Name: Pumpkin-Stuffed Shells in Parmesan Cheese Sauce recipe
Ingredients: 1 (12 ounce) package jumbo pasta shells;1 (16 ounce) container ricotta cheese;1 (15 ounce) can pumpkin puree;½ (8 ounce) package cream cheese, softened;½ cup shredded Parmesan cheese;2 tablespoons white sugar;1 egg;salt and ground black pepper to taste;¼ cup butter;4 cloves garlic, minced;¼ cup all-purpose flour;1 ½ cups milk;½ cup half-and-half;½ cup grated Parmesan cheese

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 (12 ounce) package jumbo pasta shells 1 (16 ounce) container ricotta cheese 1 (15 ounce) can pumpkin puree ½ (8 ounce) package cream cheese, softened ½ cup shredded Parmesan cheese 2 tablespoons white sugar 1 egg salt and ground black pepper to taste ¼ cup butter 4 cloves garlic, minced ¼ cup all-purpose flour 1 ½ cups milk ½ cup half-and-half ½ cup grated Parmesan cheese

Nutrition Info

632.3 calories carbohydrate: 65 g cholesterol: 118.3 mg fat: 29.3 g fiber: 4 g protein: 27.6 g saturatedFat: 17.7 g servingSize: - sodium: 664.9 mg sugar: 11.3 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper, waxed paper, or aluminum foil. Grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set shells aside on the prepared baking sheet.
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.
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. Add milk slowly, whisking constantly, followed by half-and-half and grated Parmesan cheese. Whisk until sauce thickens, 3 to 4 minutes. Season cheese sauce with salt and pepper.
Spread just enough cheese sauce into the bottom of the prepared baking dish to cover. Add stuffed shells and pour remaining sauce over.
Bake in the preheated oven until browned, 15 to 20 minutes.

Recipe Yield

6 servings

Recipe Note

A savory, creamy, and indulgent blend of pumpkin, ricotta, Parmesan cheese, and cream cheese whipped together and stuffed into pasta shells, then topped with a garlic and Parmesan sauce. Any type of seasoned ground meat can be added to the cheese mix for meat lovers.

Alternatives to this recipe

Pumpkin-Stuffed Shells in Parmesan Cheese Sauce