This Autumn Sheet Pan Tortellini with Honey Whipped Ricotta is the kind of simple yet elevated weeknight meal that makes you feel like a pro in the kitchen. The sage butternut squash, kale, and spicy Italian sausage get served on a bed of cool whipped ricotta, for the perfect herby, creamy bite with just a touch of sweetness. Add this autumn sheet pan dinner to your weeknight rotation for a simple recipe with minimal cleanup and maximum fall flavor! This is the first recipe in my 2026 “10 Days of Fall Dinner” series.

plate of sheet pan veggies and sausage over honey whipped ricotta

plate of sheet pan veggies and sausage over honey whipped ricotta next to sheet pan

ingredients including butternut squash, tortellini, lemon, honey, ricotta, red pepper flakes, garlic, sage, kale, and italian sausage

Autumn Sheet Pan Tortellini with Whipped Honey Ricotta Ingredient Notes:

Butternut squash: Butternut squash adds cozy fall flavor and natural sweetness to every bite. When baked, it becomes caramelized and buttery soft, releasing moisture to help cook the tortellini on the same sheet pan. Ensure your squash pieces are no larger than 1/2-inch squares so they are fully cooked once baked! If you buy pre-chopped, you will likely need to cut them into smaller pieces.

Tortellini: The beauty of fresh and frozen tortellini is that it can be cooked with minimal to no liquid, as it bakes in the steam from the butternut squash and the oil from the sausage on the sheet pan. My favorite is this gluten-free, four-cheese tortellini.

Sage: Sage brings a warm, earthy aroma to the sheet pan components without overpowering the spicy sausage. Its light citrus-like flavor brightens the baked elements when paired with the sweet, honey ricotta base.

Tuscan or curly kale: While the squash, tortellini, and sausage get to know one another on the first round of baking, the kale and garlic are added on the second round, only needing a shorter amount of time to fully cook.

Italian sausage: Italian sausage adds bold, savory flavor and a touch of spice against the cool, creamy ricotta. Using spicy Italian sausage gives the dish depth and heat, while sweet sausage can be swapped in for a milder version. The sausage also provides a rich source of protein, making this sheet pan meal filling and satisfying.

tortellini, sage, butternut squash and spices spread out on sheet pan

ricotta in a food processor with lemon, honey, and red pepper flakes

cooked sheet pan with all the components of kale, tortellini, sausage, and butternut squash

plate of sheet pan veggies and sausage over honey whipped ricotta next to sheet pan and bowl of whipped ricotta

Autumn Sheet Pan Tortellini with Whipped Honey Ricotta

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cook time

minutes

This Autumn Sheet Pan Tortellini with Honey Whipped Ricotta is the kind of simple yet elevated weeknight meal that makes you feel like a pro in the kitchen. Add this autumn sheet pan dinner to your weeknight rotation for a simple recipe with minimal cleanup and maximum fall flavor.

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Ingredients

FOR THE SHEET PAN
9 ounces fresh or frozen tortellini (I use gluten-free fresh tortellini)
2 heaping cups small-diced butternut squash* (about half a large squash, one small squash, or 12 ounces pre-chopped)
2 tablespoons finely chopped sage leaves
olive oil
kosher salt
ground black pepper
1 pound ground Italian sausage (spicy or sweet, can substitute chicken sausage or plant-based)
3 packed cups shredded curly or tuscan kale (about 5 ounces)
3 garlic cloves, minced
FOR THE WHIPPED RICOTTA
15 ounces part-skim ricotta cheese (can substitute dairy-free ricotta)
1 to 2 tablespoons raw honey, additional for drizzling if desired
zest of 1/2 lemon (about 1 teaspoon)
1/4 teaspoon red pepper flakes (optional), additional for topping if desired
kosher salt

Directions

Preheat the oven to 400°F. Prepare a large sheet pan (if your sheet pan is not non-stick, line with parchment paper).
Add the tortellini, butternut squash, sage, 2 tablespoons of olive oil, and a big pinch of salt and black pepper to the sheet pan. Use a spatula or clean hands to mix, evenly distributing the components and coating everything in the oil and spices. Spread out in a single layer.
Use a 1-tablespoon cookie scoop or clean hands, to divide the ground sausage into 18 to 20 evenly-sized balls. With lightly oiled hands, roll each meatball until smooth. Place on the sheet pan, nestled between pieces of squash and tortellini. Bake until the squash is fork tender and the sausage is just cooked, 15 to 18 minutes.
Meanwhile, make the whipped honey ricotta: Add the ricotta, 1 tablespoon of honey, lemon zest, red pepper flakes, and a pinch of salt to a food processor. Process on high speed until smooth and light, 30 to 45 seconds. Taste and add the second tablespoon of honey if desired, plus additional salt to taste. Process again for 10 to 15 seconds. Set aside.
After the first bake, toss the tortellini, squash, and sausage on the sheet pan to mix and coat everything in the oil on the pan. Add the kale and garlic and toss again, ensuring the kale has been coated in oil. Spread out into a single layer (it’s okay if there is some overlapping) and continue baking until the squash and sausage are lightly browned on top and the kale is crisp, 10 to 12 minutes.
To serve, evenly divide the whipped ricotta between four plates, spooning and spreading it in a circle on each plate to cover the bottom. Divide the sheet pan components between the four plates, placing everything on top of the ricotta. Drizzle with additional honey and sprinkle additional red pepper flakes if desired.

Notes

Store it: Refrigerate the sheet pan components and whipped ricotta in separate sealed containers for up to 4 days.
Reheat it: Microwave until warm, 1 to 2 minutes, and serve with chilled whipped ricotta.
Ensure your squash pieces are no larger than 1/2-inch squares so they are fully cooked once baked! If you buy pre-chopped, you will likely need to cut them into smaller pieces.
Butternut squash: Swap for sweet potato or delicata squash.
Italian sausage: Swap for chicken sausage or use sliced pre-cooked chicken sausage.
Vegetarian: Swap Italian sausage for plant-based sausage, or add one can of chickpeas, drained and rinsed. Add the chickpeas for the final 10 to 12 minutes of baking.
Ricotta: Swap for dairy-free ricotta or cottage cheese.