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Simple Stuffed Shells With Pumpkin Cream Sauce

A cozy fall pasta bake featuring ricotta-stuffed jumbo shells smothered in a creamy pumpkin sauce with garlic, sage, and melty cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Autumn, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Stuffed Shells
  • 20–24 jumbo pasta shells cooked al dente
  • 1 ½ cups ricotta cheese
  • 1 cup shredded mozzarella
  • ½ cup grated parmesan
  • 1 egg large
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp fresh parsley chopped
  • ½ tsp salt
  • ½ tsp black pepper
Pumpkin Cream Sauce
  • 1 ½ cups pumpkin puree
  • 1 cup heavy cream
  • 1 cup vegetable or chicken broth
  • 3 cloves garlic minced
  • 2 tbsp butter
  • 1 tsp sage dried or fresh
  • ½ tsp smoked paprika
  • to taste salt & pepper
Topping
  • 1 cup shredded mozzarella
  • ¼ cup grated parmesan
  • fresh sage for garnish optional

Equipment

  • Mixing bowl
  • Saucepan
  • Baking dish
  • Measuring cups & spoons

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook jumbo shells according to package instructions until al dente. Drain and set aside.
  3. In a mixing bowl, combine ricotta, mozzarella, parmesan, egg, garlic powder, onion powder, parsley, salt, and pepper. Mix until smooth.
  4. In a saucepan, melt butter over medium heat. Add garlic and cook until fragrant.
  5. Stir in pumpkin puree, cream, broth, sage, smoked paprika, salt, and pepper. Simmer until sauce thickens slightly.
  6. Spread half the pumpkin sauce in the bottom of a baking dish.
  7. Stuff each pasta shell with the ricotta mixture and place in the baking dish.
  8. Pour remaining pumpkin sauce over the shells. Top with mozzarella and parmesan.
  9. Bake for 25–30 minutes until cheese is melted, golden, and bubbly.
  10. Garnish with fresh sage if desired and serve warm.

Notes

For a richer flavor, sprinkle a little nutmeg in the pumpkin sauce. Can be made ahead and reheated.