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