Creamy Pumpkin Alfredo Stuffed Shells
Tender pasta shells filled with a velvety blend of ricotta and Parmesan, topped with luscious pumpkin Alfredo sauce—perfect for cozy fall dinners.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: American
Ingredients
- Jumbo pasta shells
- Ricotta cheese
- Grated Parmesan cheese
- Egg
- Pumpkin puree
- Unsalted butter
- Heavy cream
- Garlic
- Nutmeg
- Salt
- Pepper
- Fresh parsley (optional)
Instructions
- Boil a large pot of salted water and cook the shells for 8-10 minutes, or until al dente. Drain and set aside.
- In a large mixing bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper. Stir until smooth and set aside.
- Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in pumpkin puree, followed by heavy cream, nutmeg, salt, and pepper. Whisk until smooth and let simmer for 3-5 minutes.
- Spoon the ricotta mixture into each cooked shell, filling them generously.
- Spread a layer of pumpkin Alfredo sauce on the bottom of your baking dish. Arrange the stuffed shells on top, and pour the remaining sauce over them.
- Preheat your oven to 350°F (175°C). Cover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes.
- Sprinkle fresh parsley over the baked shells for a pop of color. Serve warm and enjoy!
Notes
[‘Toss the cooked shells in a little olive oil to prevent sticking.’, ‘Prepare the filling and sauce a day in advance to save time.’, ‘Add a splash of milk to loosen the sauce if it thickens too much while simmering.’, ‘Use a piping bag to fill the shells for faster and less messy preparation.’]
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 450
- Fat: 25
- Carbohydrates: 40
- Protein: 15
Keywords: pumpkin, Alfredo, stuffed shells, fall recipe, comfort food, pasta, creamy, vegetarian, easy dinner