When autumn arrives, I find myself looking for any excuse to incorporate the sweet, earthy flavor of pumpkin into savory dishes. This recipe for Stuffed Shells With Pumpkin Cream Sauce is my absolute favorite way to do it. It takes the classic comfort of a cheesy stuffed shell and bathes it in a luxuriously creamy, velvety pumpkin sauce that is the very essence of the season.
This dish is a true showstopper, perfect for a cozy family dinner or an elegant holiday meal. The filling is a classic, rich blend of ricotta and mozzarella, but it’s the sauce that truly steals the show. The pumpkin puree, enhanced with a hint of nutmeg and fresh rosemary, creates a sauce that is both sophisticated and deeply comforting. It’s a pasta dish that will have everyone scraping the plate clean.
The Ingredients for Your Autumnal Pasta Bake
Pasta
-
26 jumbo shells
Filling
- ¾ c parmigiano reggiano, grated
- 8 oz whole milk mozzarella cheese
- 12 oz whole milk ricotta cheese
- ¾ tsp fresh rosemary, minced
- Pinch of nutmeg
- Salt
- Pepper
Pumpkin Cream Sauce
- 4 tbsp butter
- 3 garlic cloves, minced
- ¾ tsp nutmeg
- 15 oz pumpkin puree
- 1 ½ c half and half
- ¾ c parmigiano reggiano, grated
- 1 ½ tsp fresh rosemary, minced
- ½ tsp kosher salt
- Pepper
How to Create Your Pumpkin Cream Stuffed Shells
Step 1: Prepare the Pasta and Filling
First, bring a large pot of salted water to a boil and cook the jumbo shells according to package directions until they are al dente. Drain the shells and set them aside to cool slightly. While the pasta is cooking, prepare the cheesy filling. In a medium bowl, combine the grated parmigiano reggiano, mozzarella, whole milk ricotta, minced rosemary, a pinch of nutmeg, and salt and pepper to taste. Mix until everything is well combined.
Step 2: Create the Pumpkin Cream Sauce
In a large, oven-safe skillet or sauté pan, melt the butter over low heat. Add the minced garlic and cook gently for 2-3 minutes until fragrant, being careful not to let it brown. Stir in the nutmeg for another minute. Whisk in the pumpkin puree, half and half, parmigiano reggiano, minced rosemary, kosher salt, and pepper. Continue to whisk until the sauce is completely smooth and heated through.
Step 3: Stuff and Assemble the Shells
Preheat your oven to 400°F (200°C). Carefully spoon the cheese filling into each of the cooked jumbo shells. Gently nestle the filled shells, opening-side up, directly into the pumpkin cream sauce in your oven-safe skillet. If you don’t have an oven-safe skillet, you can pour the sauce into a 9×13-inch baking dish first, then arrange the shells in the dish.
Step 4: Bake to Perfection
Bake the stuffed shells for about 20 minutes, or until the sauce is bubbly and the filling is heated through. If you like, you can sprinkle some extra mozzarella cheese on top before baking for an even gooier, more decadent finish. Let the dish cool for a few minutes before serving; the sauce will thicken up as it cools.
My Best Tips for These Stuffed Shells
My Secret for the Best Cheese Filling
For the creamiest, most flavorful filling, I always recommend using whole milk ricotta and mozzarella. The higher fat content provides a much richer flavor and a smoother, less watery texture than their part-skim counterparts. Also, grating your own mozzarella from a block will result in a much better melt than pre-shredded cheese.
Don’t Overcook the Shells
It’s crucial to cook the jumbo shells just until they are al dente. They will continue to cook in the oven as they bake in the hot sauce, so pulling them from the water a minute or two early will prevent them from becoming mushy and falling apart during the stuffing and baking process.
The Importance of Nutmeg
The nutmeg in both the filling and the sauce is a small but mighty ingredient. It’s a classic pairing with pumpkin and cream, and it enhances the natural sweetness of the squash while adding a warm, aromatic complexity to the dish. Don’t be tempted to skip it.
