These three cheese stuffed shells are filled with mozzarella, ricotta and parmigiano reggiano cheese. They are covered in a rich and creamy pumpkin sauce, seasoned with nutmeg and rosemary.
Hello September! Are you ready to welcome fall with a new pumpkin recipe? Today's recipe is super indulgent, it's stuffed shells with a pumpkin cream sauce. Pretty similar to my 20 minute pumpkin ravioli.
Compared to the pumpkin ravioli these stuffed shells have way more cheesy goodness, if you loved that recipe than you will love this one!
The recipe is really basic and doesn't take very long to make. Less than an hour is all you need.
Each shell is stuffed with a mixture of parmigiano reggiano (the real good parmesan, not the green tub of fake stuff), mozzarella cheese, ricotta cheese, fresh rosemary, nutmeg, salt and pepper.
Nutmeg is always the secret ingredient in pumpkin dishes.
When the shells bake the cheese gets melty and ooey gooey all over. Make sure you let them cool slightly so it can set up.
- jumbo pasta shells
- parmigianno reggiano
- mozzarella cheese
- ricotta cheese
- fresh rosemary
- fresh garlic
- pumpkin puree - this isn't the same as pumpkin filling, it must be pumpkin puree without any spices in it
- half and half
How To Make Stuffed Shells With Pumpkin Cream Sauce
Cook the pasta. Start by boiling the jumbo shells in salted water. Try to cook them just until they are al dente, much softer and they will start falling apart. Drain them and let them cool slightly so you can handle them easier when stuffing.
Prepare the filling. The filling is such an easy step, all you need is a bowl and a spoon to mix together the cheeses, chopped rosemary, nutmeg, salt and pepper.
Make the sauce. To make the sauce melt butter and minced garlic in a pan with the nutmeg. Then add in the pumpkin puree, half and half, parmigiano reggiano, rosemary, salt and pepper.
Stuff the shells. To easily stuff the pasta shells hold the top/bottom of the shell with your thumb and middle finger pressing so the shell opens up. Use a spoon to fill the shell. One by one you can set the shell in the pumpkin cream sauce.
Finish it with some extra mozzarella cheese on top, bake for 20 minutes at 400 degrees farenheit.
You can store these shells in a container with a tight fitting lid, in your refrigerate.
I haven't tested freezing this recipe.
It will taste different but I wouldn't be able to say exactly how the recipe would be affected if so.
More Fall Recipes To Try
- Creamy Lasagna Cheese Tortellini Soup
- Apple Crisp
- Olive Garden Zuppa Toscana Soup Copycat
- Pumpkin Swirl Cheesecake
- Ground Beef Shepherd's Pie
- Big Fat Sticky Pecan Buns
- 26 jumbo shells
- 3/4 c parmigiano reggiano, grated
- 8 oz mozzarella cheese
- 12 oz ricotta cheese
- 3/4 tsp fresh rosemary, minced
- Pinch of nutmeg
Pumpkin Cream Sauce
- 4 tbsp butter
- 3 garlic cloves, minced
- 3/4 tsp nutmeg
- 15 oz pumpkin puree
- 1 1/2 c half and half
- 3/4 c parmigiano reggiano, grated
- 1 1/2 tsp fresh rosemary, minced
- 1/2 tsp salt
- Boil the jumbo shells in salted water until al dente, drain and cool
- Meanwhile make the pumpkin sauce
- In a large saute pan, over medium low heat, melt the butter and minced garlic, stirring for 2-3 minutes until the garlic is fragrant
- Stir in the nutmeg for an additional minute
- Turn the heat down to low
- Whisk in the pumpkin puree, half and half, parmigiano reggiano, minced rosemary, salt and pepper
- Mix together the filling ingredients
- Fill each of the shells and place them in the pumpkin sauce
- Top with extra mozzarella cheese if desired
- Bake 400 degrees for 20 minutes
- Remove from the oven and let cool so the cheese sets
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 883Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 81mgSodium: 822mgCarbohydrates: 118gFiber: 8gSugar: 6gProtein: 38g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.