Description
A warm and comforting dish featuring tortellini baked in a creamy pumpkin sage Alfredo sauce.
Ingredients
Scale
- 1 package of tortellini (about 12 oz)
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh sage, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the tortellini according to package instructions and drain.
- In a large bowl, mix together the pumpkin puree, heavy cream, Parmesan cheese, chopped sage, minced garlic, salt, and pepper.
- Add the cooked tortellini to the pumpkin mixture and stir until well combined.
- Transfer the mixture to a greased baking dish.
- Top with shredded mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Feel free to add cooked chicken or sausage for extra protein.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Pumpkin Sage Alfredo Tortellini Bake, comfort food, pasta bake, fall recipes