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–+ servings
Stuffed Shells With Pumpkin Cream Sauce

Stuffed Shells With Pumpkin Cream Sauce

Delight in these Stuffed Shells With Pumpkin Cream Sauce, perfect for cozy dinners with a creamy filling and rich pumpkin sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner Recipes
Cuisine: Italian
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pasta
  • 26 jumbo shells jumbo shells
Cheese Filling
  • ¾ cup parmigiano reggiano, grated
  • 8 oz whole milk mozzarella cheese
  • 12 oz whole milk ricotta cheese
  • ¾ tsp fresh rosemary, minced
  • Pinch nutmeg
  • Salt
  • Pepper
Pumpkin Cream Sauce
  • 4 tbsp butter
  • 3 garlic cloves, minced
  • ¾ tsp nutmeg
  • 15 oz pumpkin puree
  • 1 ½ cup half and half
  • ¾ cup parmigiano reggiano, grated
  • 1 ½ tsp fresh rosemary, minced
  • ½ tsp kosher salt
  • Pepper

Equipment

  • Large pot
  • Large sauté pan
  • mixing bowl
  • baking dish

Method
 

Preparation
  1. Boil the jumbo shells in salted water until al dente, drain and cool.
  2. In a large sauté pan, over low heat, melt the butter and add the minced garlic, stirring for 2-3 minutes until the garlic is fragrant. Stir in the nutmeg for an additional minute.
  3. Whisk in the pumpkin puree, half and half, parmigiano reggiano, minced rosemary, salt and pepper. Stir until the sauce is smooth.
  4. Mix together all of the filling ingredients in a bowl. Fill each of the shells and place them seam up in the pumpkin sauce.
  5. Top with extra mozzarella cheese (optional).
  6. Bake at 400 degrees for 20 minutes. Remove from the oven and let cool. The sauce will be runny at first; once it starts to cool, it will thicken up.

Nutrition

Serving: 1serving

Notes

For variation, try different cheeses or add spinach for extra nutrition.

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