Description
Pumpkin ricotta stuffed shells bring Italian comfort to autumn’s dinner table. Hearty pasta shells cradle a luscious blend of seasonal flavors you’ll savor with pure culinary delight.
Ingredients
Scale
Main Ingredients:
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup canned pumpkin puree
- 12 cup grated Parmesan cheese
Seasoning and Spices:
- 1 large egg
- 1 teaspoon garlic powder
- ½ teaspoon dried sage (or 1 teaspoon fresh sage, chopped)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, for warmth)
Additional Ingredients:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (whole or 2%)
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella cheese (for topping)
- ¼ cup grated Parmesan cheese (for topping)
Instructions
- Prepare the pasta vessels by immersing them in a generously salted water bath, cooking until they reach a tender yet firm consistency. Carefully extract and allow to cool, creating a perfect canvas for the upcoming filling.
- Craft a luscious blend by harmonizing ricotta with velvety pumpkin puree. Incorporate Parmesan, a whisked egg, aromatic garlic powder, delicate sage, and a gentle sprinkle of salt, pepper, and warming nutmeg. Whip the mixture until it achieves a silky, uniform texture.
- Initiate the creation of a luxurious cream sauce by gently melting butter in a saucepan. Introduce minced garlic, allowing its fragrance to bloom briefly. Dust with flour and allow it to toast, then gradually introduce milk and cream, stirring continuously until the sauce transforms into a thick, glossy consistency.
- Warm the oven to a welcoming 375F. Spread a preliminary layer of sauce across the baking vessel, creating a protective foundation. Meticulously fill each pasta shell with the pumpkin-ricotta mixture, nestling them carefully in the dish. Cascade the remaining garlic cream sauce over the shells, then generously crown with mozzarella and Parmesan.
- Encase the dish in foil, allowing the ingredients to meld and intensify their flavors during an initial baking period. Uncover and return to the oven, permitting the top to transform into a golden, bubbling masterpiece. Finish with a sprinkle of fresh herbs, presenting a dish that promises comfort and sophistication.
Notes
- Ensure jumbo shells are cooked al dente to prevent them from becoming mushy during baking, maintaining a perfect texture.
- Use fresh ricotta for a creamier, more luxurious filling that elevates the overall dish’s richness and flavor profile.
- Experiment with spice levels by adjusting nutmeg and sage quantities to suit personal taste preferences or dietary needs.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, reducing the calorie content without compromising taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 70 mg