Stuffed Shells With Pumpkin Cream Sauce
Stuffed Shells With Pumpkin Cream Sauce are a creamy baked pasta dinner.Fill jumbo shells with ricotta, mozzarella, Parmesan, rosemary, and nutmeg.Bake them in a savory garlic pumpkin cream sauce until hot and bubbling.
Ingredients
For the Stuffed Shells
- 26 jumbo pasta shells
- ¾ cup Parmigiano Reggiano finely grated
- 8 ounces whole-milk mozzarella cheese shredded
- 12 ounces whole-milk ricotta cheese
- ¾ teaspoon fresh rosemary finely minced
- Pinch of ground nutmeg
- Salt to taste
- Freshly ground black pepper to taste
For the Pumpkin Cream Sauce
- 4 tablespoons butter
- 3 garlic cloves minced
- ¾ teaspoon ground nutmeg
- 15 ounces pumpkin puree
- 1½ cups half-and-half
- ¾ cup Parmigiano Reggiano finely grated
- 1½ teaspoons fresh rosemary finely minced
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
- Extra shredded mozzarella optional, for topping
Instructions
- For the Stuffed Shells
- 26 jumbo pasta shells
- ¾ cup Parmigiano Reggiano, finely grated
- 8 ounces whole-milk mozzarella cheese, shredded
- 12 ounces whole-milk ricotta cheese
- ¾ teaspoon fresh rosemary, finely minced
- Pinch of ground nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
- For the Pumpkin Cream Sauce
- 4 tablespoons butter
- 3 garlic cloves, minced
- ¾ teaspoon ground nutmeg
- 15 ounces pumpkin puree
- 1½ cups half-and-half
- ¾ cup Parmigiano Reggiano, finely grated
- 1½ teaspoons fresh rosemary, finely minced
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- Extra shredded mozzarella, optional, for topping
Notes
Whole-milk ricotta provides the richest and creamiest filling, but part-skim ricotta can be substituted if preferred.
If fresh rosemary is unavailable, use a smaller amount of dried rosemary because dried herbs have a more concentrated flavor.
For additional color, add chopped baby spinach to the ricotta filling.