Description
Enjoy a comforting Italian-inspired meal with these rich and creamy stuffed shells filled with a blend of mozzarella, ricotta, and parmigiano reggiano cheeses, all topped with a luscious pumpkin cream sauce infused with warm rosemary and nutmeg flavors. Perfect for fall, this dish balances savory cheese with seasonal pumpkin, creating a cozy and indulgent dinner option.
Ingredients
For the Pasta and Filling
- 26 jumbo pasta shells
- 3/4 cup parmigiano reggiano, grated
- 8 oz whole milk mozzarella cheese, shredded
- 12 oz whole milk ricotta cheese
- 3/4 tsp fresh rosemary, minced
- Pinch of nutmeg
- Salt, to taste
- Pepper, to taste
For the Pumpkin Cream Sauce
- 4 tbsp butter
- 3 garlic cloves, minced
- 3/4 tsp nutmeg
- 15 oz pumpkin puree
- 1 1/2 cups half and half
- 3/4 cup parmigiano reggiano, grated
- 1 1/2 tsp fresh rosemary, minced
- 1/2 tsp kosher salt
- Pepper, to taste
Optional Topping
- Additional mozzarella cheese for topping
Instructions
- Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook until al dente, about 8-10 minutes. Drain the shells and rinse with cold water to cool. Set aside.
- Prepare the pumpkin cream sauce: In a large sauté pan over low heat, melt the butter. Add the minced garlic and stir for 2-3 minutes until fragrant but not browned. Stir in 3/4 teaspoon nutmeg and cook for another minute.
- Finish the sauce: Whisk in the pumpkin puree, half and half, 3/4 cup parmigiano reggiano, 1 1/2 teaspoons minced rosemary, kosher salt, and pepper. Stir continuously until the sauce is smooth and heated through. Keep warm on low heat while preparing the filling.
- Make the filling: In a large bowl, combine the ricotta, shredded mozzarella, 3/4 cup parmigiano reggiano, 3/4 teaspoon minced rosemary, pinch of nutmeg, salt, and pepper. Mix until well blended.
- Stuff the shells: Fill each cooled pasta shell generously with the cheese mixture. Carefully place the stuffed shells seam side up into the pumpkin cream sauce in the sauté pan or transfer the sauce and shells into a baking dish, ensuring shells are partially submerged.
- Add optional topping: Sprinkle additional shredded mozzarella cheese over the top of the arranged shells if desired for extra cheesiness and browning.
- Bake: Preheat your oven to 400°F (200°C). Bake the stuffed shells for 20 minutes until the cheese on top is melted and slightly golden.
- Cool and serve: Remove from the oven and let the dish cool for a few minutes. The sauce will thicken as it cools, creating a creamy texture. Serve warm and enjoy!
Notes
- Nutmeg: This is the secret ingredient that adds a warm, subtle depth. Do not skip.
- Pasta: Cook the pasta shells just until al dente to prevent them from becoming mushy during baking.
- Fresh Mozzarella: Use a block of mozzarella and shred it yourself rather than pre-shredded, which often has coatings that hinder smooth melting.