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–+ servings

Creamy Pumpkin and Ricotta Stuffed Jumbo Shells

Tender jumbo pasta shells filled with seasoned herbal ricotta, baked in a velvety roasted garlic pumpkin cream sauce beneath a blanket of golden bubbling mozzarella cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings (4 shells each)
Course: Dinner
Cuisine: Italian-American
Calories: 430
Ingredients Method Nutrition

Ingredients
  

Pasta
  • 24-28 pieces jumbo pasta shells (conchiglioni), cooked al dente
Herbal Three-Cheese Filling
  • 15 oz whole milk ricotta cheese, drained
  • 1 cup shredded whole milk mozzarella cheese
  • 1/2 cup Parmigiano Reggiano, freshly grated
  • 1 large farm-fresh egg, lightly beaten
  • 2 tbsp fresh sage leaves, finely chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
Garlic Pumpkin Cream Sauce & Topping
  • 2 tbsp unsalted dairy butter
  • 4 cloves garlic, finely minced
  • 1 cup 100% pure pumpkin puree
  • 1 cup vegetable broth (low sodium)
  • 3/4 cup heavy whipping cream
  • 1/4 tsp freshly grated whole nutmeg
  • 1/2 tsp kosher salt
  • 1 cup shredded mozzarella cheese (for topping)
  • 8-10 leaves fresh sage, pan-fried crisp in butter (for garnish)

Method
 

Cook Pasta & Prepare Sauce
  1. Boil jumbo shells in salted water for 9-10 minutes until just al dente. Drain, rinse in cold water, and lay flat on parchment paper.
  2. Melt 2 tbsp butter in a saucepan over medium heat; sauté minced garlic 1 minute. Whisk in pumpkin puree, vegetable broth, heavy cream, nutmeg, salt, and pepper. Simmer 3-4 minutes until smooth. Spread half into a 9x13 baking dish.
Fill, Assemble & Bake
  1. In a bowl, mix ricotta, 1 cup mozzarella, parmesan, egg, chopped sage, salt, and pepper. Spoon 2 tbsp filling into each shell and nestle in the baking dish.
  2. Pour remaining sauce around shells, sprinkle with remaining 1 cup mozzarella and parmesan. Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake 10-12 minutes until bubbling and golden. Rest 5 minutes, top with crispy sage, and serve.

Nutrition

Calories: 430kcalCarbohydrates: 38gProtein: 22gFat: 21gSaturated Fat: 12gCholesterol: 75mgSodium: 580mgPotassium: 380mgFiber: 3gSugar: 4gCalcium: 340mgIron: 2.4mg

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