Description
Stuffed Shells with Pumpkin Cream Sauce is a comforting dish that captures the essence of fall with each creamy bite. Jumbo pasta shells are generously filled with a savory ricotta and spinach mixture, then enveloped in a rich pumpkin cream sauce that tantalizes your taste buds. Perfect for family dinners or gatherings, this recipe delivers warmth and flavor, making it an instant favorite.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup fresh spinach, chopped
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and boil salted water in a large pot.
- Cook the jumbo pasta shells until al dente, drain, and set aside on a parchment-lined tray.
- In a bowl, mix ricotta, half of the mozzarella, spinach, garlic, and Italian seasoning until well combined.
- Stuff each shell with the filling and place seam-side up in a greased baking dish.
- In a saucepan over medium heat, combine pumpkin puree and heavy cream. Season with salt and pepper; simmer until warmed through.
- Pour half of the sauce over the stuffed shells, sprinkle with remaining mozzarella and Parmesan cheese, then pour over any remaining sauce.
- Bake 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 (245g)
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 65mg