How To Make Pumpkin-Stuffed Shells in Parmesan Cheese Sauce
These pumpkin-stuffed shells are loaded with a rich & savory blend of parmesan, ricotta, & pumpkin puree. All these are then topped with more cheese sauce.
Serves:
Ingredients
- 12ozjumbo pasta shells,(1 package)
- 16ozricotta cheese,(1 container)
- 15ozpumpkin puree,(1 can)
- 8ozcream cheese,(½ package) softened
- ½cupparmesan cheese,shredded
- 2tbspwhite sugar
- 1egg
- salt and ground black pepper,to taste
- ¼cupbutter
- 4clovesgarlic,minced
- ¼cupall purpose flour
- 1½cupsmilk
- ½cuphalf and half
- ½cupparmesan cheese,grated
Instructions
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Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, waxed paper, or aluminum foil. Grease a 9×13-inch baking dish.
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Bring a large pot of salted water to a boil. Add shells and cook for about 9 minutes, stirring occasionally, until tender yet firm to the bite. Drain and set shells aside on the prepared baking sheet.
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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.
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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.
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Add milk slowly, whisking constantly, followed by half-and-half and grated Parmesan cheese. Whisk for about 3 to 4 minutes until sauce thickens. Season cheese sauce with salt and pepper.
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Spread just enough cheese sauce into the bottom of the prepared baking dish to cover. Add stuffed shells and pour remaining sauce over.
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Bake in the preheated oven for about 15 to 20 minutes until browned.
Nutrition
- Calories: 774.80kcal
- Fat: 42.96g
- Saturated Fat: 25.58g
- Trans Fat: 0.31g
- Monounsaturated Fat: 11.41g
- Polyunsaturated Fat: 1.97g
- Carbohydrates: 66.08g
- Fiber: 4.34g
- Sugar: 13.65g
- Protein: 32.07g
- Cholesterol: 157.55mg
- Sodium: 874.49mg
- Calcium: 623.30mg
- Potassium: 574.36mg
- Iron: 2.91mg
- Vitamin A: 955.85µg
- Vitamin C: 3.78mg
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