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Irresistible Stuffed Shells With Pumpkin Cream Sauce

Irresistible Stuffed Shells With Pumpkin Cream Sauce Bliss

Experience the creamy delight of irresistible stuffed shells with pumpkin cream sauce, the perfect vegetarian comfort food for fall.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 12 pieces Jumbo Shells Boil until al dente
For the Filling
  • 15 ounces Whole Milk Ricotta Cheese For a lighter alternative, use cottage cheese
  • 8 ounces Whole Milk Mozzarella Cheese Use low-moisture mozzarella to reduce excess water
  • ¾ cup Parmigiano Reggiano, Grated Can substitute with Pecorino Romano
  • 1 tablespoon Fresh Rosemary, Minced Thyme or sage can be substituted
  • ½ teaspoon Nutmeg Cinnamon or allspice can be used as alternatives
  • to taste Salt & Pepper Adjust according to preference
For the Sauce
  • 4 tablespoons Butter Olive oil can be substituted
  • 2 cloves Garlic Cloves, Minced Garlic powder can be used in a pinch
  • 1 cup Pumpkin Puree Butternut squash puree is a good substitute
  • ½ cup Half and Half Use whole milk for a lighter version or coconut milk for a dairy-free option

Equipment

  • large pot
  • Sauté pan
  • Mixing Bowl
  • colander
  • oven

Method
 

Step 1: Prepare the Jumbo Shells
  1. Bring a large pot of salted water to a boil. Add the jumbo shells and cook for 8-10 minutes until al dente. Drain and cool in a colander.
Step 2: Make the Pumpkin Sauce
  1. Melt 4 tablespoons of butter in a large sauté pan over medium heat. Add the minced garlic and sauté for 2-3 minutes until fragrant. Stir in nutmeg, then add pumpkin puree, half and half, ¾ cup of Parmigiano, minced rosemary, salt, and pepper. Whisk until smooth and let it simmer.
Step 3: Mix the Filling
  1. Combine ricotta, mozzarella, and remaining Parmigiano in a mixing bowl. Add minced rosemary, a pinch of nutmeg, and season with salt and pepper. Mix until uniform.
Step 4: Stuff the Shells
  1. Preheat oven to 400°F (200°C). Fill each jumbo shell with the cheesy mixture and place seam side up in the sauté pan with the pumpkin cream sauce.
Step 5: Bake
  1. Optionally sprinkle extra mozzarella on top. Bake for 20 minutes until the sauce is bubbly and cheese is golden.
Step 6: Cool Slightly Before Serving
  1. Let the dish cool for a few minutes before serving to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 25IUVitamin C: 6mgCalcium: 30mgIron: 8mg

Notes

Ensure shells are cooked al dente to avoid mushiness. Fresh herbs enhance flavor. Avoid overstuffing the shells.

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