Description
Stuffed shells with pumpkin cream sauce are a delightful autumn-inspired dish that combines creamy ricotta, savory spices, and silky pumpkin sauce, all wrapped in tender pasta. Perfect for cozy gatherings or family dinners, this recipe elevates traditional stuffed shells into a flavorful experience that will impress your guests and satisfy your cravings.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 1 cup canned pumpkin puree
- ½ cup heavy cream
- 2 cloves garlic, minced
- ¼ tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and bring salted water to a boil in a large pot.
- Cook the jumbo shells until al dente according to package directions, then drain and set aside.
- In a bowl, combine ricotta, half the mozzarella, Parmesan, garlic, nutmeg, salt, and pepper; mix well.
- In a saucepan over medium heat, stir together pumpkin puree and heavy cream; season with salt and pepper.
- Stuff each shell with the ricotta mixture and place them seam-side up in a greased baking dish.
- Pour half of the pumpkin sauce over the shells, top with remaining mozzarella, then pour on the rest of the sauce.
- Cover with foil and bake for 25 minutes; remove foil for the last 5 minutes to brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell (120g)
- Calories: 290
- Sugar: 3g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg