Creamy Pumpkin and Ricotta Stuffed Shells
Creamy pumpkin and ricotta stuffed shells are a delightful autumn dish that combines the richness of ricotta cheese with the earthy sweetness of pumpkin. This comforting recipe features jumbo pasta shells filled with a creamy blend, topped with a luscious garlic cream sauce. Perfect for family dinners or festive gatherings, these shells not only burst with flavor but also create an inviting aroma that brings everyone to the table. Serve them warm for an unforgettable meal that will impress your guests.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup fresh ricotta cheese
- 1 cup canned pumpkin puree
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh sage, chopped
- Salt and pepper to taste
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 375°F (190°C). Boil salted water in a large pot and cook jumbo pasta shells until al dente; drain and set aside.
- In a bowl, mix ricotta, pumpkin puree, Parmesan, sage, salt, and pepper until smooth.
- Stuff each shell with about 2 tablespoons of filling and place them seam-side up in a greased baking dish.
- In a saucepan over medium heat, melt butter and sauté minced garlic until fragrant. Stir in heavy cream and nutmeg; simmer until thickened.
- Pour half the sauce over the stuffed shells; sprinkle more Parmesan if desired and pour remaining sauce over the top.
- Cover with foil and bake for 25 minutes. Remove foil for an additional 5 minutes until golden brown.
Nutrition
- Serving Size: 2 stuffed shells (about 250g)
- Calories: 420
- Sugar: 4g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg