Description
These rich and creamy stuffed shells with pumpkin cream sauce is total comfort food. The pasta shells are filled with mozzarella, ricotta and parmigiano reggiano cheeses. This recipe brings your favorite Italian dinner mixed with pumpkin fall flavors.
Ingredients
26 jumbo shells
Filling
¾ c parmigiano reggiano, grated
8 oz whole milk mozzarella cheese
12 oz whole milk ricotta cheese
¾ tsp fresh rosemary, minced
Pinch of nutmeg
Salt
Pepper
Pumpkin Cream Sauce
4 tbsp butter
3 garlic cloves, minced
¾ tsp nutmeg
15 oz pumpkin puree
1 ½ c half and half
¾ c parmigiano reggiano, grated
1 ½ tsp fresh rosemary, minced
½ tsp kosher salt
Pepper
Instructions
Boil the jumbo shells in salted water until al dente, drain and cool.
Meanwhile make the pumpkin sauce.
In a large saute pan, over low heat, melt the butter and add the minced garlic, stirring for 2-3 minutes until the garlic is fragrant. Stir in the nutmeg for an additional minute.
Whisk in the pumpkin puree, half and half, parmigiano reggiano, minced rosemary, salt and pepper. Stir until the sauce is smooth.
Mix together the all of the filling ingredients in a bowl. Fill each of the shells and place them seem up in the pumpkin sauce.
Top with extra mozzarella cheese (optional).
Bake for 400 degrees for 20 minutes. Remove from the oven and let cool. The sauce will be runny at first, once it starts to cool it will thicken up.
Notes
Nutmeg. Nutmeg is the secret ingredient, don’t skip it.
Pasta. Cook your pasta just until it is al dente.
Fresh Mozzarella. Opt for a block of mozzarella cheese and grate it yourself, don’t buy the pre-grated bag of cheese. Those cheeses have a coating on them so the cheese doesn’t clump in the bag but it doesn’t melt as smoothly.
- Prep Time: 20minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 730kcal
- Sugar: 5g
- Sodium: 617mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 94g
- Fiber: 6g
- Protein: 31g
Keywords: Stuffed Shells Pumpkin Cream Sauce