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–+ servings
Stuffed Shells With Pumpkin Cream Sauce

Stuffed Shells With Pumpkin Cream Sauce

A delightful combination of jumbo shells filled with creamy pumpkin filling and topped with a rich pumpkin cream sauce. Perfect for dinners!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 shells
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Stuffed Shells
  • 26 pieces jumbo shells
  • ¾ cup parmigiano reggiano, grated
  • 8 oz whole milk mozzarella cheese
  • 12 oz whole milk ricotta cheese
  • ¾ tsp fresh rosemary, minced
  • pinch nutmeg
  • salt
  • pepper
Pumpkin Cream Sauce
  • 4 tbsp butter
  • 3 cloves garlic, minced
  • ¾ tsp nutmeg
  • 15 oz pumpkin puree
  • 1 ½ cups half and half
  • ¾ cup parmigiano reggiano, grated
  • 1 ½ tsp fresh rosemary, minced
  • ½ tsp kosher salt
  • pepper

Equipment

  • large pot
  • Sauté Pan
  • mixing bowl
  • Baking dish

Method
 

Cooking Process
  1. Boil the jumbo shells in salted water until al dente, drain and cool.
  2. In a large sauté pan, over low heat, melt the butter and add the minced garlic, stirring for 2-3 minutes until fragrant. Stir in nutmeg for an additional minute.
  3. Whisk in pumpkin puree, half and half, parmigiano reggiano, minced rosemary, salt, and pepper until the sauce is smooth.
  4. Mix together all filling ingredients in a bowl. Fill each shell and place them seam up in the pumpkin sauce.
  5. Top with extra mozzarella cheese if desired.
  6. Bake at 400 degrees Fahrenheit for 20 minutes. Let cool; the sauce will thicken as it cools.

Nutrition

Serving: 1shell

Notes

Customize with different fillings like turkey or spinach, and add toppings like pine nuts for an extra crunch.

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