Name: Pumpkin-Stuffed Shells in Parmesan Cheese Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 (12 ounce) package jumbo pasta shells; 1 (16 ounce) container ricotta cheese; 1 (15 ounce) can pumpkin puree; 0.5 (8 ounce) package cream cheese, softened; 0.5 cup shredded Parmesan cheese; 2 tablespoons white sugar; 1 egg; salt and ground black pepper to taste; 0.25 cup butter; 4 cloves garlic, minced; 0.25 cup all-purpose flour; 1.5 cups milk; 0.5 cup half-and-half; 0.5 cup grated Parmesan cheese

Pumpkin-Stuffed Shells in Parmesan Cheese Sauce

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A savory, creamy, and indulgent blend of pumpkin, ricotta, Parmesan cheese, and cream cheese whipped together and stuffed into pasta shells, then topped with a garlic and Parmesan sauce. Any type of seasoned ground meat can be added to the cheese mix for meat lovers.

Recipe by Lisa Altmiller

Published on June 19, 2020

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 (12 ounce) package jumbo pasta shells
1 (16 ounce) container ricotta cheese
1 (15 ounce) can pumpkin puree
½ (8 ounce) package cream cheese, softened
½ cup shredded Parmesan cheese
2 tablespoons white sugar
1 egg
salt and ground black pepper to taste
¼ cup butter
4 cloves garlic, minced
¼ cup all-purpose flour
1 ½ cups milk
½ cup half-and-half
½ cup grated Parmesan cheese

Directions

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper, waxed paper, or aluminum foil. Grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set shells aside on the prepared baking sheet.
Whip ricotta cheese, pumpkin, cream cheese, shredded Parmesan cheese, sugar, egg, salt, and pepper together in a large bowl using a hand or stand mixer until creamy. Stuff each shell with filling and replace on the baking sheet.
Melt butter in a large skillet over medium heat. Add garlic and cook for 2 minutes. Whisk in flour until golden and thick to make a roux. Add milk slowly, whisking constantly, followed by half-and-half and grated Parmesan cheese. Whisk until sauce thickens, 3 to 4 minutes. Season cheese sauce with salt and pepper.
Spread just enough cheese sauce into the bottom of the prepared baking dish to cover. Add stuffed shells and pour remaining sauce over.
Bake in the preheated oven until browned, 15 to 20 minutes.

Nutrition Facts (per serving)

632	Calories
29g	Fat
65g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 632
% Daily Value *
Total Fat 29g	38%
Saturated Fat 18g	89%
Cholesterol 118mg	39%
Sodium 665mg	29%
Total Carbohydrate 65g	24%
Dietary Fiber 4g	14%
Total Sugars 11g
Protein 28g
Vitamin C 4mg	20%
Calcium 512mg	39%
Iron 4mg	22%
Potassium 548mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.