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.
Ingredients
Scale
- 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
Instructions
- Cook the pasta shells in salted boiling water until al dente; drain and set aside.
- In a skillet, heat olive oil over medium heat; sauté spinach until wilted (about 3–4 minutes). Set aside to cool.
- In a bowl, mix ricotta cheese, pumpkin puree, sautéed spinach, half of the Parmesan cheese, Italian seasoning, salt, and pepper until well combined.
- Fill each pasta shell with the mixture and arrange them upright in a greased baking dish.
- 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.
- 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