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Pumpkin & Sage Stuffed Shells

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

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.

Ingredients

Scale
  • 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

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.

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Find it online: https://alldreamrecipes.com/irresistible-pumpkin-sage-stuffed-shells-recipe/