Creamy Pumpkin Cannelloni with Burrata

This Creamy Pumpkin Cannelloni with Burrata is the ultimate cozy pasta dinner for fall, combining tender pasta shells, creamy pumpkin filling, fragrant herbs, rich Parmesan, and luxurious burrata. Baked until bubbling and golden, every bite is creamy, savory, slightly sweet, and incredibly satisfying.

Pumpkin isn’t just for desserts. Its naturally silky texture makes an amazing pasta filling, especially when paired with garlic, Parmesan, ricotta, sage, and warm spices. The burrata takes this dish to another level, adding a rich, creamy finish that melts beautifully over the hot cannelloni.

Whether you’re planning a holiday dinner, a cozy weekend meal, or simply want something special for pasta night, this recipe delivers restaurant-quality flavor without being overly complicated.

Why You’ll Love This Recipe

• Creamy and comforting: Pumpkin and ricotta create a luxurious filling.
• Perfect for fall: Warm herbs and pumpkin make this ideal for cooler weather.
• Burrata makes it special: Creamy burrata adds an indulgent finishing touch.
• Make-ahead friendly: Assemble it earlier and bake when you’re ready.
• Vegetarian: A satisfying meatless dinner packed with flavor.
• Beautiful presentation: Perfect for family dinners and entertaining.

Ingredients

For the Pumpkin Filling

• 12 cannelloni pasta tubes
• 1 ½ cups pumpkin purée
• 1 ½ cups whole-milk ricotta cheese
• ½ cup freshly grated Parmesan cheese
• 1 large egg
• 3 cloves garlic, minced
• 1 teaspoon dried sage
• ½ teaspoon Italian seasoning
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup shredded mozzarella cheese

For the Creamy Sauce

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken or vegetable broth
• ½ cup Parmesan cheese
• ¼ teaspoon nutmeg
• ¼ teaspoon black pepper
• Salt, to taste

For the Topping

• 8 ounces burrata cheese
• ½ cup shredded mozzarella
• 2 tablespoons grated Parmesan
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh parsley
• 1 tablespoon olive oil
• Pinch of red pepper flakes, optional

How to Make Creamy Pumpkin Cannelloni

Step 1: Prepare the Oven

Preheat your oven to 375°F (190°C).

Lightly grease a large baking dish with butter or olive oil.

A 9×13-inch baking dish works well for this recipe.

Step 2: Prepare the Cannelloni

Cook the cannelloni tubes according to the package directions until just shy of al dente.

Avoid overcooking the pasta because it will continue cooking in the oven.

Drain carefully and rinse briefly with cool water to stop the cooking process.

Set aside.

If your package contains oven-ready cannelloni, you can use them directly according to the package instructions.

Step 3: Make the Pumpkin Filling

In a large bowl, combine the pumpkin purée, ricotta, Parmesan, egg, minced garlic, sage, Italian seasoning, nutmeg, salt, black pepper, and mozzarella.

Stir until the mixture is smooth and evenly combined.

Taste and adjust the seasoning if needed.

The filling should be creamy but thick enough to hold its shape inside the pasta.

Step 4: Make the Creamy Sauce

Melt the butter in a medium saucepan over medium heat.

Add the minced garlic and cook for about 30 seconds, just until fragrant.

Pour in the heavy cream and broth.

Add the Parmesan, nutmeg, and black pepper.

Reduce the heat to medium-low and simmer gently for approximately 3–5 minutes, stirring occasionally, until slightly thickened.

Taste before adding salt because the Parmesan already contributes plenty of seasoning.

Step 5: Fill the Cannelloni

Transfer the pumpkin mixture to a piping bag or large zip-top bag.

Snip off one corner.

Carefully pipe the pumpkin filling into each cannelloni tube.

You can also use a small spoon if you prefer, but piping makes the process much easier.

Don’t worry if the tubes aren’t packed absolutely full. The filling will expand slightly as it heats.

Step 6: Assemble the Dish

Spread a thin layer of creamy sauce over the bottom of the prepared baking dish.

Arrange the filled cannelloni in a single layer.

Pour the remaining creamy sauce evenly over the pasta.

Make sure most of the cannelloni is coated with sauce so the pasta doesn’t dry out during baking.

Sprinkle the shredded mozzarella and Parmesan over the top.

Step 7: Bake

Cover the baking dish loosely with aluminum foil.

Bake for approximately 25 minutes.

Remove the foil and continue baking for another 10–15 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.

