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Creamy Pumpkin Stuffed Shells

Jumbo pasta shells filled with cheesy pumpkin ricotta and baked in a rich pumpkin cream sauce.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Fall, Italian
Calories: 420

Ingredients
  

Pasta
  • 24 jumbo pasta shells
  • salt for water
Filling
  • 1 cup ricotta cheese
  • 0.5 cup mozzarella cheese shredded
  • 0.25 cup parmesan cheese grated
  • 0.75 cup pumpkin puree
  • 1 egg
  • 2 cloves garlic minced
Sauce
  • 1 tbsp butter
  • 3 cloves garlic minced
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 0.5 cup vegetable broth
  • 0.5 cup parmesan cheese grated
Topping
  • 0.5 cup mozzarella cheese
  • 2 tbsp parmesan cheese

Equipment

  • Mixing bowls
  • Large pot
  • Baking dish
  • Skillet
  • Spoon

Method
 

  1. Cook pasta shells in salted boiling water until al dente, then drain and cool.
  2. Mix ricotta, mozzarella, parmesan, pumpkin puree, egg, and garlic until smooth.
  3. Saute garlic in butter, then stir in pumpkin, cream, broth, and parmesan to make sauce.
  4. Preheat oven to 375°F.
  5. Spread sauce in baking dish.
  6. Fill shells with ricotta mixture and arrange in dish.
  7. Top with remaining sauce and cheeses.
  8. Bake covered 20 minutes, uncover and bake 15 more until golden.

Notes

Add spinach, sausage, or mushrooms for variation. Can be assembled ahead and baked later.