Description
Stuffed shells with pumpkin cream sauce are a delightful fusion of Italian comfort and autumn flavors. Each large pasta shell is generously filled with a creamy ricotta and pumpkin mixture, then enveloped in a rich pumpkin cream sauce and baked until bubbly. This dish is perfect for family gatherings or cozy nights at home, bringing warmth and satisfaction in every bite.
Ingredients
Scale
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1 cup pure pumpkin puree
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 tsp nutmeg
Instructions
- Preheat your oven to 375°F (190°C).
- Cook pasta shells in boiling salted water until al dente; drain and set aside.
- In a bowl, mix ricotta, half of the mozzarella, pumpkin puree, salt, pepper, and nutmeg until smooth.
- Stuff each shell with about two tablespoons of the mixture and place them in a baking dish.
- For the sauce, sauté garlic in butter until fragrant. Add heavy cream, remaining pumpkin puree, and Parmesan cheese; stir until smooth.
- Pour half the sauce over stuffed shells and sprinkle with remaining mozzarella.
- Bake covered for 25 minutes; uncover for the last five minutes to melt cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (180g)
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg