Pumpkin stuffed shells are the most creamy and comforting recipe around. Pair the dreamy filling with a crazy delicious garlic cream cheese sauce and you’ve got a recipe that you’ll want on repeat.
I’m not usually one to add pumpkin to all the things just because the calendar flips over to fall. But, trust me when I say that you HAVE to try these pumpkin stuffed shells. They really are that good!
A brief story (I know I know…just get the recipe) about the photos you’ve been seeing on the blog here recently. My schedule has been insane until recently and, when I finally had a day to do some photos of recipes I’d tested, I woke to find that my “real” camera had died. This left me with only my cell phone to take pictures and that came with QUITE the learning curve. So, I appreciate your patience with the lower quality photos than what I normally strive for while trusting that the recipe is ANYTHING but low quality or low taste 🙂
Ok, so the most important part about this recipe is definitely the sauce. Used both on the bottom and on top of the stuffed shells, it is so perfectly creamy and delicious. I might recommend making extra because you’ll want to eat it on just about everything.
The ricotta filling for the shells is a mix of whole milk ricotta, cottage cheese, pumpkin, Pecorino cheese, and fresh sage. I like the slight texture difference the blend of ricotta and cottage cheese adds but feel free to use all ricotta if you’d prefer.
If you like this pumpkin stuffed shells recipe, be sure to try these other great fall pasta recipes too:
- Pork Marsala
- Kale and Butternut Squash Spaghetti
- Spinach Artichoke Lasagna Rolls
- Creamy Pumpkin Sausage Pasta
If you make this pumpkin stuffed shells recipe or any other recipe from the blog, I’d love to hear about your experience. Leave a comment below or snap a photo and tag it #mysuburbankitchen on Instagram or Facebook.
Pumpkin Stuffed Shells
A perfect all recipe featuring jumbo pasta shells stuffed with a delicious ricotta and pumpkin mixture and then topped with the creamiest garlic cheese sauce!
Ingredients
Garlic Cream Sauce
- 4 Tbsp butter
- 4 cloves roasted garlic, minced
- 4 Tbsp flour
- 1 cup milk
- 1 cup half and half
- 1/2 cup grated Pecorino
- Salt and pepper
Remaining Ingredients
- 24 jumbo pasta shells
- 1 1/2 cups whole milk ricotta
- 1/2 cup small curd cottage cheese
- 1 (15 oz) can pumpkin puree
- 1/2 cup grated Pecorino
- 1 large egg
- 1 Tbsp chopped fresh sage
- Salt and pepper
Instructions
- Preheat oven to 350 degrees. Coat the bottom of a 9x13 baking dish with nonstick cooking spray or butter.
- Boil a large pot of water over high heat. Salt the water and then cook the pasta two minutes less than the package directions instruct for al dente. Drain and spread out to cool.
- In a large bowl, combine the ricotta, cottage cheese, pumpkin, Pecorino, egg, sage, salt and pepper. Mix well and then stuff each pasta shell with the cheese mixture.
- For the cream sauce: Melt the butter in a sauce pan over medium heat. Add the garlic and cook for 1-2 minutes, stirring frequently to prevent burning. Whisk in the flour and cook for an additional minute. Gradually whisk in the milk, letting each prior addition incorporate before adding more. Stir in half and half and Pecorino. Cook for 2-3 minutes or until slightly thickened.
- Spread 1/3 to 1/2 of the cream sauce in the bottom of the prepared baking dish. Add the stuffed shells and top with remaining sauce.
- Bake in preheated oven for 15-20 minutes. Serve immediately.
Notes
- You can use Parmesan in place of Pecorino if desired.
- If the cream sauce seems too thick, use a small amount of milk to thin it out before adding to the baking dish.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 384Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 90mgSodium: 405mgCarbohydrates: 32gFiber: 3gSugar: 5gProtein: 18g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
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