Irresistible Pumpkin & Sage Stuffed Shells Recipe

Pumpkin & Sage Stuffed Shells are like a warm hug on a chilly autumn evening, filled with creamy pumpkin goodness and a hint of sage that dances in your mouth. Every bite is a celebration of flavors – the nuttiness of the pumpkin combined with the aromatic sage creates an orchestra of taste that will have you humming tunes of joy. Imagine the aroma wafting through your kitchen, pulling family and friends in like moths to a flame. You can practically hear them saying, “What’s cooking? Is it Thanksgiving already?” For more inspiration, check out this Creamy Scalloped Potatoes recipe.

This recipe holds a special place in my heart; it reminds me of cozy family gatherings where laughter fills the air as plates are passed around. There’s something magical about sharing food that brings people together. savory hand pies Whether it’s a chilly fall evening or an impromptu dinner party, Pumpkin & Sage Stuffed Shells are perfect for any occasion, promising an amazing flavor experience that will leave everyone asking for seconds.

Ingredients for Pumpkin & Sage Stuffed Shells

Here’s what you’ll need to make this delicious dish:

• Jumbo Pasta Shells: These large shells are perfect vessels for holding all that creamy filling; don’t be shy about getting extra.
• Canned Pumpkin Puree: Use pure pumpkin puree, not pie filling, to get that smooth texture and natural sweetness.
• Ricotta Cheese: This creamy cheese adds richness and balances the flavors beautifully; look for whole milk ricotta if you want extra creaminess.
• Fresh Sage Leaves: Nothing beats fresh herbs; they provide a robust flavor that dried herbs simply can’t match.
• Parmesan Cheese: Grated or shredded parmesan adds a salty kick that’s irresistible; opt for freshly grated if you can.
• Garlic: Fresh minced garlic gives this dish an aromatic depth; feel free to use more if you’re feeling adventurous.

For the Sauce:

• Heavy Cream: This creates a luscious sauce that ties everything together; substitute half-and-half if you’re looking to lighten things up.
• Nutmeg: Just a pinch elevates the flavors; it’s like magic dust for your sauce!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pumpkin & Sage Stuffed Shells

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). Grab your favorite baking dish and spray it with nonstick cooking spray because nobody likes sticky situations.

Step 2: Cook the Pasta

In a large pot of boiling salted water, cook those jumbo pasta shells until al dente—about 9-10 minutes should do it. Drain and set them aside on a clean kitchen towel so they don’t stick together.

Step 3: Prepare the Filling

In a mixing bowl, combine canned pumpkin puree, ricotta cheese, minced garlic, chopped fresh sage leaves, and half of the grated parmesan cheese. Mix well until everything is blended together into creamy perfection.

Step 4: Stuff Those Shells

Take each shell and stuff it generously with your creamy pumpkin mixture. Place them seam-side up in your prepared baking dish. It’s okay if some filling spills out—it just means there’s more deliciousness!

Step 5: Create the Sauce

In a saucepan over medium heat, combine heavy cream with nutmeg and season with salt and pepper to taste. Stir until heated through but not boiling—just enough to warm those lovely flavors together.

Step 6: Bake It All Together

Pour the creamy sauce evenly over the stuffed shells and sprinkle the remaining parmesan on top. Cover with aluminum foil and bake for about 25 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden brown.

Transfer to plates and drizzle with additional sauce for the perfect finishing touch! Enjoy these delightful bites while basking in compliments from your guests (or just yourself – we won’t judge).

Perfecting the Cooking Process

Start by roasting your pumpkin while boiling the pasta shells. Once the pumpkin is tender, mix it with sage and cheese. creamy pasta bake Then, stuff the shells and bake them in sauce. This sequence keeps everything fresh and flavorful!

Add Your Touch

Feel free to swap out the pumpkin for butternut squash or add some ricotta for creaminess. You could also experiment with different herbs like thyme or even a sprinkle of nutmeg to enhance the flavor profile.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, pop them back in the oven at 350°F until warmed through, ensuring they stay deliciously cheesy.

Sometimes I whip up these Pumpkin & Sage Stuffed Shells when I’m feeling nostalgic about family dinners. They always bring smiles and compliments from everyone at the table!

