Description
Cozy stuffed shells filled with creamy ricotta, mozzarella, and parmesan, baked in a rich pumpkin cream sauce with hints of rosemary and nutmeg for the perfect fall-inspired comfort dish.
Ingredients
Units
Scale
- For the shells:
- 26 jumbo pasta shells
- Filling:
- 3/4 cup Parmigiano Reggiano, grated
- 8 oz whole milk mozzarella cheese, shredded
- 12 oz whole milk ricotta cheese
- 3/4 tsp fresh rosemary, minced
- Pinch of nutmeg
- Salt and pepper, to taste
- Pumpkin Cream Sauce:
- 4 tbsp butter
- 3 garlic cloves, minced
- 3/4 tsp nutmeg
- 15 oz pumpkin puree
- 1 1/2 cups half and half
- 3/4 cup Parmigiano Reggiano, grated
- 1 1/2 tsp fresh rosemary, minced
- 1/2 tsp kosher salt
- Pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Cook jumbo shells in salted boiling water until al dente. Drain and set aside.
- In a medium bowl, mix ricotta, mozzarella, parmesan, rosemary, nutmeg, salt, and pepper until well combined. Set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Stir in nutmeg and pumpkin puree. Slowly whisk in half and half until smooth. Add parmesan, rosemary, salt, and pepper. Simmer gently for 5–6 minutes until slightly thickened. Remove from heat.
- Spread 1 cup of pumpkin cream sauce on the bottom of a 9×13-inch baking dish.
- Fill each shell with the cheese mixture and arrange them in the dish.
- Pour remaining pumpkin cream sauce evenly over the stuffed shells. Sprinkle with extra mozzarella or parmesan if desired.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes, until bubbly and golden.
- Let cool slightly before serving. Garnish with fresh rosemary if desired.
Notes
- Don’t overcook the shells; they will continue cooking in the oven.
- For added richness, top with crispy sage leaves or pancetta crumbles.
- Can be made ahead—assemble the dish, cover, and refrigerate up to 24 hours before baking.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 460
- Sugar: 5g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg