How to Make Pumpkin-Stuffed Shells in Parmesan Cheese Sauce - A Step-by-Step Guide

When it comes to comfort food, few things satisfy like a hearty pasta dish. And when the weather starts to turn cool and the leaves begin to change, there's nothing quite like the warm, inviting flavors of fall. That's where our Pumpkin-Stuffed Shells in Parmesan Cheese Sauce comes in. This delicious and unique recipe combines the rich, earthy taste of pumpkin with the creamy, savory goodness of Parmesan cheese for a dish that's sure to become a new fall favorite.

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Ingredients

  • 1 (12 ounce) package jumbo pasta shells
  • 1 (16 ounce) container ricotta cheese
  • 1 (15 ounce) can pumpkin puree
  • ½ (8 ounce) package cream cheese, softened
  • ½ cup shredded Parmesan cheese
  • 2 tablespoons white sugar
  • 1 egg
  • salt and ground black pepper to taste
  • ¼ cup butter
  • 4 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1 ½ cups milk
  • ½ cup half-and-half
  • ½ cup grated Parmesan cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper, waxed paper, or aluminum foil. Grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set shells aside on the prepared baking sheet.
  • Whip ricotta cheese, pumpkin, cream cheese, shredded Parmesan cheese, sugar, egg, salt, and pepper together in a large bowl using a hand or stand mixer until creamy. Stuff each shell with filling and replace on the baking sheet.
  • Melt butter in a large skillet over medium heat. Add garlic and cook for 2 minutes. Whisk in flour until golden and thick to make a roux. Add milk slowly, whisking constantly, followed by half-and-half and grated Parmesan cheese. Whisk until sauce thickens, 3 to 4 minutes. Season cheese sauce with salt and pepper.
  • Spread just enough cheese sauce into the bottom of the prepared baking dish to cover. Add stuffed shells and pour remaining sauce over.
  • Bake in the preheated oven until browned, 15 to 20 minutes.
  • Nutrition

    632 cal.

    • Total Fat: 29g
    • Saturated Fat: 18g
    • Cholesterol: 118mg
    • Sodium: 665mg
    • Total Carbohydrate: 65g
    • Dietary Fiber: 4g
    • Total Sugars: 11g
    • Protein: 28g
    • Vitamin C: 4mg
    • Calcium: 512mg
    • Iron: 4mg
    • Potassium: 548mg