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Pumpkin Stuffed Shells with Sage Alfredo Recipe

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Tender pasta shells stuffed with a creamy pumpkin filling and topped with a rich sage Alfredo sauce, perfect for cozy autumn dinners or holiday gatherings.

Ingredients

Scale
  • 2 cups canned pumpkin puree
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh sage, finely chopped
  • Salt and pepper to taste
  • 20 jumbo pasta shells
  • Extra grated Parmesan for topping
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions, usually about 10 minutes. Drain and rinse with cool water to stop the cooking process, then set aside.
  3. In a mixing bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, egg, nutmeg, cinnamon, salt, and pepper. Stir until the filling is smooth and well combined.
  4. To make the Sage Alfredo sauce, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
  5. Whisk in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and chopped sage, letting the sauce thicken for 3-4 minutes. Season with salt and pepper to taste, then remove from heat and set aside.
  6. Lightly grease your baking dish with cooking spray or a touch of olive oil. Spread a thin layer of Alfredo sauce on the bottom to prevent sticking.
  7. Fill each pasta shell with about 2 tablespoons of the pumpkin mixture and place them in the baking dish, seam-side up.
  8. Pour the remaining Alfredo sauce over the stuffed shells, ensuring each one is coated. Sprinkle extra Parmesan on top for good measure.
  9. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and lightly golden.
  10. Garnish with fresh parsley and serve warm.

Notes

[‘Don’t overcook the pasta shells as they will finish cooking in the oven.’, ‘Use fresh sage for the Alfredo sauce for bold flavor.’, ‘Taste the Alfredo sauce as you season it and adjust salt and pepper to your preference.’, ‘Ensure the pumpkin mixture is fully blended to avoid lumps.’, ‘Be generous with Parmesan cheese for added richness.’]

Nutrition

Keywords: pumpkin stuffed shells, sage Alfredo, fall recipe, comfort food, vegetarian pasta

Find it online: https://blixfood.com/pumpkin-stuffed-shells-with-sage-alfredo-recipe/