Easy Cheesy Stuffed Shells With Pumpkin Cream Sauce
Jumbo pasta shells filled with a rich three-cheese mixture, baked in a luscious pumpkin cream sauce that's savory, slightly sweet, and perfectly creamy. Ideal for cozy family dinners or holiday gatherings.
Equipment
- large pot for boiling pasta
- baking sheet to cool cooked shells
- medium bowl for mixing cheese filling
- medium saucepan for pumpkin cream sauce
- 9×13-inch baking dish for assembling shells
- oven for baking
Ingredients
- 26 jumbo pasta shells
- 1 ½ cups whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmigiano-Reggiano
- 1 tsp fresh rosemary, minced
- ¼ tsp nutmeg
- to taste salt and freshly ground black pepper
- 1 cup canned pumpkin puree
- 1 ½ cups half-and-half
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- ¼ cup freshly grated Parmigiano-Reggiano
- 1 tsp fresh rosemary, minced
- to taste salt and black pepper
Instructions
- Bring a large pot of salted water to a boil.Add the jumbo pasta shells and cook according to package instructions until al dente.Drain the shells and lay them on a baking sheet to cool slightly, preventing them from sticking.
- In a medium bowl, combine the ricotta, mozzarella, and Parmigiano-Reggiano. Stir in minced rosemary, nutmeg, salt, and pepper. Taste and adjust seasoning. Set aside until ready to fill the shells.
- In a medium saucepan, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant. Stir in the pumpkin puree and half-and-half, whisking until smooth. Add Parmigiano-Reggiano, rosemary, salt, and pepper. Simmer gently for 3–5 minutes until slightly thickened.
- Preheat your oven to 400°F (200°C). Spoon a generous amount of cheese mixture into each pasta shell. Spread a thin layer of pumpkin cream sauce on the bottom of a 9x13-inch baking dish. Arrange stuffed shells in a single layer on top of the sauce. Pour the remaining pumpkin cream sauce over the shells, ensuring each is coated.
- Cover the baking dish with foil and bake for 15–20 minutes. Remove the foil and bake an additional 5 minutes to allow the top to become bubbly and slightly golden. Let rest for 5 minutes before serving.
Notes
Cheese swaps: Substitute part of the ricotta with cottage cheese or use dairy-free alternatives. Pumpkin alternatives: Butternut squash or sweet potato puree works. Half-and-half substitutes: Use whole milk or milk + light cream. Herb variations: Thyme or sage can replace rosemary.
Nutrition
Calories: 320kcalCarbohydrates: 32gProtein: 14gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 450mgPotassium: 460mgFiber: 3gSugar: 5gVitamin A: 3600IUVitamin C: 2mgCalcium: 220mgIron: 3.2mg
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