling, rich cheese, tomato sauce, and tender pasta create a satisfying base, while the finishing toppings add contrasting textures and flavours.
Serve it straight from the oven with the burrata, crispy sage, toasted pecans, and hot honey layered over the top. It is a cosy, colourful dish that feels special enough for entertaining while still being wonderfully comforting for a family dinner.
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Creamy Pumpkin Cannelloni with Burrata, Crispy Sage, Pecans & Hot Honey
- Total Time: 1 hour 5 minutes
Description
A cosy, flavour-packed baked pasta featuring creamy pumpkin and ricotta filling, tender cannelloni, rich tomato sauce, melted mozzarella and Parmesan, and luxurious burrata. Crispy sage, toasted pecans, and hot honey add a delicious combination of savoury, crunchy, sweet, and gently spicy flavours.
Ingredients
For the Pumpkin Filling:
2 cups pumpkin purée (480 g)
1 cup ricotta cheese (250 g)
½ cup grated Parmesan cheese (50 g)
1 large egg (50 g)
2 tbsp heavy cream (30 ml)
1 tsp garlic powder (3 g)
½ tsp ground nutmeg (1 g)
½ tsp dried thyme (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Cannelloni:
12 cannelloni pasta tubes (200 g)
2 cups marinara or tomato sauce (480 ml)
½ cup heavy cream (120 ml)
1 cup shredded mozzarella cheese (100 g)
½ cup grated Parmesan cheese (50 g)
For the Burrata Topping:
8 oz burrata cheese (225 g)
For the Crispy Sage & Pecans:
20 fresh sage leaves (15 g)
½ cup pecans, roughly chopped (55 g)
2 tbsp unsalted butter (28 g)
For the Hot Honey:
3 tbsp honey (63 g)
½–1 tsp red pepper flakes (1–2 g)
1 tsp fresh lemon juice (5 ml)
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. Spread about ½ cup (120 ml) of the tomato sauce evenly over the bottom of the dish.
2. In a large bowl, combine the pumpkin purée, ricotta, Parmesan, egg, heavy cream, garlic powder, nutmeg, dried thyme, salt, and black pepper. Stir until smooth and evenly combined.
3. Transfer the pumpkin mixture to a piping bag or a large zip-top bag with one corner snipped off. Carefully pipe the filling into each cannelloni tube, filling them evenly without packing the mixture too tightly.
4. Arrange the filled cannelloni in a single layer over the tomato sauce. Pour the remaining tomato sauce and heavy cream over the pasta, spreading gently so the tubes are well covered.
5. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
6. Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for another 10–15 minutes, or until the pasta is tender and the cheese is melted and lightly golden.
7. While the cannelloni bakes, melt the butter in a skillet over medium heat. Add the sage leaves and cook for 1–2 minutes per side, until crisp.
8. Add the chopped pecans to the skillet and toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and set aside.
9. Warm the honey gently in a small saucepan or microwave-safe bowl. Stir in the red pepper flakes and fresh lemon juice. Let the mixture sit for a few minutes so the flavours infuse.
10. Let the baked cannelloni rest for 5 minutes before serving. Tear the burrata into pieces and scatter it over the warm pasta.
11. Top with the crispy sage and toasted pecans, then finish with a light drizzle of hot honey. Serve immediately.
Notes
Use a piping bag or snipped zip-top bag to make filling the cannelloni tubes easier and less messy. Make sure the tomato sauce and cream reach across the cannelloni so the pasta cooks evenly while baking. Sage leaves become crisp quickly, so keep a close eye on them while frying in the butter. Stir the pecans frequently while toasting to prevent them from becoming too dark. Use ½ teaspoon of red pepper flakes for gentler hot honey or up to 1 teaspoon for more heat. Add the burrata after baking so it stays creamy and soft rather than melting completely into the sauce. Canned pumpkin purée works well as long as it is plain pumpkin purée rather than pumpkin pie filling. The cannelloni can be assembled ahead of baking and kept covered and refrigerated until ready to bake. Fresh mozzarella or small spoonfuls of ricotta can be used instead of burrata. Walnuts or hazelnuts can be substituted for the pecans. Serve with a simple green salad dressed with lemon and olive oil for a lighter contrast. For a larger dinner, serve with roasted seasonal vegetables and crusty bread.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
