Description
A cosy, flavour-packed pasta bake featuring tender roasted pumpkin, creamy whipped ricotta, rich burrata, fragrant crispy sage, toasted walnuts, and a sweet and gently spicy hot honey finish.
Ingredients
For the Roasted Pumpkin:
3 cups pumpkin, peeled and cubed (420 g)
1 tbsp olive oil (15 ml)
½ tsp salt (3 g)
¼ tsp black pepper (1 g)
½ tsp garlic powder (1 g)
For the Pasta Shells:
20 jumbo pasta shells (200 g)
For the Whipped Ricotta Filling:
1½ cups whole-milk ricotta (375 g)
½ cup grated Parmesan cheese (50 g)
1 large egg (50 g)
1 tbsp fresh sage, finely chopped (4 g)
1 tsp lemon zest (2 g)
½ tsp salt (3 g)
¼ tsp black pepper (1 g)
For the Sauce:
1½ cups pumpkin purée (360 g)
½ cup vegetable or chicken broth (120 ml)
¼ cup heavy cream (60 ml)
1 tbsp unsalted butter (14 g)
¼ tsp ground nutmeg (0.5 g)
¼ tsp salt (1 g)
For the Crispy Sage:
2 tbsp unsalted butter (28 g)
16 fresh sage leaves (8 g)
For the Topping:
4 oz burrata cheese (115 g)
2 tbsp hot honey (42 g)
2 tbsp grated Parmesan cheese (12 g)
¼ cup toasted walnuts, roughly chopped (30 g)
Instructions
1. Preheat the oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, black pepper, and garlic powder. Spread it evenly on a baking sheet and roast for 25–30 minutes, turning once if needed, until tender and lightly caramelised.
2. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells for about 2 minutes less than the package directions so they remain slightly firm. Drain carefully and rinse briefly with cool water to prevent them from sticking together.
3. Combine the ricotta, Parmesan, egg, finely chopped sage, lemon zest, salt, and black pepper in a bowl. Stir until smooth, creamy, and well combined.
4. Blend the pumpkin purée, broth, heavy cream, butter, nutmeg, and salt until smooth and creamy. Pour the pumpkin sauce into the bottom of a large baking dish, spreading it into an even layer.
5. Spoon the whipped ricotta mixture into each cooked shell, filling them generously without overstuffing. Arrange the stuffed shells over the pumpkin sauce in a single layer.
6. Cover the baking dish loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and sprinkle the shells with Parmesan. Continue baking for another 8–10 minutes, until the sauce is bubbling and the edges of the shells are lightly golden.
7. While the shells are baking, melt the butter in a skillet over medium heat. Add the fresh sage leaves and cook for 1–2 minutes per side, until crisp and fragrant. Transfer the sage to a paper towel-lined plate to drain.
8. Remove the stuffed shells from the oven and let them rest for a few minutes. Tear the burrata over the top, then scatter the crispy sage and toasted walnuts across the shells.
9. Drizzle generously with hot honey just before serving. Finish with a little extra Parmesan and freshly cracked black pepper. Serve while the shells are warm, with the burrata soft and creamy over the top.
Notes
Do not overcook the shells. Cook them slightly under the package time so they remain firm enough to stuff and hold their shape while baking.
Keep the filling creamy by stirring the ricotta mixture until smooth before filling the shells.
Blend the pumpkin sauce thoroughly so it spreads easily across the bottom of the baking dish.
Watch the sage closely because sage leaves can crisp quickly. Cook them over medium heat and remove them as soon as they are crisp.
Tear the burrata over the hot shells just before serving to keep it soft and creamy.
Drizzle the hot honey immediately before serving to preserve its flavour and finishing texture.
Butternut squash can be used in place of pumpkin for both the roasted cubes and pumpkin purée.
The ricotta filling, pumpkin sauce, and cooked shells can be prepared ahead of time. For the best texture, assemble shortly before baking.
Fresh mozzarella can be used instead of burrata.
Regular honey can be used instead of hot honey for a simple sweet finish without the gentle heat.
Transfer crispy sage to a paper towel-lined plate immediately after cooking and avoid covering it.
Plain store-bought pumpkin purée works well. Use unsweetened pumpkin purée rather than sweetened or spiced pie filling.
Serve with a simple green salad dressed with lemon and olive oil, roasted seasonal vegetables, or warm crusty bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian