These stuffed shells are a cozy dish filled with creamy cheese and topped with a dreamily smooth pumpkin cream sauce. Perfect for fall, this meal feels like a warm hug on a plate!
Honestly, who knew pumpkin could be so tasty with pasta? I love how the flavors mix together. Serve it with some garlic bread, and you’ll be in comfort food heaven! 😋
Key Ingredients & Substitutions
Pasta Shells: Large pasta shells are perfect for this dish as they hold the filling well. If you can’t find them, you can use manicotti or even jumbo pasta shells if they’re available.
Cheeses: Ricotta adds creaminess and mozzarella gives great melt. If you’re dairy-free, try using tofu-based ricotta and dairy-free mozzarella. You can also use cottage cheese for a lighter alternative!
Pumpkin Puree: Canned pumpkin puree is convenient and consistently good. If you prefer fresh, roast a sugar pumpkin, scoop out the flesh, and blend. Just be sure to strain it slightly to reduce excess moisture.
Heavy Cream: For a lighter sauce, you can substitute half-and-half or whole milk. Oat cream is a great non-dairy option for a creamy texture without the dairy.
Herbs: Fresh rosemary truly shines in this recipe. If you don’t have it, thyme or even sage can work well. Dried herbs can also be used, but remember to use less since they are more concentrated.
What’s the Best Way to Stuff the Pasta Shells?
Stuffing those pasta shells just right ensures they stay filled and baked perfectly! Here’s how to do it without the mess:
- Use a piping bag or a zip-top bag with the corner cut off to easily fill the shells.
- Hold the shell with one hand, and gently squeeze the filling to fill it from both sides.
- Be generous, but avoid overstuffing to prevent spills during baking.
Take your time with this step, and you’ll have beautifully stuffed shells ready for the sauce!
Stuffed Shells With Pumpkin Cream Sauce
Ingredients You’ll Need:
For the Pasta:
- 20 large pasta shells
For the Cheese Filling:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped (plus extra sprigs for garnish)
- 1 tsp dried sage or 1 tbsp fresh sage, chopped
- 1/2 tsp nutmeg
- Salt and pepper, to taste
For the Pumpkin Cream Sauce:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup heavy cream
- 2 tbsp olive oil
For Serving:
- Fresh parsley or basil, chopped (optional garnish)
- Crusty bread slices (for serving)
How Much Time Will You Need?
This delightful dish requires about 15 minutes for prep and another 25 minutes for baking, totaling around 40 minutes. It’s quick enough for a weeknight dinner, yet impressive enough for guests!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s nice and hot when you’re ready to bake your stuffed shells.
2. Cook the Pasta Shells:
In a large pot of boiling salted water, cook the pasta shells until they are al dente, which usually takes about 8-10 minutes. Once cooked, drain them and rinse with cold water to stop the cooking process. Set them aside to cool.
3. Prepare the Cheese Filling:
In a mixing bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella, grated Parmesan, minced garlic, chopped rosemary, sage, nutmeg, salt, and pepper. Mix everything together until it’s creamy and well combined.
4. Stuff the Shells:
Carefully take each cooled pasta shell and fill it generously with the cheese mixture. Make sure not to overstuff, as you want the filling to stay inside when baking!
5. Make the Pumpkin Cream Sauce:
In a saucepan, heat the olive oil over medium heat. Add the pumpkin puree and stir it for a minute or two to warm it through. Gradually add the heavy cream, continuing to stir until you have a smooth, creamy sauce. Season with salt and pepper to taste.
6. Assemble the Dish:
Pour a thin layer of the pumpkin cream sauce into the bottom of a baking dish. Then, place the stuffed shells in a single layer over this sauce.
7. Add More Sauce:
Pour the remaining pumpkin cream sauce evenly over the stuffed shells. Make sure they are nicely coated!
8. Top with Cheese:
Sprinkle the remaining mozzarella cheese on top of the shells for that delicious bubbly finish.
9. Bake:
Transfer the dish to your preheated oven and bake for 20-25 minutes, or until the cheese on top is bubbly and golden.
10. Cool and Serve:
Once out of the oven, let the shells cool for a few minutes. Garnish with fresh rosemary and some chopped parsley or basil if you like.
11. Enjoy!
Serve the stuffed shells warm with toasted crusty bread on the side. Enjoy the rich, creamy filling mixed with the sweet and spicy pumpkin sauce!
Happy cooking! You’re bound to impress with this comforting and flavorful dish!
Can I Use Frozen Pasta Shells?
Yes, you can use frozen pasta shells! Just ensure they’re fully thawed before stuffing. You can thaw them overnight in the fridge or quickly in warm water.
Can I Make This Recipe Vegetarian?
Absolutely! This recipe is already vegetarian as it contains cheese and pumpkin. It’s perfect for vegetarians and even some dietary restrictions!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or microwave in short bursts, stirring occasionally.
Can I Make the Sauce Ahead of Time?
Yes, you can make the pumpkin cream sauce ahead of time! Just store it in the fridge for up to 2 days and reheat gently before assembling the dish.