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)
ÂĽ 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)
ÂĽ cup walnuts, roughly chopped (30 g)
For the Topping
4 oz burrata cheese (115 g)
2 tbsp grated Parmesan cheese (12 g)
ÂĽ 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