FAQs:

What ingredients do I need for Pumpkin & Sage Stuffed Shells?

To make Pumpkin & Sage Stuffed Shells, you will need jumbo pasta shells, pumpkin puree, ricotta cheese, fresh sage leaves, grated Parmesan cheese, mozzarella cheese, garlic, and salt. You might also want to add some spices like nutmeg or black pepper for extra flavor. These ingredients come together to create a delicious and comforting dish that’s perfect for fall. Make sure to have everything ready before you start cooking to ensure a smooth preparation process.

How long does it take to prepare Pumpkin & Sage Stuffed Shells?

Preparing Pumpkin & Sage Stuffed Shells typically takes around 30 minutes. This includes cooking the pasta shells and mixing the filling. Baking the stuffed shells in the oven usually takes about 25-30 minutes. Overall, you can expect to spend about an hour from start to finish. This makes it a great option for a weeknight dinner or a cozy gathering with friends.

Can I make Pumpkin & Sage Stuffed Shells ahead of time?

Yes, you can definitely make Pumpkin & Sage Stuffed Shells ahead of time! Prepare the shells and fill them with the pumpkin mixture as instructed. Then, cover them tightly with plastic wrap or aluminum foil and refrigerate them for up to 24 hours before baking. When you’re ready to cook them, just add a few extra minutes to the baking time if they are coming straight from the fridge.

What can I serve with Pumpkin & Sage Stuffed Shells?

You can complement your Pumpkin & Sage Stuffed Shells with a simple green salad or some roasted vegetables. A light garlic bread or crusty baguette pairs wonderfully too. If you’re looking for something more festive, consider serving it with a glass of white wine like Pinot Grigio or Chardonnay. fresh Brussels sprouts salad These sides enhance the flavors of this comforting dish while keeping your meal balanced and satisfying. For more inspiration, check out this Irresistible Garlic Shrimp Recipe recipe.

Conclusion for Pumpkin & Sage Stuffed Shells:

Pumpkin & Sage Stuffed Shells are a delightful autumn dish that combines creamy pumpkin filling with rich cheeses and aromatic sage. This recipe is not only easy to prepare but also versatile enough for any occasion, whether it’s a family dinner or a holiday gathering. decadent dessert cookies By following the steps carefully and preparing ahead of time if needed, you can enjoy this comforting meal without stress. Embrace the flavors of fall and share this delicious recipe with your loved ones!

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Pumpkin & Sage Stuffed Shells

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• Author: Hannah
• Total Time: 55 minutes
• Yield: Serves 6 (12 stuffed shells) 1x

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Description

Pumpkin & Sage Stuffed Shells are the ultimate fall comfort food, combining creamy pumpkin puree with ricotta and aromatic sage nestled in jumbo pasta shells. This dish is perfect for cozy dinners or festive gatherings, offering a delightful blend of flavors that will leave your guests craving more. With simple preparation steps, you can create a beautiful and satisfying meal that feels like a warm hug on a chilly evening.

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Ingredients

Scale 1x2x3x

• 12 jumbo pasta shells
• 1 cup canned pumpkin puree
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh sage leaves, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 375°F (190°C) and prepare a baking dish with nonstick cooking spray.
2. Cook the jumbo pasta shells in boiling salted water until al dente (about 9-10 minutes). Drain and set aside.
3. In a mixing bowl, combine pumpkin puree, ricotta cheese, minced garlic, chopped sage, and half of the Parmesan cheese until well blended.
4. Generously stuff each shell with the pumpkin mixture and place them seam-side up in the baking dish.
5. In a saucepan over medium heat, combine heavy cream and nutmeg; season with salt and pepper. Heat through but do not boil.
6. Pour the sauce over the stuffed shells and sprinkle with remaining Parmesan cheese. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden brown.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 2 stuffed shells (220g)
• Calories: 400
• Sugar: 5g
• Sodium: 560mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 55mg

Keywords: For added flavor, consider roasting your pumpkin before mixing it into the filling. You can also substitute butternut squash for pumpkin or add additional herbs like thyme for variety. Leftovers can be stored in an airtight container in the fridge for up to three days.