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Irresistible Stuffed Shells With Pumpkin Cream Sauce

Irresistible Stuffed Shells With Pumpkin Cream Sauce for Fall

Try these Irresistible Stuffed Shells With Pumpkin Cream Sauce for a cozy autumn meal that everyone will love.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 stuffed shells
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 20 jumbo shells Jumbo Shells Perfect for holding a generous filling.
For the Filling
  • 1 cup Ricotta Cheese A creamy base for stuffing.
  • 1 cup Mozzarella Cheese Adds gooey, stretchy factor.
  • 3/4 cup Parmigiano Reggiano Enhances the dish with nutty richness.
For the Sauce
  • 1 cup Pumpkin Puree The star of the sauce for autumn flavor.
  • 1 cup Half and Half Makes the sauce luxuriously creamy.
  • 2 tablespoons Butter Creates a rich, flavorful base.
  • 2 cloves Garlic Infuses the sauce with warmth and aroma.
  • 1 teaspoon Nutmeg Provides a warm, fragrant note.
  • 1 tablespoon Fresh Rosemary Adds a fragrant herbal touch.
  • to taste Salt Essential for balancing flavors.
  • to taste Pepper Essential for balancing flavors.

Equipment

  • large pot
  • Sauté pan
  • Mixing Bowl
  • Baking Dish
  • Spoon or piping bag

Method
 

Preparation Steps
  1. Bring a large pot of salted water to a boil and add the jumbo shells. Cook for 8-10 minutes until al dente. Drain and cool under cold water.
  2. In a sauté pan, melt 2 tablespoons of butter over low heat. Add minced garlic and sauté for 2-3 minutes until fragrant.
  3. Stir in nutmeg and let it bloom for a minute.
  4. Whisk in pumpkin puree, half and half, and ¾ cup of Parmigiano Reggiano until the mixture is smooth and creamy. Season with salt and pepper.
  5. In a mixing bowl, combine ricotta, mozzarella, remaining Parmigiano, minced rosemary, a dash of nutmeg, salt, and pepper. Blend until creamy.
  6. Fill each cooked jumbo shell with the cheesy mixture and place in a baking dish coated with pumpkin cream sauce.
  7. Preheat oven to 400°F (200°C). Cover baking dish with foil and bake for 20 minutes. Remove foil for the last 5 minutes.

Nutrition

Serving: 1stuffed shellCalories: 320kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 1000IUCalcium: 200mgIron: 1mg

Notes

Use fresh herbs for enhanced flavor and cool shells immediately after boiling to prevent sticking.

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