Amazing Stuffed Shells With Pumpkin Cream Sauce Delight

Stuffed shells with pumpkin cream sauce offer a delightful explosion of flavors that dance on your palate. Imagine tender pasta shells cradling a creamy, savory filling, all bathed in a luxuriously smooth pumpkin cream sauce that sings autumn’s praises. savory orange cumin chicken You can practically smell the warm spices wafting through your kitchen, inviting everyone to gather around the table for a cozy meal.

It’s one of those dishes that brings back fond memories of family gatherings and chilly evenings, where laughter mingles with the rich aroma of pumpkin and herbs. Picture this: your loved ones dive into their plates, eyes widening in surprise at the unexpected yet comforting flavors. This is not just a meal; it’s an experience that elevates any occasion from ordinary to extraordinary.

Ingredients for Stuffed Shells With Pumpkin Cream Sauce

Here’s what you’ll need to make this delicious Stuffed Shells With Pumpkin Cream Sauce: delicious tomato tartlets.

• Jumbo Pasta Shells: About 20 shells should do the trick; these big guys are perfect for holding all the goodness inside.
• Ricotta Cheese: A classic choice for filling; opt for whole-milk ricotta for creaminess that’ll make you swoon.
• Spinach: Fresh or frozen, spinach adds a pop of color and nutrient boost—who said comfort food can’t be healthy?
• Pumpkin Puree: Use canned or homemade; this will be the star of your creamy sauce, offering that warm, autumnal vibe.
• Heavy Cream: For richness that envelops each bite; it’s like a hug in sauce form.
• Parmesan Cheese: Freshly grated is best; it enhances both flavor and texture beautifully.

For the Sauce:

• Garlic: Minced garlic infuses the sauce with fragrance; use fresh cloves for maximum punch.
• Pumpkin Spice Blend: A mix of cinnamon, nutmeg, and ginger brings warmth to the dish—your fall favorite in every bite!

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

How to Make Stuffed Shells With Pumpkin Cream Sauce

Follow these simple steps to prepare this delicious Stuffed Shells With Pumpkin Cream Sauce: For more inspiration, check out this Baked Apples with Feta recipe.

Step 1: Cook the Pasta

Start by boiling water in a large pot. Add salt (like you’re making ocean water) and cook the jumbo pasta shells until al dente, according to package instructions. Drain them and let cool while you prepare the filling.

Step 2: Prepare the Filling

In a large mixing bowl, combine ricotta cheese, chopped spinach (make sure it’s squeezed dry if using frozen), grated Parmesan cheese, and a sprinkle of salt and pepper. Mix until well incorporated—this filling is your creamy secret weapon!

Step 3: Assemble the Shells

Preheat your oven to 375°F (190°C). Take each cooked shell and stuff it generously with your ricotta mixture. Place each stuffed shell upright in a greased baking dish as if they are getting ready for a fancy parade.

Step 4: Make the Pumpkin Cream Sauce

In a saucepan over medium heat, melt some butter and sauté minced garlic until fragrant—think about how good your kitchen smells right now! Add pumpkin puree, heavy cream, and pumpkin spice blend. Stir until smooth and season with salt.

Step 5: Pour It All Together

Pour your luscious pumpkin cream sauce evenly over the stuffed shells in the baking dish. Don’t be shy—let them swim! Top with extra Parmesan cheese for that cheesy crust we all love.

Step 6: Bake

Cover with foil and bake in preheated oven for about 25 minutes. Remove foil and bake an additional 10 minutes or until golden brown on top—because who doesn’t like some crispy edges?

Transfer to plates and drizzle with extra sauce for the perfect finishing touch. Enjoy every bite of these flavorful stuffed shells with pumpkin cream sauce that will surely become your new favorite comfort food! For more inspiration, check out this Amish Country Casserole recipe.

Perfecting Stuffed Shells With Pumpkin Cream Sauce Cooking Process

Start by boiling the pasta shells until al dente while simultaneously preparing the pumpkin cream sauce. Once the shells are ready, stuff them with your desired filling, then layer them in a baking dish and pour the creamy sauce over the top.

Add Your Touch to Stuffed Shells With Pumpkin Cream Sauce

Feel free to swap out ricotta for cottage cheese or add sautéed spinach for extra greens. Experiment with spices like nutmeg or sage to enhance the pumpkin flavor, and don’t hesitate to throw in some shredded chicken or sausage for protein.