For an extra golden top, place the dish under the broiler for 1–2 minutes at the end, watching carefully.

Step 8: Add the Burrata

Remove the cannelloni from the oven and allow it to rest for about 5 minutes.

Tear the burrata into pieces and arrange it over the hot pasta.

The warmth of the cannelloni will soften the burrata, creating creamy pockets throughout the dish.

Finish with fresh sage, parsley, a drizzle of olive oil, and optional red pepper flakes.

Serve immediately.

Tips for the Best Pumpkin Cannelloni

Use Pure Pumpkin Purée

For the best savory flavor, use plain pumpkin purée rather than pumpkin pie filling. Pie filling contains sugar and spices that can make the dish overly sweet.

Don’t Overcook the Pasta

The cannelloni will continue cooking in the oven. Slightly undercooked pasta holds its shape better and prevents the finished dish from becoming mushy.

Fresh Parmesan Makes a Difference

Freshly grated Parmesan melts more smoothly and provides a richer flavor than many pre-shredded varieties.

Don’t Skip the Nutmeg

Just a small amount of nutmeg complements the pumpkin and creamy sauce beautifully without making the dish taste like dessert.

Add Burrata at the End

Burrata is delicate. Adding it after baking preserves its creamy texture and gives you those beautiful soft pockets of cheese.

Easy Variations

Pumpkin Spinach Cannelloni

Add 1 cup of finely chopped cooked spinach to the pumpkin-ricotta filling for extra vegetables and color.

Pumpkin and Mushroom Cannelloni

Sauté finely chopped mushrooms with garlic and sage, then fold them into the filling.

Spicy Pumpkin Cannelloni

Add extra red pepper flakes to the pumpkin filling and sauce for a subtle kick.

Sausage Pumpkin Cannelloni

For a non-vegetarian version, brown Italian sausage, crumble it finely, and layer it between the cannelloni before adding the sauce.

Extra Cheesy Version

Add shredded mozzarella and provolone to the filling for an even cheesier center.

Brown Butter Sage Finish

For an extra-special presentation, brown a few tablespoons of butter with fresh sage and drizzle it over the finished cannelloni.

What to Serve with Pumpkin Cannelloni

Because the cannelloni is rich and creamy, simple sides work best.

Try serving it with:

• Crisp green salad
• Arugula salad with lemon dressing
• Roasted asparagus
• Garlic bread
• Crusty Italian bread
• Roasted Brussels sprouts
• Sautéed green beans
• Balsamic tomato salad

A bright green salad with lemon vinaigrette is especially good because its acidity balances the creamy pumpkin sauce.

How to Store Leftovers

Allow leftovers to cool before transferring them to an airtight container.

Refrigerate for up to 3–4 days.

Reheat individual portions in the microwave or cover the baking dish with foil and warm it in a 350°F (175°C) oven until heated through.

Add fresh burrata after reheating rather than reheating the burrata with the pasta.

For freezing, assemble the cannelloni without the burrata and freeze tightly covered for up to 2 months.

Thaw overnight in the refrigerator before baking.

Frequently Asked Questions

Can I use canned pumpkin?

Yes. Canned pumpkin purée is convenient and works perfectly. Make sure you use 100% pure pumpkin, not pumpkin pie filling.

Can I make this dish ahead of time?

Absolutely. Assemble the cannelloni, cover it tightly, and refrigerate for up to 24 hours. Add the cheese topping just before baking if possible.

What can I use instead of burrata?

Fresh mozzarella is an excellent substitute. You can also use small spoonfuls of ricotta or mascarpone for a creamy finish.

Can I use manicotti instead of cannelloni?

Yes. Manicotti shells work very well with the same filling and sauce.

Can I use fresh pumpkin instead of canned?

Yes. Roast or steam pumpkin until tender, then blend it into a smooth purée. Allow it to cool slightly before adding it to the filling.

Final Thoughts

This Creamy Pumpkin Cannelloni with Burrata is a beautiful way to turn simple ingredients into an impressive comfort-food dinner. The creamy pumpkin and ricotta filling is rich and flavorful, while Parmesan, garlic, sage, and nutmeg add layers of savory warmth.

Then comes the burrata. Adding it over the hot baked cannelloni creates luxurious creamy pockets that make every bite feel extra special.

Serve it with a crisp salad and warm crusty bread for a cozy fall dinner that’s elegant enough for entertaining but comforting enough for a quiet night at home.