Savory Stuffed Shells With Pumpkin Cream Sauce for Cozy Nights

Enjoy these Stuffed Shells With Pumpkin Cream Sauce, a comforting dish perfect for chilly evenings.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shells

12 oz Jumbo Shells

For the Filling

12 oz Whole Milk Ricotta Can substitute with part-skim
8 oz Whole Milk Mozzarella Freshly grated preferred
3/4 cup Parmigiano Reggiano Can be substituted with aged Parmesan
1 1/4 tsp Fresh Rosemary Minced

For the Sauce

15 oz Pumpkin Puree Star ingredient providing flavor
4 tbsp Butter For sautéing garlic
3 cloves Garlic Minced
1 1/2 cups Half and Half Can use heavy cream for richer sauce
2 tsp Nutmeg Essential for flavor
1/2 tsp Kosher Salt Adjust based on preference
Pepper Season to taste

Equipment

Large Pot
Colander
sauté pan
Mixing bowl
Spoon
Oven
Aluminum Foil

Method

Step-by-Step Instructions

Boil the Shells in salted water for 9-11 minutes until al dente, then drain and cool.
Make the Pumpkin Sauce by sautéing the garlic in butter, adding nutmeg, pumpkin puree, half and half, and Parmigiano. Season to taste.
Prepare the Filling by mixing ricotta, mozzarella, Parmigiano, rosemary, nutmeg, salt, and pepper.
Stuff the cooked shells with the filling, placing them seam side up in the sauce.
Add Toppings by sprinkling extra mozzarella on top.
Bake in a preheated oven at 400°F (204°C) for about 20 minutes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 2mgCalcium: 350mgIron: 2mg

Notes

Serve with garlic bread and a light salad. For leftovers, refrigerate for 3 days or freeze for 3 months.

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