Imagine sinking your fork into a tender pasta shell, cradling a creamy, dreamy filling that sings with the flavors of autumn. The rich aroma of roasted pumpkin wafts through the air, inviting you to take another bite. Pasta Bake with Pumpkin Sauce Stuffed shells with pumpkin cream sauce are not just a dish; they’re a warm hug on a chilly evening, perfect for cozy family dinners or festive gatherings where everyone gathers around the table.
In my kitchen, these stuffed shells have become a staple during the fall. I recall the first time I made them for my friends; their delighted faces were priceless. The laughter and chatter faded as they savored every bite, and I knew I had struck culinary gold. These delightful treats are sure to steal the spotlight at any meal, leaving your guests in awe and possibly even requesting seconds.
[info_box title=”Why You’ll Love This Recipe”] This creamy pumpkin sauce makes preparation effortless and incredibly satisfying. It’s packed with flavors that dance on your taste buds while being visually stunning. Versatile enough to impress on any occasion, it pairs beautifully with seasonal salads or crusty bread. [/info_box]
I still remember when I served stuffed shells with pumpkin cream sauce at my cousin’s wedding; it was an absolute hit among guests of all ages.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Large Pasta Shells: Opt for jumbo shells that can hold generous amounts of filling without bursting.
Pumpkin Puree: Use canned puree or fresh roasted pumpkin for deeper flavor and creaminess.
Ricotta Cheese: Choose high-quality ricotta for a smooth texture; it’s the secret to creamy stuffing. For more inspiration, check out this Creamy Honey Pepper Chicken Mac and Cheese recipe.
Parmesan Cheese: Freshly grated parmesan adds depth; avoid pre-grated varieties for best results.
Fresh Spinach: Adds color and nutrition; you can use frozen spinach if that’s what you have on hand.
Heavy Cream: Use full-fat cream for that rich sauce that coats each shell lovingly.
Garlic Powder and Nutmeg: These spices elevate the flavor profile; a hint of nutmeg brings warmth to the dish.
Salt and Pepper: Essential for seasoning; adjust according to your taste preference.
Olive Oil: A drizzle helps sauté spinach and adds richness to the sauce.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Pasta Shells: Start by boiling water in a large pot over high heat. Add a pinch of salt and gently drop in those beautiful pasta shells. Cook until al dente, about 8-10 minutes. Drain them carefully, avoiding any shell casualties.
Sauté Spinach Like a Pro: In a skillet over medium heat, add olive oil before tossing in fresh spinach. Sauté until wilted and vibrant green, which should take about 3 minutes. Set aside to cool while you prepare the filling.
Create Your Filling Mix: In a large bowl, combine ricotta cheese, pumpkin puree, cooked spinach, parmesan cheese, garlic powder, nutmeg, salt, and pepper. Stir until everything is blended together into a creamy delight that smells like fall.
Stuff Those Shells!: Take each cooked pasta shell and fill it generously with the creamy mixture using a spoon or piping bag if you’re feeling fancy. Place them snugly in an oiled baking dish as you work through each one—don’t worry if some get messy; it’s part of the fun!
Make That Sauce Sing!: In a saucepan over low heat, mix heavy cream with more pumpkin puree along with salt and pepper to taste. Stir continuously until everything is heated through and smooth—it takes just about 5 minutes.
Bake Until Golden Goodness Appears: Pour your heavenly pumpkin cream sauce over the stuffed shells before covering with extra parmesan cheese. Bake at 375°F (190°C) for 25-30 minutes or until golden brown and bubbly—your kitchen will smell divine!
This stuffed shells with pumpkin cream sauce recipe will likely become one of your go-to dishes during cozy gatherings or an indulgent weekday dinner—you might even want to keep some leftovers (if there are any)! With its rich flavors and comforting vibes, who could resist?
Serve these delightful shells hot from the oven alongside some crispy garlic bread or a refreshing salad drizzled with balsamic glaze for an unforgettable dining experience! Happy cooking! Honey Balsamic Brussels Sprouts.
[info_box title=”You Must Know”] Mastering stuffed shells with pumpkin cream sauce is about balancing flavors. The creamy sauce complements the stuffing perfectly, while fresh herbs add zest. This dish is not just for fall; it’s a comforting delight year-round. Impress your guests with this beautiful, hearty meal! [/info_box]
Perfecting the Cooking Process
Start by boiling your pasta shells until al dente, then prepare your pumpkin cream sauce while they cool. Assembly is key—stuff the shells generously and bake them to golden perfection.
Add Your Touch
Feel free to swap out the cheese for a dairy-free version or add spinach for extra nutrition. Spinach Puffs with Cream Cheese Experimenting with spices like nutmeg or sage can elevate the flavor profile beautifully. Mashed Potato Cheese Puffs.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or oven until warmed through, ensuring the sauce remains creamy.
[info_box title=”Chef’s Helpful Tips”] To prevent sticking, toss cooked pasta shells in a bit of olive oil before stuffing. Use freshly grated cheese for richer flavor and better melt. Bake uncovered for crispy edges and bubbly goodness that everyone will love. [/info_box]
Creating this dish always reminds me of family gatherings where laughter filled the air while we devoured every bite of these cheesy delights. For more inspiration, check out this Ultimate Cheesy Ranch Potatoes recipe.
FAQ
Can I make stuffed shells with pumpkin cream sauce ahead of time?
Yes, you can prepare and assemble them a day ahead; just bake when ready.
What type of cheese works best for stuffing?
Ricotta or cottage cheese blends beautifully with pumpkin for optimal creaminess.
How do I make this recipe gluten-free?
Substitute traditional pasta shells with gluten-free varieties available at most grocery stores.
Stuffed Shells with Pumpkin Cream Sauce
- Total Time: 50 minutes
- Yield: Serves 6
Description
Indulge in the comforting flavors of fall with these stuffed pasta shells filled with a creamy pumpkin mixture. Enhanced by ricotta and spinach, and smothered in a rich pumpkin cream sauce, this dish is perfect for cozy family dinners or festive gatherings. Simple to prepare yet impressive in presentation, these stuffed shells are guaranteed to be a crowd-pleaser and bring warmth to your table.
Ingredients
- 12 large pasta shells
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- ½ cup freshly grated Parmesan cheese
- 1 cup fresh spinach (cooked)
- ½ cup heavy cream
- 1 tsp garlic powder
- ¼ tsp nutmeg
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). Boil water in a large pot, add salt, and cook the pasta shells until al dente (8–10 minutes). Drain and set aside.
- In a skillet over medium heat, add olive oil and sauté the spinach until wilted (about 3 minutes). Set aside.
- In a mixing bowl, combine ricotta cheese, pumpkin puree, sautéed spinach, Parmesan cheese, garlic powder, nutmeg, salt, and pepper. Mix until smooth.
- Generously stuff each pasta shell with the filling and arrange them in an oiled baking dish.
- In a saucepan over low heat, blend heavy cream with additional pumpkin puree, season with salt and pepper, and heat for about 5 minutes.
- Pour the pumpkin cream sauce over the stuffed shells and sprinkle extra Parmesan on top. Bake for 25–30 minutes until golden brown and bubbly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