Delicious Variations to Try
This recipe is a wonderful vegetarian main course, but it’s also easily adaptable. For a heartier version, you could add some browned Italian sausage to the cheese filling. To add a bit of green, you can wilt some fresh spinach and squeeze it dry before mixing it into the ricotta filling. For an extra layer of flavor and texture, try topping the shells with toasted breadcrumbs or chopped pecans before baking.
FAQs
Can I make this dish ahead of time?
Yes, this is a great dish to prepare in advance. You can assemble the entire dish, cover it, and refrigerate it for up to 24 hours. When you’re ready to bake, you may need to add an extra 10-15 minutes to the baking time since it will be starting from cold.
What if my sauce seems too thin?
Don’t worry! The sauce will naturally thicken up quite a bit as it bakes and then cools slightly before serving. The starches from the pasta shells also help to thicken the sauce as it sits.
Can I use a different type of pasta?
If you can’t find jumbo shells, this recipe would also be delicious with other large, stuffable pasta shapes like manicotti or cannelloni. You could also simply toss the pumpkin cream sauce with a smaller pasta like rigatoni or penne and serve it as is, without the stuffing.
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Pumpkin Stuffed Shells
- Total Time: 55
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
This show-stopping pasta bake is the essence of autumn, combining classic cheesy stuffed shells with a luxuriously creamy and velvety pumpkin sauce. The rich filling of ricotta and mozzarella is nestled into jumbo shells and bathed in a sophisticated yet comforting sauce enhanced with nutmeg and fresh rosemary. It’s the perfect main course for a cozy family dinner or an elegant holiday meal.
Ingredients
Pasta
26 jumbo shells
Filling
¾ c parmigiano reggiano, grated
8 oz whole milk mozzarella cheese, shredded
12 oz whole milk ricotta cheese
¾ tsp fresh rosemary, minced
Pinch of nutmeg
Salt and Pepper to taste
Pumpkin Cream Sauce
4 tbsp butter
3 garlic cloves, minced
¾ tsp nutmeg
15 oz pumpkin puree
1 ½ c half and half
¾ c parmigiano reggiano, grated
1 ½ tsp fresh rosemary, minced
½ tsp kosher salt
Pepper to taste
Instructions
Prepare the Pasta and Filling:
Cook the jumbo shells in a large pot of salted water until al dente. Drain and set aside. In a medium bowl, combine all the filling ingredients: parmigiano reggiano, mozzarella, ricotta, rosemary, nutmeg, salt, and pepper.
Create the Pumpkin Cream Sauce:
In a large, oven-safe skillet, melt the butter over low heat. Cook the garlic for 2-3 minutes until fragrant, then stir in the nutmeg. Whisk in the pumpkin puree, half and half, parmigiano reggiano, rosemary, salt, and pepper until the sauce is smooth and heated through.
Stuff and Assemble the Shells:
Preheat your oven to 400°F (200°C). Spoon the cheese filling into each cooked jumbo shell. Gently place the filled shells, opening-side up, directly into the pumpkin cream sauce in your oven-safe skillet.
Bake to Perfection:
Bake for about 20 minutes, until the sauce is bubbly and the filling is heated through. Let the dish rest for a few minutes before serving, as the sauce will thicken as it cools.
Notes
Make-Ahead Friendly:
You can assemble the entire dish up to 24 hours in advance. Cover and refrigerate, then add an extra 10-15 minutes to the baking time when you’re ready to cook.
Hearty Variation:
For a non-vegetarian version, add cooked and crumbled Italian sausage to the ricotta filling. For a boost of greens, you can also add cooked, well-drained spinach to the filling.
Use Whole Milk Cheeses:
For the creamiest and richest flavor, use whole milk ricotta and mozzarella. Grating your own mozzarella from a block will also result in a smoother melt.
- Prep Time: 20
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 730
- Sugar: 5g
- Sodium: 617mg
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 94g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 75mg
Keywords: stuffed shells, pumpkin pasta, pumpkin cream sauce, fall pasta bake, vegetarian main course, cheesy pasta, comfort food
