These stuffed shells are like little pillows filled with yummy cheese and herbs, all cozy in a creamy pumpkin sauce! Perfect for fall or any time you’re craving something warm and comforting.
I can’t help but smile when I see this dish on my table. It feels festive! Plus, the pumpkin sauce adds a twist that will impress everyone. Don’t forget to sprinkle some cheese on top for extra fun!
Key Ingredients & Substitutions
Jumbo Pasta Shells: These are perfect for holding a hearty filling. If you can’t find jumbo shells, try using large cannelloni or even a different pasta like lasagna noodles cut into strips.
Ricotta Cheese: This gives a delightful creaminess to the filling. If you’re lactose intolerant, use a dairy-free ricotta or cottage cheese instead, blended until smooth.
Pumpkin Puree: Canned pumpkin puree adds a lovely flavor and creamy texture. But fresh pumpkin or butternut squash puree can work well too if you prefer homemade!
Cheese: I love using mozzarella and Parmesan for their melty qualities. You can switch out mozzarella for provolone or cheddar based on your preference.
How Do I Get the Perfectly Creamy Pumpkin Sauce?
The pumpkin cream sauce is essential in this dish and it’s surprisingly simple to make! Start with medium heat to gently toast the spices, helping to bring out their flavor. Add the pumpkin and heavy cream slowly while stirring; this prevents clumps. Here’s a quick checklist:
- Heat the oil or butter before adding spices to enhance their aroma.
- Stir constantly when adding pumpkin and cream to combine well.
- Simmer gently and taste as you go; adjust seasoning to your liking with salt and pepper!
Let your sauce sit at the end for a minor thickening effect; it makes a big difference!
Stuffed Shells With Pumpkin Cream Sauce
Ingredients You’ll Need:
For the Stuffed Shells:
- 20 jumbo pasta shells
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (optional)
For the Pumpkin Cream Sauce:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup heavy cream
- 1 tsp garlic powder
- ½ tsp ground nutmeg
- ½ tsp smoked paprika (optional, for slight warmth)
- Salt and pepper to taste
- 1 tbsp olive oil or unsalted butter
How Much Time Will You Need?
This recipe will take about 30 minutes of preparation time, followed by 30 minutes of baking time. You’ll spend some time cooking the pasta and preparing the creamy filling and sauce, making it a perfect meal for a cozy night in!
Step-by-Step Instructions:
1. Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until they are al dente (this usually takes about 10 minutes). Once cooked, drain the shells and lay them flat on a baking sheet to cool. This will prevent them from sticking together.
2. Prepare the Filling:
In a large mixing bowl, combine the ricotta cheese, ½ cup of mozzarella, ¼ cup of Parmesan, the egg, garlic powder, onion powder, Italian seasoning, salt, black pepper, and parsley (if using). Mix everything together until it’s well blended and creamy.
3. Stuff the Shells:
Carefully spoon the cheese mixture into each shell, filling them generously. Place the stuffed shells in a baking dish, approximately 9×13 inches.
4. Make the Pumpkin Cream Sauce:
In a medium saucepan, heat the olive oil or butter over medium heat. Once hot, add the garlic powder, nutmeg, and smoked paprika (if using). Stir for about 30 seconds until fragrant, then add the pumpkin puree and heavy cream. Gently simmer this mixture for 3-5 minutes, stirring frequently until the sauce is warm and has thickened slightly. Taste and season with salt and pepper.
5. Assemble and Bake:
Pour half of the pumpkin cream sauce into the bottom of the baking dish. Arrange the stuffed shells on top in a single layer. Spoon the remaining sauce over the shells, ensuring they are evenly covered. Finally, sprinkle the remaining mozzarella and Parmesan cheese over the top.
6. Bake:
Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 20 minutes. After this, take off the foil and bake for another 10 minutes, until the cheese on top is golden and bubbly.
7. Serve:
Let the dish rest for about 5 minutes before serving. If you’d like, garnish with additional chopped parsley for a touch of color. Then dig in and enjoy your delightful meal!
These stuffed shells are a delicious way to celebrate fall with their creamy pumpkin sauce and cheesy filling. Perfect for any family dinner!
Can I Use a Different Type of Cheese?
Absolutely! If you’re not a fan of ricotta, you can substitute it with cottage cheese or even a vegan cheese alternative. You can also experiment with different cheeses in the filling like goat cheese or feta for added flavor.
What If I Don’t Have Jumbo Shells?
No problem! If you can’t find jumbo shells, you can use large cannelloni or even make a layered lasagna-like dish using lasagna noodles. Just be sure to adjust the cooking time as needed.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the entire dish in advance. Assemble the stuffed shells in the baking dish and cover it tightly with foil. Refrigerate for up to 24 hours. When you’re ready to bake, just add about 10 minutes to the baking time to ensure they heat through completely.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through, to maintain the best texture.