Pumpkin Stuffed Shells
- Pumpkin Stuffed Shells
- Recipe
- Ingredients
- Instructions
Luxuriously creamy, rich and comforting with the most epic garlic parmesan cream sauce that you’ll want to put on everything!
Finally. It’s September. And you know what that means. You can have all pumpkin goodness without any passed judgment or shame.
I’m one of those people still eating a pumpkin donut in August. And July. And well…all year long really.
But now. Now, you can bring on the pumpkin.
I took some pumpkin puree and mixed it with ricotta and fresh sage, and then overstuffed these jumbo pasta shells. To finish it off, I loaded it with my favorite garlic parmesan cream sauce.
But I know what you’re thinking. Pumpkin in a pasta dish. It’s not the usual filling.
But believe me when I tell you. You’ll want this for the rest of the year, and for the next 365 days.
Good thing it’s freezer-friendly, right?
Recipe
Yield: 8 servings
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
Instructions
1. Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Transfer to a baking sheet and drizzle with olive oil; set aside and let cool.
3. In a large bowl, combine ricotta, pumpkin, Parmesan, egg, sage and nutmeg; season with salt and pepper, to taste. Stuff each shell with about 2 tablespoons ricotta mixture.
4. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
5. Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
6. Spread 1/2 cup cream sauce in the prepared baking dish. Arrange shells in dish, topping with remaining sauce.
7. Place into the oven and bake for 20-25 minutes, or until golden brown and bubbly.
8. Serve immediately.