Storing & Reheating Stuffed Shells With Pumpkin Cream Sauce

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply place them in a preheated oven at 350°F until warmed through, adding a splash of cream if needed to maintain moisture.

One great tip is to ensure your pasta is not overcooked; al dente is key!

If using frozen pumpkin puree, be sure to thaw it completely before mixing it into your sauce for better consistency.

For added flavor, consider roasting garlic before blending it into your cream sauce—it elevates the dish immensely!

The first time I made stuffed shells with pumpkin cream sauce, my friends devoured them so quickly that I barely got a taste! They still ask for this dish whenever we gather, making me feel like a culinary hero.

FAQs About Stuffed Shells With Pumpkin Cream Sauce

What is Stuffed Shells With Pumpkin Cream Sauce?

Stuffed Shells With Pumpkin Cream Sauce is a delightful pasta dish that features large pasta shells filled with a savory ricotta cheese mixture. This dish is topped with a creamy pumpkin sauce, which adds a unique flavor profile perfect for fall. asparagus and ricotta flatbread The combination of the rich creaminess from the sauce and the hearty filling creates a satisfying meal ideal for gatherings or family dinners. It’s not only tasty but also visually appealing, making it a great centerpiece on your table.

How do I make the pumpkin cream sauce for stuffed shells?

To make the pumpkin cream sauce, start by sautéing garlic and onions in olive oil until fragrant. Then, add canned pumpkin puree along with heavy cream, nutmeg, and salt. Stir to combine all ingredients thoroughly. Let the mixture simmer for about 10 minutes to allow flavors to meld together. Once the sauce is thickened and creamy, pour it over cooked stuffed shells before baking. This easy-to-make sauce elevates the dish significantly.

Can I prepare stuffed shells in advance?

Yes, you can prepare stuffed shells in advance. Simply follow the recipe up to the baking stage. Once you’ve filled the shells and placed them in a baking dish with pumpkin cream sauce, cover and refrigerate them for up to 24 hours. When you’re ready to serve, simply bake them directly from the refrigerator, adding extra time to ensure they are heated through evenly.

What can I serve with stuffed shells?

Stuffed Shells With Pumpkin Cream Sauce pairs wonderfully with various side dishes. A crisp green salad dressed with vinaigrette complements the rich flavors of the pasta well. Garlic bread or crusty French bread is another excellent option to soak up any leftover sauce. You might also consider roasted vegetables or steamed broccoli for a nutritious addition to your meal.

Conclusion for Stuffed Shells With Pumpkin Cream Sauce

In summary, Stuffed Shells With Pumpkin Cream Sauce offers a delicious and comforting dining experience perfect for any occasion. The combination of creamy pumpkin sauce and filled pasta creates a unique flavor that many will love. creamy peri peri chicken Preparing this dish in advance can save time during busy evenings while still impressing guests or family members alike. Don’t hesitate to try this delightful recipe at your next gathering!

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Stuffed Shells With Pumpkin Cream Sauce

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• Author: Avery Michelle Stone
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: Serves 4 (8 stuffed shells per serving) 1x
• Category: Main
• Method: Baking
• Cuisine: Italian

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Description

Stuffed Shells with Pumpkin Cream Sauce is a comforting autumn dish that features jumbo pasta shells filled with rich ricotta and fresh spinach, all enveloped in a silky pumpkin cream sauce. This delightful combination of savory and sweet flavors creates a satisfying meal perfect for gatherings or cozy family dinners. The warm spices evoke the essence of fall, making each bite a memorable experience.

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Ingredients

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• 20 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup chopped spinach (fresh or frozen)
• 1 cup pumpkin puree (canned or homemade)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tsp pumpkin spice blend
• Salt and pepper to taste

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Instructions

1. Cook the jumbo pasta shells in boiling salted water until al dente. Drain and set aside.
2. In a mixing bowl, combine ricotta, spinach, half of the Parmesan, salt, and pepper to create the filling.
3. Preheat oven to 375°F (190°C) and stuff each shell with the filling, placing them upright in a greased baking dish.
4. In a saucepan over medium heat, sauté garlic until fragrant. Add pumpkin puree, heavy cream, pumpkin spice blend, and season with salt. Stir until smooth.
5. Pour the sauce over the stuffed shells and sprinkle with remaining Parmesan.
6. Cover with foil and bake for 25 minutes; uncover and bake for an additional 10 minutes until golden brown.

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Nutrition

• Serving Size: 2 stuffed shells
• Calories: 403
• Sugar: 3g
• Sodium: 701mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 68mg