Stuffed shells with pumpkin cream sauce are like a cozy hug for your taste buds. Picture this: plump pasta shells cradling a creamy, dreamy filling that dances with autumn flavors, all while being enveloped in a velvety pumpkin cream sauce. Pasta Bake with Pumpkin Tomato Sauce The aroma wafts through the kitchen, beckoning everyone to the table. Suddenly, it’s not just dinner; it’s an experience that makes you feel warm and fuzzy inside, reminiscent of childhood dinners with family. For more inspiration, check out this creamy sun-dried tomato pasta recipe.

Now, let’s be real—this dish doesn’t just scream “comfort food,” it serenades it! I remember the first time I made stuffed shells with pumpkin cream sauce for my friends during a chilly fall evening. Their faces lit up like Christmas lights as they took that first bite. Honey Balsamic Brussels Sprouts You could practically see their taste buds doing a happy dance, and honestly, that moment is why I keep coming back to this recipe!

My friends raved about this dish, and one even claimed it was life-changing!

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Large Pasta Shells: Use at least 12-16 shells; they should be big enough to hold the filling without tearing.

• Ricotta Cheese: Opt for fresh ricotta for a creamy texture that blends perfectly with pumpkin. Cheese Puffs for a Comforting Side. Spinach Puffs with Cream Cheese.

• Pumpkin Puree: Canned pumpkin works well here; just ensure it’s pure pumpkin and not pie filling.

• Parmesan Cheese: Grate your own if possible; it adds a fresher flavor compared to pre-grated varieties. For more inspiration, check out this cheesy mushroom chicken lasagna recipe.

• Heavy Cream: Use full-fat heavy cream for that luscious sauce that’s rich and indulgent.

• Spinach: Fresh spinach brightens up the filling and adds nutrition without overpowering flavors.

• Italian Seasoning: A blend of herbs enhances the overall savory profile of the dish beautifully.

• Salt and Pepper: Essential for seasoning; adjust to taste as you mix your filling and sauce.

• Olive Oil: Drizzle some into your sauté pan for cooking spinach until wilted; this adds extra flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Pasta Shells: Boil a large pot of salted water and cook pasta shells according to package instructions until al dente. Drain them carefully and set aside on a baking sheet.

Sauté Spinach: In a skillet over medium heat, add olive oil and sauté fresh spinach until wilted—about 3-4 minutes. Let cool slightly before mixing into the filling.

Create the Filling: In a large bowl, combine ricotta cheese, pumpkin puree, sautéed spinach, half of the Parmesan cheese, salt, pepper, and Italian seasoning. Mix until everything is well incorporated.

Fill the Shells: Using a spoon or piping bag, fill each pasta shell generously with the creamy pumpkin mixture. Place them upright in a greased baking dish.

Prepare the Sauce: In a saucepan over medium heat, combine heavy cream and remaining pumpkin puree until heated through. Add salt and pepper to taste; stir well.

Bake: Pour sauce evenly over stuffed shells in the baking dish. Sprinkle remaining Parmesan cheese on top. Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove foil for the last 10 minutes to allow cheese to brown slightly.

Now you’re ready to serve this divine creation! Nothing says comfort like stuffed shells with pumpkin cream sauce on your table tonight! Enjoy every gooey bite filled with laughter and good company!

Perfecting the Cooking Process

Start by boiling the pasta shells until al dente. While they cook, prepare the pumpkin cream sauce and stuff the shells right after draining. This sequence keeps everything warm and ready to serve.

Add Your Touch

Feel free to swap out the pumpkin for butternut squash if you prefer a sweeter flavor. Adding spinach or ricotta can enhance the filling’s texture and nutrition, making it even more delightful.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, ensuring the sauce remains creamy.

Sharing this recipe reminds me of that one Thanksgiving dinner when I accidentally used twice as much pumpkin in the sauce. My family loved it anyway and called it “Pumpkin Surprise.” Now it’s our new tradition!

FAQ

Can I make stuffed shells with pumpkin cream sauce ahead of time?

Yes, you can prepare them a day in advance and bake just before serving.

What other vegetables can I add to the filling?

You can add sautéed mushrooms or roasted red peppers for additional flavor.

Is there a gluten-free option for this recipe?

Absolutely! Use gluten-free pasta shells, and follow the same cooking instructions.

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Stuffed Shells with Pumpkin Cream Sauce

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• Author: Hellen
• Total Time: 55 minutes
• Yield: Serves 4

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Description

Indulge in the ultimate comfort food with stuffed shells filled with creamy ricotta and pumpkin, all drizzled in a rich pumpkin cream sauce. This delightful dish combines the warm flavors of autumn with a cozy, nostalgic touch, making it perfect for family gatherings or intimate dinners. With its beautiful presentation and mouthwatering taste, this recipe is sure to impress both friends and loved ones.

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Ingredients

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• 12 large pasta shells
• 1 cup ricotta cheese
• 1 cup canned pumpkin puree
• ½ cup grated Parmesan cheese (divided)
• 1 cup heavy cream
• 2 cups fresh spinach (chopped)
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 2 tsp olive oil

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Instructions

1. Cook the pasta shells in salted boiling water until al dente; drain and set aside.
2. In a skillet, heat olive oil over medium heat; sauté spinach until wilted (about 3–4 minutes). Set aside to cool.
3. In a bowl, mix ricotta cheese, pumpkin puree, sautéed spinach, half of the Parmesan cheese, Italian seasoning, salt, and pepper until well combined.
4. Fill each pasta shell with the mixture and arrange them upright in a greased baking dish.
5. In a saucepan, combine heavy cream and remaining pumpkin puree; season with salt and pepper. Heat until warmed through. Pour over stuffed shells and sprinkle with remaining Parmesan cheese.
6. Cover with foil and bake at 350°F (175°C) for 25 minutes; remove foil for the last 10 minutes to brown the cheese.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed shell (150g)
• Calories: 320
• Sugar: 4g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 40mg