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
Scale
- 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