Creamy Pumpkin Tortellini Bake
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A cozy, family-friendly baked tortellini dish made with creamy Alfredo sauce, pumpkin purée, chicken sausage, and melted cheese. Pumpkin adds richness and body without giving the dish a strongly pumpkin-like flavor.
- Time
- 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 125 g
- 120 g
- 3 g
- 2 g
- 1 g
- 1 g
- 1 g
- 115 g
- 25 g
Weights are estimates. Together, the ingredients weigh about 1.72 kg before cooking, which is about 285 g per serving.
Steps
Preheat the oven to 400°F (200 °C). Spray a 9 × 13-inch baking dish with nonstick cooking spray.
Add the Alfredo sauce, pumpkin purée, chicken broth, garlic powder, onion powder, Italian seasoning, black pepper, red pepper flakes, and nutmeg to the empty baking dish. Stir until the mixture is evenly combined and uniform in color.
Add the refrigerated cheese tortellini and sliced chicken sausage to the sauce mixture. Stir until the tortellini and sausage are coated.
Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
Remove the foil and stir the casserole.
Top evenly with the shredded mozzarella and grated Parmesan.
Return the dish to the oven and bake uncovered for 8 to 10 minutes, until the sauce is bubbly and the cheese has golden spots.
Let the bake stand for 5 minutes before serving so the sauce can thicken.
Notes
The source does not specify whether the tortellini should be cooked before baking; use it refrigerated and uncooked as listed. The stated total time includes the 5-minute resting period.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 612
- Protein
- 26 g
- Carbs
- 45 g
- Fat
- 38 g
- Fiber
- 2 g
Where the calories come from
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