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Stuffed Shells with Pumpkin Cream Sauce

Jumbo pasta shells stuffed with a lemony ricotta-spinach filling, baked in a luxurious, savory pumpkin cream sauce under a blanket of melted cheese. The ultimate elegant and cozy fall dinner.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Autumn, Italian-Inspired
Calories: 520

Ingredients
  

Pumpkin Cream Sauce
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 tsp fresh sage finely chopped, plus more for garnish
  • 2 tbsp all-purpose flour
  • 2 cups whole milk warmed slightly
  • 1 cup pure pumpkin puree not pumpkin pie filling
  • 0.5 cup low-sodium vegetable broth
  • 0.5 tsp nutmeg freshly grated
  • 0.25 tsp ground cinnamon optional
  • 0.5 cup Parmesan cheese grated
  • Salt and black pepper to taste
Ricotta-Spinach Filling
  • 15 oz whole milk ricotta cheese 1 standard container
  • 1 large egg lightly beaten
  • 10 oz frozen chopped spinach thawed and thoroughly squeezed dry
  • 1.5 cups shredded mozzarella cheese divided
  • 0.75 cup grated Parmesan cheese divided
  • 1 tsp lemon zest
  • 0.25 cup fresh parsley finely chopped
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp red pepper flakes optional
  • Salt and black pepper to taste
Assembly
  • 12 oz jumbo pasta shells about 40-45 shells
  • Olive oil for drizzling

Equipment

  • Large pot
  • 9x13-inch baking dish
  • Large Saucepan or Dutch Oven
  • Mixing bowls
  • Whisk

Method
 

  1. Bring a large pot of salted water to a boil. Cook shells to al dente per package (9-11 min). Drain, rinse with cool water, drizzle with oil to prevent sticking, and set aside.
  2. Make the sauce: In a saucepan, melt butter over medium heat. Add garlic and sage; cook 1 min until fragrant. Whisk in flour and cook 1 min more. Gradually whisk in warm milk until thickened, ~3-4 min.
  3. Reduce heat to low. Whisk in pumpkin puree, broth, nutmeg, and optional cinnamon. Cook 5 mins, stirring. Remove from heat, stir in 1/2 cup Parmesan until melted. Season with salt and pepper. Set aside.
  4. Make the filling: In a large bowl, mix ricotta and egg. Add dried spinach, 1 cup mozzarella, 1/2 cup Parmesan, lemon zest, parsley, garlic powder, onion powder, and red pepper flakes (if using). Mix well. Season with salt and pepper.
  5. Preheat oven to 375°F (190°C). Spread ~3/4 cup of pumpkin sauce in bottom of a 9x13" baking dish.
  6. Fill each cooked shell with ricotta mixture. Place filled shells seam-side up in the prepared dish in a single layer.
  7. Pour remaining sauce evenly over shells. Top with remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
  8. Cover tightly with foil. Bake 25 mins. Uncover and bake 15-20 mins more until bubbly and cheese is golden. Let rest 10 mins before serving. Garnish with fresh sage.

Notes

For make-ahead, assemble the dish completely, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to covered baking time if cold. Leftovers reheat beautifully.