Stuffed Shells with Pumpkin Sauce

Stuffed shells with pumpkin sauce is a delightful dish that marries the comforting qualities of pasta with the rich, creamy flavors of pumpkin. It’s an excellent choice for any season, especially during the fall when pumpkin is at its peak. This recipe combines the savory elements of cheese and spinach with a luscious, aromatic pumpkin sauce, resulting in a meal that’s not just satisfying but also a feast for the eyes and palate.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 400
• Protein: 18 grams
• Carbohydrates: 45 grams
• Fat: 18 grams
• Fiber: 4 grams
• Sugar: 5 grams
• Sodium: 500 mg

Why Make This Stuffed Shells with Pumpkin Sauce

Stuffed shells with pumpkin sauce offer a unique spin on traditional pasta dishes. The pumpkin sauce is creamy yet light, making it a perfect comfort food without overwhelming your palate. The combination of ricotta, mozzarella, and spinach provides a rich texture, while the nutmeg adds warmth and enhances the pumpkin flavor. This recipe is not only delicious but also visually stunning, making it great for family gatherings or a cozy dinner at home.

How to Make Stuffed Shells with Pumpkin Sauce

Step 1: Preparation

Preheat your oven to 375°F (190°C). While waiting, cook 12 jumbo pasta shells according to package instructions. Once cooked, drain the shells and set them aside to cool slightly.

Step 2: Mixing

In a mixing bowl, combine 1 cup of ricotta cheese, 1 cup of cooked and chopped spinach, 1/2 cup of shredded mozzarella cheese, 1/4 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Mix until everything is well combined and creamy.

Step 3: Cooking

Stuff each cooked pasta shell with the cheese and spinach mixture using a spoon or a piping bag for ease. In a saucepan, combine 2 cups of pumpkin puree, 1 cup of heavy cream, 1 teaspoon of nutmeg, and 1 tablespoon of olive oil. Heat this mixture over medium heat until it’s warmed through, stirring occasionally.

Step 4: Finishing

Spread a layer of the pumpkin sauce on the bottom of a baking dish. Place the stuffed shells in the dish, then pour the remaining pumpkin sauce generously over the tops. Cover the dish with foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10 minutes until bubbly and golden. Serve warm, garnished with more Parmesan cheese if desired.

How to Serve Stuffed Shells with Pumpkin Sauce

Stuffed shells with pumpkin sauce make a gorgeous centerpiece for any fall meal. Serve them with a fresh green salad and some crusty bread on the side for a complete meal. You can also pair them with a glass of white wine, which complements the creaminess of the sauce beautifully.

How to Store Stuffed Shells with Pumpkin Sauce

If you have leftovers, let the dish cool completely before storing. Place the stuffed shells in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. You can also freeze them for up to 2 months; just make sure to thaw them in the fridge overnight before reheating.

Expert Tips for Perfect Stuffed Shells with Pumpkin Sauce

• To save time, prepare the filling and sauce a day in advance and store them in the refrigerator until you are ready to assemble your shells.
• If you’re looking to lighten the dish, you can substitute half-and-half for the heavy cream.
• Feel free to add cooked sausage or ground turkey to the cheese mixture for a heartier filling.
• Adjust the spices according to your preferences – a bit of cayenne pepper can add a kick!

Delicious Variations

• Italian Twist: Add some cooked ground beef or Italian sausage to the cheese filling for a meaty version.
• Vegetable Medley: Incorporate other vegetables such as zucchini or mushrooms for added flavor and nutrition.
• Cheesy Delight: If you really love cheese, mix in some ricotta with herbs or goat cheese for a more robust flavor.
• Pesto Infusion: Drizzle or mix in some pesto with the pumpkin sauce for a fresh herb flavor.

Frequently Asked Questions

• Can I use regular pasta shells instead of jumbo shells?
  Yes, but keep in mind that regular shells will require smaller amounts of filling and less baking time.

• Is the pumpkin sauce suitable for freezing?
  Absolutely! The pumpkin sauce can be frozen in a separate container for up to 3 months.

• How can I enhance the pumpkin flavor?
  Adding more spices like cinnamon or cloves to the sauce can enhance the pumpkin’s warm notes.

• What can I use instead of ricotta cheese?
  Cottage cheese can be used as a substitute, though it will yield a slightly different texture.

• Can I make this dish ahead of time?
  Definitely! Assemble the dish and store it in the fridge for up to 24 hours before baking.

Conclusion

This stuffed shells with pumpkin sauce recipe combines comfort and creativity, bringing a warm, hearty meal perfect for any occasion. With its creamy texture, rich flavors, and simple preparation, it’s bound to become a favorite in your household. Whether you’re cooking for family or friends, this dish not only satisfies the stomach but also brings everyone together around the table. So gather your ingredients, and give it a try—you won’t regret it!

Stuffed Shells with Pumpkin Sauce

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• Author: lydia
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delightful dish that combines pasta with a rich, creamy pumpkin sauce, cheese, and spinach.

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Ingredients

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• 12 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup cooked and chopped spinach
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups pumpkin puree
• 1 cup heavy cream
• 1 teaspoon nutmeg
• 1 tablespoon olive oil

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Instructions

1. Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions, drain, and set aside.
2. In a mixing bowl, combine ricotta, chopped spinach, mozzarella, Parmesan, garlic powder, Italian seasoning, and season with salt and pepper. Mix until creamy.
3. Stuff each pasta shell with the cheese and spinach mixture.
4. In a saucepan, combine pumpkin puree, heavy cream, nutmeg, and olive oil. Heat over medium until warmed through, stirring occasionally.
5. Spread some pumpkin sauce on the bottom of a baking dish. Place stuffed shells in the dish and pour remaining sauce on top. Cover with foil and bake for 25 minutes, then remove foil and bake for another 10 minutes until bubbly and golden.

Notes

Can substitute half-and-half for heavy cream or add cooked sausage for a heartier dish. Customize the spices to your taste.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 70mg