Description
Stuffed shells with pumpkin cream sauce are a warm, comforting dish perfect for autumn gatherings. These jumbo pasta shells are filled with a rich blend of ricotta cheese, fresh spinach, and spices, all enveloped in a creamy pumpkin sauce that tantalizes the taste buds. This easy-to-make recipe not only impresses guests but also offers a delightful twist on traditional stuffed pasta, making it an ideal choice for cozy dinners or holiday feasts.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- ½ cup grated Parmesan cheese
- 1 cup pumpkin puree
- 1 cup heavy cream
- ¾ cup low-sodium vegetable broth
- ½ tsp nutmeg
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Boil salted water in a large pot and cook pasta shells until al dente; drain.
- In a bowl, mix ricotta, spinach, half of the Parmesan, nutmeg, garlic powder, salt, and pepper.
- Stuff each shell with filling and place them in a greased baking dish.
- In another bowl, combine pumpkin puree, heavy cream, vegetable broth, and remaining seasonings. Pour sauce over stuffed shells.
- Top with remaining Parmesan cheese and cover with foil. Bake for 25 minutes; uncover and bake for an additional 10 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells (about 250g)
- Calories: 450
- Sugar: 6g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg