Description
Stuffed Shells with Pumpkin Cream Sauce is a warm, comforting dish that perfectly captures the flavors of fall. Tender jumbo pasta shells are filled with creamy ricotta and mozzarella, all enveloped in a rich pumpkin cream sauce. Ideal for family gatherings or cozy weeknight dinners, this recipe is sure to impress your loved ones while providing a delightful culinary experience.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a pot, boil salted water and cook jumbo shells until al dente; drain and set aside.
- In a mixing bowl, combine ricotta, half the mozzarella, Parmesan, minced garlic, and Italian seasoning until smooth.
- Generously stuff each shell with the cheese mixture.
- In a saucepan over medium heat, mix pumpkin puree, heavy cream, garlic, and Italian seasoning until warmed through; season with salt and pepper.
- Spread half of the pumpkin sauce in a baking dish, arrange stuffed shells on top, cover with remaining sauce, and sprinkle with leftover mozzarella.
- Bake uncovered for 25-30 minutes until bubbly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells (approximately 200g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg