Stuffed Shells With Pumpkin Cream Sauce

Introduction

Recently, I tried making Stuffed Shells with Pumpkin Cream Sauce, and it was a total game-changer! I’ve always loved stuffed pasta, but pairing it with a creamy, slightly sweet pumpkin sauce took it to a whole new level. My family absolutely adored it. The combination of the rich, cheesy filling and the velvety pumpkin sauce was a hit with both adults and kids. It’s the perfect autumn comfort food that combines the warm, earthy flavor of pumpkin with the familiar richness of cheese-filled pasta. The whole meal came together surprisingly quickly, and it’s become a new favorite on our dinner table.

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Why You’ll Love Stuffed Shells With Pumpkin Cream Sauce

This Stuffed Shells with Pumpkin Cream Sauce recipe is a perfect choice for the fall season or whenever you’re craving a comforting pasta dish that feels a bit more special. Here’s why you’ll love it:

• Autumn-Inspired Flavor: The pumpkin cream sauce is rich, creamy, and slightly sweet, with a warm undertone of nutmeg and rosemary. It’s the ideal sauce for stuffed pasta, creating a cozy, fall-inspired dish.
• Cheesy, Creamy Filling: The filling for the pasta shells is made with ricotta, mozzarella, and parmigiano reggiano, creating a creamy, cheesy texture that perfectly complements the pumpkin sauce.
• Easy to Make: Despite its decadent flavors, this recipe is surprisingly easy to put together. The ingredients are simple, and the steps are straightforward, making it perfect for a weeknight dinner or a special occasion.
• Comfort Food: The combination of soft pasta shells, gooey cheese, and a velvety sauce is the ultimate comfort food. This dish will make you feel warm and satisfied with every bite.
• Family-Friendly: Even if you have picky eaters at home, this dish is likely to win them over. The creamy sauce and cheesy filling are delicious without being overwhelming, and the pasta shells are easy to eat.

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Ingredients

For the Pasta:

• 26 jumbo pasta shells

For the Filling:

• ¾ cup Parmigiano Reggiano, grated
• 8 oz whole milk mozzarella cheese, shredded
• 12 oz whole milk ricotta cheese
• ¾ tsp fresh rosemary, minced
• Pinch of nutmeg
• Salt and pepper, to taste

For the Pumpkin Cream Sauce:

• 4 tbsp butter
• 3 garlic cloves, minced
• ¾ tsp nutmeg
• 15 oz pumpkin puree
• 1 ½ cups half and half
• ¾ cup Parmigiano Reggiano, grated
• 1 ½ tsp fresh rosemary, minced
• ½ tsp kosher salt
• Pepper, to taste

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Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, usually about 10–12 minutes. Drain the pasta and set it aside to cool while you prepare the sauce and filling.

Step 2: Make the Pumpkin Cream Sauce

In a large sauté pan, melt the butter over low heat. Add the minced garlic and cook for 2–3 minutes, stirring occasionally, until fragrant. Be careful not to burn the garlic. Stir in the nutmeg and cook for an additional minute.

Next, whisk in the pumpkin puree, half and half, grated Parmigiano Reggiano, fresh rosemary, kosher salt, and pepper. Stir until the sauce is smooth and creamy. Let it simmer for 5–7 minutes, allowing the flavors to meld together. Taste and adjust seasoning if necessary, then remove from the heat.

Step 3: Prepare the Filling

In a medium bowl, combine the ricotta cheese, shredded mozzarella, grated Parmigiano Reggiano, minced rosemary, pinch of nutmeg, salt, and pepper. Mix everything well until the filling is smooth and well-combined.

Step 4: Assemble the Dish

Preheat your oven to 400°F (200°C). Carefully stuff each cooked pasta shell with the cheese mixture, making sure to pack the filling in well.

Once all the shells are stuffed, place them seam-side up into the pumpkin cream sauce in the sauté pan or a prepared baking dish. If you like, sprinkle extra shredded mozzarella on top of the shells for an added cheesy, gooey topping.

Step 5: Bake

Transfer the dish to the preheated oven and bake for 20 minutes, or until the cheese is bubbling and the sauce is heated through. The top should be golden and slightly crispy. Remove from the oven and let the dish cool slightly before serving. As it cools, the sauce will thicken up a bit, making it even more flavorful.

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Nutrition Facts (Per Serving)

• Serving Size: 1 stuffed shell (approximately 4–5 stuffed shells per serving)
• Calories: 380 kcal
• Sugar: 4g
• Sodium: 550mg
• Fat: 24g
• Saturated Fat: 13g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 17g
• Cholesterol: 60mg

These nutrition facts are approximate and based on using the ingredients as specified in the recipe. Values may vary depending on exact ingredients used.

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Preparation Time

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes

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How to Serve

Stuffed Shells with Pumpkin Cream Sauce is versatile and can be served in a variety of ways:

• As a Main Course: Serve the stuffed shells with a side of garlic bread or a light salad for a complete meal.
• As a Side Dish: Pair the shells with a simple roasted chicken or a grilled vegetable dish for a more balanced dinner.
• For Brunch: These stuffed shells work wonderfully for brunch, especially when paired with a light, refreshing salad or a warm loaf of focaccia.
• Wine Pairing: Serve with a glass of dry white wine such as Chardonnay or Sauvignon Blanc, which pairs nicely with the creamy pumpkin sauce and cheesy filling.
• For Meal Prep: This dish reheats well, so you can make it in advance and store it in the fridge for up to 3 days.

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Additional Tips

1. Use Fresh Rosemary: Fresh rosemary gives the filling and sauce an aromatic, piney flavor that enhances the richness of the cheese and pumpkin. If you don’t have fresh rosemary, you can use dried rosemary, but use about half the amount.
2. Avoid Overcooking the Shells: Be sure to cook the pasta shells until they’re just al dente to prevent them from getting mushy while baking.
3. Customize the Filling: If you’re not a fan of mozzarella or ricotta, feel free to swap in other cheeses like goat cheese or cream cheese for a slightly tangier filling.
4. Add a Crunchy Topping: For extra texture, top the stuffed shells with some breadcrumbs before baking. This will give you a golden, crispy topping that adds a nice contrast to the creamy sauce.
5. Make It Vegan: For a vegan version, swap the dairy ingredients with plant-based alternatives like vegan mozzarella, ricotta, and butter. Use a dairy-free half-and-half or coconut milk for the sauce.

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FAQ Section

1. Can I make this dish ahead of time?
   Yes, you can assemble the stuffed shells and store them in the fridge for up to a day before baking. Just cover tightly with plastic wrap or foil.
2. Can I freeze this dish?
   Yes, you can freeze the stuffed shells before baking. Wrap them tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Bake from frozen, but increase the baking time.
3. What can I serve this dish with?
   Pair it with a green salad, garlic bread, or a side of roasted vegetables for a complete meal.
4. Can I make the pumpkin cream sauce spicier?
   Absolutely! You can add a pinch of red pepper flakes or a dash of cayenne pepper to the sauce for some heat.
5. Can I use a different type of pasta?
   If you can’t find jumbo pasta shells, you can use manicotti or even stuffed ravioli as a substitute.
6. What if I don’t have fresh rosemary?
   Dried rosemary can be used as a substitute. Use half the amount, as dried herbs are more potent than fresh.
7. Can I make this recipe gluten-free?
   Yes, simply use gluten-free pasta shells and ensure the other ingredients are gluten-free.
8. How do I store leftovers?
   Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the cheese from becoming rubbery.
9. Can I make this recipe with a different squash?
   You can substitute pumpkin puree with other types of squash, like butternut squash, for a slightly sweeter flavor.
10. Is this dish spicy?
    No, the dish is not spicy, but it has a warm, savory flavor from the nutmeg and rosemary. If you prefer it spicy, you can add some red pepper flakes or a pinch of cayenne.

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Conclusion

Stuffed Shells with Pumpkin Cream Sauce is a hearty and flavorful dish that combines the creamy richness of cheese with the

warm, comforting taste of pumpkin. It’s a perfect meal for the fall season, but delicious enough to enjoy year-round. Whether you’re cooking for a family dinner, holiday gathering, or simply want a comforting meal, this dish checks all the boxes. Rich, creamy, and utterly satisfying—this recipe is sure to become a new favorite in your cooking repertoire.

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