Creamy Pumpkin Tortellini Bake

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Creamy Pumpkin Tortellini Bake

This easy Creamy Pumpkin Tortellini Bake combines refrigerated tortellini, sliced cooked sausage, and pumpkin-infused Alfredo sauce under a bubbly layer of mozzarella and Parmesan. It’s cozy, creamy, and perfect for an easy fall dinner.

Prep Time15

Active Time30

Resting time5

Total Time50

Course: Main Course

Cuisine: American, Italian

Yield:

Calories: 689kcal

Author: Sweet Ordeal

Materials

15 oz. jar alfredo sauce
1/2 cup pumpkin puree
1/2 cup chicken broth
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Italian seasoning
1/2 tsp. black pepper
1/4 tsp. red pepper flakes (optional)
1/8 tsp. ground nutmeg
20 oz. refrigerated tortellini (any flavor)
12 oz. cooked sausage (any flavor) sliced
1 cup mozzarella cheese, shredded
2 Tbsp. grated Parmesan cheese

Instructions

Heat oven to 400°F. Lightly spray a 9x13-inch baking dish with non-stick spray.
In a large bowl, whisk together the Alfredo sauce, pumpkin puree, chicken broth, garlic powder, onion powder, Italian seasoning, black pepper, red pepper flakes (if using), and nutmeg.
Add the refrigerated tortellini and sliced cooked sausage to the bowl. Stir until everything is evenly coated in the sauce. Pour the mixture into the prepared baking dish and spread it into an even layer.
Cover tightly with foil and bake for 20 minutes.
Remove from oven and carefully remove the foil. Sprinkle the mozzarella and Parmesan evenly over the top. Return the dish to the oven, uncovered, and bake for another 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it sit for 5 minutes before serving. Enjoy!

Notes

Make Ahead: You can assemble the casserole ahead of time, cover, and refrigerate until you're ready to bake. Set on counter to warm up for about 30 minutes, then bake as directed.

Nutrition