Fall is here, and it’s time to bring back warm and cozy dinner recipes to enjoy over the cold months ahead! Today, we’re talking about my recipe for Pumpkin Stuffed Pasta Shells, the perfect addition to your dining room table this fall season! If you’re looking for a non-traditional meal to serve this Thanksgiving, this Pumpkin Stuffed Pasta Shells recipe may be the perfect way to wow your guests and guarantee no leftovers.Â
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Ready to get into it?Â
How to Make Pumpkin Stuffed Pasta Shells
Tips for Perfect Pumpkin Stuffed Pasta Shells
- Not all your pasta shells are going to survive their time boiling in the pot. Be sure to boil extras to ensure you have enough for the recipe!
- I have always been a firm believer in grating your own cheese! I recommend getting a ball of mozzarella and slice/grating it yourself.
- For extra flavour I recommend using fresh sage rather than dried. It will give you an even more delicious flavour.
Let’s Talk Substitutions
 Let’s talk substitutions! If you really want to go bold, you can also use the same ingredients and make a lasagna rather than stuffed shells. All you’ll need is flat pasta noodles instead. Want to use fresh pumpkin instead of canned? No problem. Just be sure to bake and mash it before making your sauce. If you wanted to use cream rather than milk, that’s also totally doable, but it will be higher in calories (if that matters).
Why You'll Love It
- For this recipe, we're taking a classic stuffed pasta shell recipe and turning it fall! The creamy pumpkin sauce pairs perfect with the ricotta filling, and the touch of sage reminds you of the earthy tones of fall! It's the ultimate comfort food the whole family is going to love! Plus, this is the time to enjoy fall recipes while these veggies and herbs are in season!
Let's Get Cooking
Pumpkin Stuffed Pasta Shells
These pumpkin stuffed pasta shells are the perfect addition to your next fall weekend dinner! It makes for the perfect baked comfort food the whole family is going to love!
Ingredients
Filling
- 1/3 cup Pumpkin Puree
- 1 Container Ricotta Cheese
- 1/4 cup Romano Cheese - Parm works too
For Sauce
- 16 Jumbo Pasta Shells
- 1/2 cup Fresh Mozzarella
- 2 tsp Fresh Sage
- 1 cup Pumpkin Puree
- 1 cup Whole Milk
- 2 tbsp Unsalted Butter
- 3 Garlic Cloves
- 1/4 cup Romano Cheese
- 1/4 cup Chilli Flakes - Optional
- 1/2 tsp Salt
Instructions
- First, bring a large pot to a boil for your shells. Once boiling cook your pasta as per the instructions.
- Preheat your oven to 375 degree F
Sauce
- In a Medium skillet, add your unsalted butter and cook until melted.
- Add in your minced garlic & chilli flakes, and let cook for 1-2 minutes.
- Add in your pumpkin, salt, minced sage, and cook on medium-low for 2-3 minutes.
- Reduce to low, add in your whole milk and Romano cheese and cook for another 5 minutes.
Filing
- In a medium bowl, add in your Pumpkin, ricotta, and romano, and stir until fully combined.
Stuffed Shells
- Once your shells are cooked, be sure to pat them dry before continuing.
- Add an even layer of your sauce to the bottom of your baking dish.
- Add in 2 tbsp (or one heaping table spoon) of filling to each of your shells and arrange in a baking dish.
- Once finished, add the rest of your sauve overtop, ensuring each shell is mostly covered.
- Top it off with your mozzarella and extra sage, and bake in the oven for 40 minutes.
- I like to finish off the last 5 minutes with a broil, but that's optional! Enjoy!
Nutrition
Calories: 148kcalCarbohydrates: 8gProtein: 8gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 34mgSodium: 296mgPotassium: 233mgFiber: 3gSugar: 2gVitamin A: 5996IUVitamin C: 1mgCalcium: 194mgIron: 1mg
Tried This Recipe?Let us know how it was!
