Description
This comforting stuffed shells recipe features jumbo pasta shells filled with a creamy, herbed ricotta and mozzarella mixture, baked in a rich and velvety pumpkin cream sauce infused with garlic, nutmeg, and fresh rosemary. It combines cozy fall flavors and cheesy indulgence perfect for a hearty family dinner.
Ingredients
Pasta Shells
- 26 jumbo pasta shells
Cheese Filling
- 12 oz whole milk ricotta cheese
- 8 oz whole milk mozzarella cheese
- 3/4 cup grated parmigiano reggiano
- 3/4 tsp finely chopped fresh rosemary
- Pinch ground nutmeg
- Salt, to taste
- Black pepper, to taste
Pumpkin Sauce
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 3/4 tsp ground nutmeg
- 15 oz canned pumpkin puree
- 1 1/2 cups half and half
- 3/4 cup grated parmigiano reggiano
- 1 1/2 tsp finely chopped fresh rosemary
- 1/2 tsp kosher salt
- Black pepper, to taste
Instructions
- Cook the Pasta Shells: Fill a large pot with water, add salt, and bring to a boil. Add the jumbo pasta shells and cook until al dente according to the package instructions. Drain and set aside to cool to prevent tearing when stuffing.
- Prepare the Pumpkin Sauce: In a large sauté pan over low heat, melt the butter. Add minced garlic and cook while stirring for 2-3 minutes until fragrant. Add ground nutmeg and stir for one more minute. Whisk in pumpkin puree, half and half, grated parmigiano reggiano, chopped rosemary, kosher salt, and black pepper. Stir to create a smooth sauce and let it simmer gently for a few minutes to meld flavors.
- Make the Cheese Filling: In a medium bowl, combine ricotta, mozzarella, grated parmigiano reggiano, chopped fresh rosemary, a pinch of nutmeg, salt, and black pepper. Mix thoroughly until smooth. Optionally add a small squeeze of lemon juice for brightness.
- Stuff the Shells: Using a spoon or piping bag, fill each cooled pasta shell with the cheese mixture. Arrange the stuffed shells seam side up in a baking dish over the pumpkin sauce prepared earlier. Optionally sprinkle extra mozzarella on top for a cheesier finish.
- Bake: Preheat oven to 400°F (200°C). Bake the arranged shells covered with sauce for 20 minutes or until cheese is bubbly and the dish is heated through.
- Rest and Serve: Remove from oven and let it cool for at least 10 minutes to allow the sauce to thicken and the flavors to settle before serving.
Notes
- Be sure to cool the pasta shells before stuffing to avoid tearing.
- Use fresh rosemary for the best aromatic flavor.
- Leaning on half and half creates a rich but less heavy sauce than cream.
- Add lemon juice to the cheese filling for a subtle brightness.
- Letting the baked dish rest before serving improves texture and helps it hold shape.
- For a cheesier top, add shredded mozzarella before baking.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
