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Three Cheese Pumpkin Pasta Roll-ups

These three cheese pumpkin pasta roll-ups are a delicious combination of pumpkin, nutmeg, cinnamon, and sage together in a creamy pasta sauce baked with three cheese.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Pasta
Cuisine: Italian
Servings: 4 servings
Author: Ellen


  • 12 lasagna noodles
  • 8 ounces fresh ricotta cheese
  • 15 ounces pumpkin puree
  • 2 cups chicken broth
  • 8 ounces heavy cream
  • 2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 Tablespoon dried sage
  • 1 to 2 tsp salt to taste
  • ½ to 1 tsp pepper
  • 2 Tablespoons cornstarch
  • 2 cloves garlic – minced
  • 1 medium green onion – chopped finely
  • 1 to 2 Tablespoons olive oil
  • ¾ cup grated Pecorine Romano cheese
  • ¼ cup finely grated Parmesan cheese


  • Preheat oven to 375 degrees
  • Lightly oil an 8x8 pan
  • Cook lasagna noodles to al dente according to package directions, rinse, and layout on parchment paper to cool
  • Warm oil olive over low heat
  • Saute green onion and garlic for about 3 minutes
  • Add chicken broth and pumpkin puree
  • Stir in cinnamon, nutmeg, salt and pepper
  • In a cup add the heavy cream, whisk in the cornstarch
  • Slowly pour in the cream/cornstarch mixture, whisking the whole time.
  • Stir/whisk until thicken like gravy
  • Crush sage into pumpkin sauce and mix in
  • Spoon about ½ cup of pumpkin sauce into the bottom of the pan
  • Over each lasagna noodle spread 1 to 2 Tablespoons pumpkin sauce
  • Divide ricotto cheese between all 12 lasagna noodles, spread out as best as possible
  • Roll each noodle up and set into the pan
  • Spoon 1 cup or more of pumpkin sauce to completely cover the noodles
  • Sprinkle with the Parmesan cheese over all
  • Spread grated Pecorino Romano cheese over the top of noodles
  • Bake for 30 minutes
  • Remove and let cool for about 5 minutes before serving