Autumn Pumpkin & Ricotta Stuffed Shells
- Anthology of Crumbs
- Sep 24
- 1 min read
1
Searing the Beef
Cheese swap: Fontina or asiago can replace mozzarella for extra depth.
Make-ahead: Assemble shells and sauce a day early, refrigerate, then bake.
Wine pairing: A crisp pinot grigio or lightly oaked chardonnay balances the creaminess.
Serving idea: Pair with garlicky greens or roasted Brussels sprouts.
Leftovers: Store in the fridge up to 3 days; reheat covered at 325°F.
Notes
1
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2
Cook shells in salted water until al dente. Drain, drizzle with olive oil, and set aside.
3
Mix ricotta, pumpkin, Parmesan, mozzarella, egg, thyme, nutmeg, salt, and pepper. Fill each shell with about 2 Tbsp mixture.
4
Melt butter in skillet, add garlic, and cook 1 minute. Stir in flour, then gradually whisk in milk and half-and-half. Add Parmesan and cook until sauce thickens. Season to taste.
5
Spread a thin layer of sauce in baking dish. Arrange filled shells, pour remaining sauce over top.
6
Bake uncovered 20–25 minutes until golden and bubbling. Serve immediately.
Instructions
24 jumbo pasta shells
2 Tbsp olive oil
2 cups ricotta cheese
1 (15 oz / 425 g) can pumpkin puree
½ cup Parmesan cheese (grated)
½ cup mozzarella cheese (shredded optional)
1 large egg
1 Tbsp fresh thyme leaves (chopped)
pinch nutmeg
kosher salt and black pepper (to taste)
¼ cup unsalted butter
4 garlic cloves (minced)
¼ cup all-purpose flour
1½ cups milk
½ cup half-and-half
½ cup Parmesan cheese (grated for sauce)
kosher salt and black pepper (to taste)
Autumn Pumpkin & Ricotta Shells
Anthology of Crumbs
There’s something quietly celebratory about a bubbling dish of stuffed shells coming to the table. Here, ricotta and pumpkin are folded into a creamy filling, touched with thyme and nutmeg, then tucked into pasta shells. Everything is blanketed in a silky garlic parmesan cream sauce that turns golden in the oven. It’s a recipe that balances richness with a gentle sweetness, the kind of pasta you’ll want to serve on cool evenings, whether for family suppers or holiday gatherings.
Servings :
6
Calories:
Prep Time
25 min
Cooking Time
25 min
Rest Time
0
Total Time
50 min
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