Description
Stuffed Shells With Pumpkin Cream Sauce is the ultimate comfort food for autumn evenings. Jumbo pasta shells are generously filled with a creamy mixture of ricotta and pumpkin puree, then topped with a velvety pumpkin cream sauce. Baked until golden brown, this dish creates warm memories around the dinner table, making it perfect for family gatherings or cozy dinners. Serve alongside crusty bread or a fresh salad for a delightful meal that will impress your loved ones.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1/2 cup pumpkin puree
- 1 cup shredded mozzarella cheese (divided)
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1 tsp garlic powder
- 1/2 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente; drain and set aside.
- In a bowl, mix ricotta, pumpkin puree, half of the mozzarella, Parmesan, garlic powder, nutmeg, salt, and pepper until smooth.
- Fill each shell with the mixture and place them in a baking dish.
- In a saucepan over medium heat, combine heavy cream with remaining mozzarella, garlic powder, and nutmeg; simmer until thickened.
- Pour the sauce over the stuffed shells and bake uncovered for 25-30 minutes until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells (250g)
- Calories: 410
- Sugar: 5g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg