Description
Delightful stuffed pasta shells filled with creamy ricotta and spinach, smothered in a rich pumpkin cream sauce—perfect for fall gatherings.
Ingredients
- Large Pasta Shells
- Pumpkin Puree
- Heavy Cream
- Ricotta Cheese
- Mozzarella Cheese
- Parmesan Cheese
- Spinach
- Garlic
- Nutmeg
- Salt
- Pepper
- Olive Oil
- Fresh Herbs (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta shells in a large pot of salted water until al dente, then drain.
- Sauté minced garlic in olive oil and add spinach until wilted.
- Mix ricotta, sautéed spinach, Parmesan, nutmeg, salt, and pepper in a bowl.
- Stuff each shell with the ricotta mixture and place in a greased baking dish.
- Whisk together pumpkin puree and heavy cream, then pour over the shells.
- Top with mozzarella cheese.
- Cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes until golden.
- Let rest for a few minutes before serving, garnished with fresh herbs if desired.
Notes
Make-ahead tips: Prepare the shells a day in advance and store them in the refrigerator before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: stuffed shells, pumpkin, cream sauce, fall recipe, Italian pasta