Description
Stuffed Shells With Pumpkin Cream Sauce is a delightful dish combining traditional stuffed shells with seasonal pumpkin flavor. This recipe features ricotta and mozzarella cheese, jumbo pasta shells, and a creamy pumpkin sauce. It is a satisfying and unique fall dish with a beautiful presentation and rich flavors.
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- Olive oil, for drizzling
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring salted water to a boil. Cook the jumbo pasta shells for about 8-10 minutes until al dente. Drain and set aside.
- In a large mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, pumpkin puree, minced garlic, sage, thyme, salt, and pepper. Mix until smooth to create the pumpkin cream filling.
- Carefully fill each cooked pasta shell with the pumpkin and cheese mixture. Use a spoon or piping bag for easier filling of these pumpkin cream stuffed pasta shells.
- In a small saucepan, heat the heavy cream over medium heat, stirring until warmed. Season with additional salt and pepper, if needed, for the creamy pumpkin sauce.
- Spread a thin layer of the pumpkin cream sauce at the bottom of a baking dish. Place the stuffed shells in the dish, and pour the remaining pumpkin cream sauce over the top of the pumpkin cream stuffed jumbo shells.
- Drizzle a little olive oil on top for extra richness.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, allowing the top to get slightly golden.
- Once cooked, remove the dish from the oven and let it rest for 10-15 minutes.
- Sprinkle freshly chopped parsley over the dish before serving for an extra touch of color and flavor. Enjoy your homemade pumpkin cream stuffed shells.
Notes
- Experiment with spices: Add nutmeg or cinnamon to the filling for extra warmth that enhances the pumpkin flavor.
- Use fresh ingredients: Utilize fresh herbs and spices for the best flavors in your creamy pumpkin stuffed shells.
- Customize the cheese: Substitute different cheese types in the filling, such as goat cheese or feta, for a unique twist on these stuffed pasta shells with pumpkin ricotta cream.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freezing: Freeze uncooked stuffed shells in a single layer. Once frozen, transfer to a freezer-safe bag. They can last up to 3 months. Bake from frozen, adding extra cooking time.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: Not available
- Sodium: Not available
- Fat: 28g
- Saturated Fat: Not available
- Unsaturated Fat: Not available
- Trans Fat: Not available
- Carbohydrates: Not available
- Fiber: Not available
- Protein: 20g
- Cholesterol: Not available
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