Comforting Stuffed Shells With Pumpkin Cream Sauce
Indulge in the warmth and comfort of Comforting Stuffed Shells With Pumpkin Cream Sauce. This delightful dish combines creamy ricotta and mozzarella stuffed into jumbo pasta shells, enveloped in a rich pumpkin cream sauce infused with spices. Ideal for family gatherings or a cozy night in, this recipe is not only easy to prepare but also satisfies both vegetarians and carnivores alike. With each bite, you’ll experience a harmonious blend of flavors that reflect the essence of fall. Serve it with a fresh salad and garlic bread for the ultimate comfort meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 26 jumbo pasta shells
- 12 oz whole milk ricotta cheese
- 8 oz whole milk mozzarella cheese
- 15 oz canned pumpkin puree
- 1 cups half and half
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 3/4 cup grated parmigiano reggiano
- 3/4 tsp finely chopped fresh rosemary
- 3/4 tsp ground nutmeg
- 1/2 tsp kosher salt
- Black pepper, to taste
- Salt, to taste
Instructions
- Preheat your oven to 375F (190C).
- Cook jumbo pasta shells in boiling salted water until al dente (810 minutes). Drain and rinse.
- In a mixing bowl, combine ricotta, mozzarella, grated parmigiano reggiano, rosemary, nutmeg, salt, and pepper.
- Stuff each shell with the cheese mixture and place them in a greased baking dish.
- For the sauce, melt butter in a saucepan over medium heat. Add minced garlic and saut until fragrant.
- Stir in pumpkin puree and half and half; mix until smooth.
- Pour sauce over stuffed shells, sprinkle with additional cheese, and bake uncovered for about 20 minutes until bubbly.
Nutrition
- Serving Size: 1 stuffed shell (approximately 150g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg