Tortellini with pumpkin, sage and cheese sauce

This creamy pasta bake is super-easy to put together and will satisfy the whole family.

Ingredients (serves 4)

• 1kg butternut pumpkin, peeled, deseeded, chopped
• 2 tablespoons sage leaves, roughly chopped
• 1 garlic clove, crushed
• 1 tablespoon olive oil
• 500g packet tortellini pasta (see note)
• 1 cup cream
• 250g bocconcini, halved (see note)
• 1/3 cup grated parmesan cheese
• small sage leaves, extra, to serve

Method

1. Preheat oven to 220 degrees Celcius. Place pumpkin, sage, garlic, oil, and salt and pepper into a large roasting pan. Toss well to combine. Roast for 20 minutes or until pumpkin is tender.
2. Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain.
3. Combine pumpkin mixture, cream, bocconcini, parmesan, pasta, and salt and pepper in a 5cm deep, 20cm x 30cm (base) ovenproof baking dish. Bake for 15 minutes or until bubbling and golden. Sprinkle with extra sage leaves. Serve and Enjoy!

Notes & tips

• We used spinach and ricotta tortellini, but you could use any kind of tortellini. Look for it with the fresh pastas in the refrigerated section of your supermarket.
• Bocconcini are small nuggets of mozzarella.

(source: taste.com.au)