Stuffed Shells With Pumpkin Cream Sauce
Indulge in the heartwarming flavor of Stuffed Shells With Pumpkin Cream Sauce, a delightful dish that brings together creamy cheeses and rich pumpkin for a comforting meal. Perfect for chilly evenings or family gatherings, this recipe is easy to whip up in under an hour, making it a go-to choice for busy weeknights. Each jumbo shell is filled with a luscious blend of ricotta, mozzarella, and Parmigiano Reggiano, all enveloped in a velvety pumpkin sauce infused with garlic and fresh rosemary. The result is a warm hug on your plate that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 26 jumbo shells
- ¾ cup grated Parmigiano Reggiano
- 8 oz shredded whole milk mozzarella cheese
- 12 oz whole milk ricotta cheese
- 15 oz pumpkin puree
- 1 ½ cups half-and-half
- 4 tbsp butter
- 3 garlic cloves, minced
- Fresh rosemary, nutmeg, salt, and pepper
Instructions
- Cook the jumbo shells according to package instructions until al dente; drain and set aside.
- In a mixing bowl, combine ricotta, mozzarella, grated Parmigiano Reggiano, minced rosemary, nutmeg, salt, and pepper to make the filling.
- Fill each shell with the cheese mixture and arrange them in a greased baking dish.
- In a saucepan over medium heat, melt butter and sauté garlic until fragrant. Stir in pumpkin puree, half-and-half, nutmeg, rosemary, salt, and pepper; heat until smooth.
- Pour the sauce over the stuffed shells and sprinkle with extra Parmigiano Reggiano. Bake at 350°F (175°C) for 25-30 minutes or until bubbly and golden.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 60mg