Description
Stuffed shells with pumpkin cream sauce is a cozy fall favorite that combines large pasta shells filled with a creamy cheese mixture and topped with a rich, spiced pumpkin sauce. Perfect for gatherings or family dinners, this dish envelops your palate in warmth and comfort, making every bite a delightful experience.
Ingredients
Scale
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup canned pumpkin puree (not pie filling)
- 2 tbsp fresh sage, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions until al dente. Drain and set aside.
- In a bowl, mix ricotta, mozzarella, sage, salt, and pepper until well combined.
- Stuff each shell with the cheese mixture and place them in a greased baking dish.
- In a saucepan over medium heat, combine heavy cream and pumpkin puree; stir until smooth. Add Parmesan cheese and stir until melted.
- Pour half of the pumpkin sauce over stuffed shells, then drizzle remaining sauce on top. Sprinkle extra mozzarella if desired.
- Bake uncovered for 25-30 minutes until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (approximately 230g)
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg