Delicious Stuffed Shells with Pumpkin Cream Sauce

Introduction

As the leaves turn and the air gets brisk, comfort food takes center stage in our kitchens. One dish that perfectly encapsulates the flavors of fall is stuffed shells drizzled with a rich pumpkin cream sauce. Combining the heartiness of pasta with the warm, earthy notes of pumpkin creates a delightful meal that celebrates the season.

Stuffed shells are a versatile canvas, and when filled with a creamy, savory mixture, they become a show-stopping centerpiece. The addition of pumpkin to the sauce not only enhances the flavor but also adds a nutritious twist, making this dish a wholesome option for family gatherings or cozy dinners at home. This recipe invites you to explore the comforting flavors of autumn with each delicious bite.

Ingredients

• 12 large pasta shells
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup cooked spinach, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon dried sage
• 1/2 teaspoon cinnamon
• Fresh basil, for garnish

Directions & Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large pot of salted boiling water, cook the pasta shells for about 8 minutes until al dente. Drain and set aside to cool slightly.
3. In a mixing bowl, combine the ricotta, mozzarella, Parmesan, cooked spinach, garlic powder, salt, black pepper, and nutmeg. Mix until well blended.
4. Carefully stuff each pasta shell with the cheese mixture and place them in a greased 9×13-inch baking dish.
5. In a saucepan over medium heat, combine the pumpkin puree, heavy cream, olive oil, sage, and cinnamon. Stir continuously until the mixture is heated through and smooth, about 5 minutes.
6. Pour the pumpkin cream sauce evenly over the stuffed shells, ensuring they are well coated.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
8. Let the dish cool for a few minutes before garnishing with fresh basil. Serve warm and enjoy!

FAQs

Can I use fresh spinach instead of cooked spinach?

Yes, you can use fresh spinach, but make sure to sauté it first until wilted before adding it to the filling.

What can I do if the pumpkin cream sauce is too thick?

If the sauce is too thick, add a bit of vegetable broth or extra cream, stirring until you reach your desired consistency.

Can I use other cheeses in the filling?

Absolutely! Feel free to experiment with different cheeses like feta, goat cheese, or even vegan cheese alternatives.

What if I want to add protein to the filling?

You can add cooked ground turkey, chicken, or sausage to the cheese mixture for an added protein boost.

Is there a way to make this dish spicier?

For a spicier kick, add crushed red pepper flakes or diced jalapeños to the cheese filling.

How can I scale this recipe for a larger crowd?

Simply double the ingredients and use a larger baking dish to accommodate the additional stuffed shells.

Conclusion

Stuffed shells with pumpkin cream sauce is a delightful dish that captures the essence of fall. The creamy filling paired with the savory sauce creates a comforting meal that is perfect for any occasion.

Whether you're serving it at a family dinner or enjoying it as a weeknight treat, this recipe is sure to impress. Embrace the flavors of the season and savor each bite of this delicious creation.

Recipe Card

Delicious Stuffed Shells with Pumpkin Cream Sauce

Stuffed Shells with Pumpkin Cream Sauce made approachable with clear cues, pantry staples, and flexible swaps.

Print Recipe Pin Recipe

Ingredients Method

Ingredients

  

• 12 large pasta shells
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup cooked spinach chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon dried sage
• 1/2 teaspoon cinnamon
• Fresh basil for garnish

Method

 

1. Preheat your oven to 375°F (190°C).
2. In a large pot of salted boiling water, cook the pasta shells for about 8 minutes until al dente. Drain and set aside to cool slightly.
3. In a mixing bowl, combine the ricotta, mozzarella, Parmesan, cooked spinach, garlic powder, salt, black pepper, and nutmeg. Mix until well blended.
4. Carefully stuff each pasta shell with the cheese mixture and place them in a greased 9x13-inch baking dish.
5. In a saucepan over medium heat, combine the pumpkin puree, heavy cream, olive oil, sage, and cinnamon. Stir continuously until the mixture is heated through and smooth, about 5 minutes.
6. Pour the pumpkin cream sauce evenly over the stuffed shells, ensuring they are well coated.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
8. Let the dish cool for a few minutes before garnishing with fresh basil. Serve warm and enjoy!

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.