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)
ÂĽ 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