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.
Servings: 4 servings
Equipment
Ingredients
- 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
Instructions
- 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