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–+ servings
Stuffed Shells With Pumpkin Cream Sauce

Delicious Stuffed Shells With Pumpkin Cream Sauce You'll Love

Stuffed Shells With Pumpkin Cream Sauce offers a cozy and unique twist on classic Italian flavors, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 shells jumbo shells Cook al dente to prevent tearing.
For the Cheese Filling
  • 1 cup whole milk ricotta cheese Cottage cheese can be a substitute.
  • 1 cup whole milk mozzarella cheese Opt for fresh for superior melting.
  • ½ cup Parmigiano Reggiano Substitute with another hard cheese if needed.
  • 1 teaspoon fresh rosemary Dried can be used; reduce the amount.
  • ½ teaspoon nutmeg Essential for fall flavor.
For the Pumpkin Cream Sauce
  • 1 cup pumpkin puree Avoid pumpkin pie filling.
  • 1 cup half and half Can be swapped for lighter milk.
  • 2 tablespoons butter Olive oil is a lighter alternative.
  • 2 cloves garlic Use fresh for best results.
  • to taste salt Adjust according to preference.
  • to taste pepper Adjust according to preference.

Equipment

  • large pot
  • Skillet
  • Mixing bowl
  • Baking dish
  • sheet tray

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil and add the jumbo shells. Cook for 8–10 minutes until al dente, then drain and cool.
  2. In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1–2 minutes. Stir in nutmeg, then add pumpkin puree and half and half. Whisk until smooth and heated through, about 5 minutes. Season with salt and pepper.
  3. In a mixing bowl, combine ricotta cheese, mozzarella cheese, and Parmigiano Reggiano. Add rosemary, nutmeg, and season with salt and pepper. Stir until creamy.
  4. Gently open each jumbo shell and fill with the cheese mixture. Pack lightly and arrange in a baking dish with pumpkin sauce.
  5. Preheat the oven to 400°F (200°C). Top with extra mozzarella if desired. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until golden.
  6. Let the shells rest for 5 minutes. Spoon pumpkin cream sauce over the shells before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 18gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

For extra flavor, you can add spinach or cooked sausage to the cheese filling. Serve with garlic bread or a side salad for a complete meal.

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