Description
This comforting dish features large pasta shells stuffed with a creamy pumpkin filling and topped with a decadent sauce.
Ingredients
Scale
- 12 large jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup canned pumpkin puree
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 2 cups heavy cream
- 1/2 cup vegetable broth
- 1 tablespoon olive oil
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the jumbo shells according to package instructions until al dente.
- In a bowl, combine ricotta, pumpkin puree, nutmeg, cinnamon, Parmesan, and salt.
- Stuff the cooled shells with the ricotta mixture.
- In a saucepan, heat olive oil over medium heat and stir in heavy cream and vegetable broth, simmer for 5 minutes.
- Spread a layer of the cream sauce in a baking dish and arrange the stuffed shells on top.
- Pour the remaining sauce over the shells and sprinkle mozzarella on top.
- Bake for 25-30 minutes until bubbly and golden.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg