Comforting Stuffed Shells With Pumpkin Cream Sauce Recipe

Introduction

These Comforting Stuffed Shells with Pumpkin Cream Sauce combine tender pasta shells filled with a rich, cheesy mixture and smothered in a velvety pumpkin sauce. This hearty dish is perfect for cozy evenings when you crave something warm, flavorful, and a little bit special.

Ingredients

• 26 jumbo pasta shells
• 12 oz whole milk ricotta cheese
• 8 oz whole milk mozzarella cheese
• 3/4 cup grated parmigiano reggiano
• 3/4 tsp finely chopped fresh rosemary
• Pinch ground nutmeg
• Salt, to taste
• Black pepper, to taste
• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 3/4 tsp ground nutmeg
• 15 oz canned pumpkin puree
• 1 1/2 cups half and half
• 1 1/2 tsp finely chopped fresh rosemary
• 1/2 tsp kosher salt

Instructions

1. Step 1: Fill a large pot with water, add salt, and bring to a boil. Add the jumbo pasta shells and cook until al dente according to package instructions. Drain and set aside to cool to prevent tearing when stuffing.
2. Step 2: While the shells cook, prepare the pumpkin sauce. In a large sauté pan over low heat, melt the butter. Add minced garlic and cook, stirring, for 2-3 minutes until fragrant. Sprinkle in ground nutmeg and stir for another minute. Whisk in pumpkin puree, half and half, grated parmigiano reggiano, chopped rosemary, kosher salt, and black pepper. Stir until smooth and let simmer gently for a few minutes to meld flavors.
3. Step 3: In a medium bowl, combine ricotta, mozzarella, parmigiano reggiano, chopped rosemary, a pinch of nutmeg, salt, and black pepper. Mix until smooth. For extra brightness, add a small squeeze of lemon juice if desired.
4. Step 4: Stuff each cooled pasta shell with the cheese filling using a spoon or piping bag. Arrange the shells seam side up in a baking dish over the pumpkin sauce. Optionally, sprinkle extra mozzarella on top for a cheesier finish.
5. Step 5: Preheat oven to 400°F (200°C). Bake the assembled dish for 20 minutes until cheese is bubbly and heated through. Remove and let rest for at least 10 minutes to thicken the sauce and help the dish hold its shape before serving.

Tips & Variations

• Use fresh rosemary for the best flavor, but dried rosemary works in a pinch—just reduce the amount slightly.
• Add a pinch of crumbled red pepper flakes to the cheese filling for a subtle spicy kick.
• Swap half and half for full cream milk for a lighter sauce if preferred.
• For a vegan version, use plant-based ricotta and mozzarella alternatives and substitute butter with olive oil or vegan margarine.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, or microwave in short intervals. The sauce may thicken when chilled, so add a splash of half and half or milk when reheating to loosen if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can assemble the stuffed shells and pumpkin sauce ahead of time. Store them covered in the refrigerator and bake just before serving for best results.

Is canned pumpkin puree the same as pumpkin pie filling?

No, canned pumpkin puree is plain cooked pumpkin without added spices or sweeteners, unlike pumpkin pie filling which contains sugar and spices. For this recipe, use plain pumpkin puree to control the flavor balance.

Comforting Stuffed Shells With Pumpkin Cream Sauce Recipe

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★★★★★

4.9 from 73 reviews

This comforting stuffed shells recipe features jumbo pasta shells filled with a creamy cheese mixture and baked in a rich, aromatic pumpkin cream sauce. The combination of ricotta, mozzarella, and Parmigiano Reggiano cheeses with warm spices like nutmeg and fresh rosemary creates a cozy, flavorful Italian-inspired dish perfect for fall or any time you crave a hearty pasta meal.

• Author: Ella
• Prep Time: 16 minutes
• Cook Time: 34 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Comfort Food
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the pasta shells:

• 26 jumbo pasta shells
• Salt, to taste

For the cheese filling:

• 12 oz whole milk ricotta cheese
• 8 oz whole milk mozzarella cheese
• 3/4 cup grated Parmigiano Reggiano
• 3/4 tsp finely chopped fresh rosemary
• Pinch ground nutmeg
• Salt, to taste
• Black pepper, to taste

For the pumpkin sauce:

• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 3/4 tsp ground nutmeg
• 15 oz canned pumpkin puree
• 1 1/2 cups half and half
• 3/4 cup grated Parmigiano Reggiano
• 1 1/2 tsp finely chopped fresh rosemary
• 1/2 tsp kosher salt
• Black pepper, to taste

Instructions

1. Boil the Jumbo Pasta Shells: Fill a large pot with water, add salt, and bring to a boil. Add the jumbo pasta shells and cook until they are al dente, following package instructions. Drain the shells and set them aside to cool before handling to prevent tearing when stuffing.
2. Prepare the Pumpkin Sauce: While the shells cook, melt butter in a large sauté pan over low heat. Add minced garlic and cook for 2-3 minutes until aromatic. Add ground nutmeg and stir for one more minute. Whisk in pumpkin puree, half and half, grated Parmigiano Reggiano, fresh rosemary, kosher salt, and black pepper. Stir until smooth and let the sauce simmer gently for several minutes to meld the flavors.
3. Make the Cheese Filling: In a medium bowl, combine ricotta cheese, mozzarella cheese, grated Parmigiano Reggiano, fresh rosemary, a pinch of nutmeg, salt, and black pepper. Mix until the filling is smooth and well blended. Optionally, add a small squeeze of lemon juice for extra flavor.
4. Stuff the Pasta Shells and Assemble: Using a spoon or piping bag, fill each cooled pasta shell with the cheese mixture. Arrange the stuffed shells seam side up in a baking dish over the pumpkin sauce. Optionally, sprinkle extra mozzarella cheese on top for a cheesier finish.
5. Bake and Serve: Preheat oven to 400°F (200°C). Bake the assembled dish for 20 minutes or until the cheese is bubbly and heated through. Remove from oven and let rest for at least 10 minutes before serving to allow the sauce to thicken and the dish to hold its shape.

Notes

• Make sure to cool the pasta shells after boiling to prevent tearing during stuffing.
• Simmering the pumpkin sauce gently helps develop richer flavors.
• Adding a splash of lemon juice to the cheese filling brightens the flavor.
• Resting the baked dish before serving improves texture and presentation.
• Use fresh rosemary for the best aromatic impact.

Keywords: stuffed shells, pumpkin cream sauce, Italian pasta, comfort food, baked pasta, ricotta filling, fall recipe