Smoky Pumpkin Stuffed Shells

Smoky Pumpkin Stuffed Shells

David Venable

Stuffed shells get a festive fall twist with a pumpkin puree and ricotta filling. A creamy, cheesy sauce completes this delicious dish.

Prep Time: 20 minutes

Serves: 6

Shells:

  • 24 jumbo pasta shells, cooked
  • 2 cups ricotta
  • 1 15-oz can pumpkin puree
  • 1 egg
  • 1/2 cup grated parmesan
  • 1 Tbsp fresh thyme, chopped
  • 3/4 tsp chipotle powder
  • Pinch red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1–2 Tbsp chopped parsley, for garnish

Sauce:

  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 1-1/2 cup milk
  • 1/2 cup cream
  • 1/2 cup parmesan

Preparation:

To make the shell filling, preheat your oven to 350℉, then mix the ricotta, pumpkin puree, egg, parmesan, thyme, chipotle powder, red pepper flakes, salt, and pepper in a bowl. Use a spoon to fill the shells (about 2 Tbsp per shell).

To make the sauce, melt the butter and garlic in a medium saucepot. Once the butter is melted, whisk in the flour to make a roux. Add the milk and cream a little at a time and whisk until it's smooth with no lumps. Slowly bring to a simmer. After a few minutes, the sauce will begin to thicken. Remove from heat and stir in the parmesan cheese.

In a large (13" x 9") baker or casserole dish, spoon some of the sauce into the baker to cover the bottom, then arrange the stuffed shells in the baker and spoon the rest of the sauce over the top. Sprinkle some fresh chopped parsley on top and bake for 20–25 min uncovered or until hot and bubbly. Serve immediately.

Cook's Notes

Stuffed shells freeze very well. Make a double batch and portion the shells into containers of 3 or 4; perfect for single servings! Then, just pull these out of the freezer and pop them in the oven on a night you don't want to cook!

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