Description
This comforting dish features large pasta shells generously filled with a creamy, herbed ricotta mixture. The stuffed shells are nestled in a vibrant, smooth pumpkin cream sauce, offering a harmonious blend of savory and subtly sweet notes. Baked until the pasta is tender and the sauce is gently warmed through, this meal provides a rich, velvety texture and a satisfying depth of flavor.
Ingredients
Scale
- 12 ounces jumbo pasta shells
- 15 ounces whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried thyme, divided
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 15 ounces can pumpkin puree (not pie filling)
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions until they are al dente. Drain the shells and rinse them with cold water to prevent sticking. Set aside.
- In a large bowl, combine the ricotta cheese, 1/2 cup Parmesan cheese, egg, fresh parsley, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until all ingredients are well combined.
- Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the finely chopped onion and cook until it softens, which typically takes about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Stir in the pumpkin puree, vegetable broth, heavy cream, and ground nutmeg. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes, stirring occasionally. Season the sauce with additional salt and pepper to taste.
- Carefully stuff each cooked pasta shell with the prepared ricotta mixture.
- Pour about half of the pumpkin cream sauce into the bottom of the skillet. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining sauce evenly over the shells.
- Cover the skillet with a lid or aluminum foil and bake for 20 minutes.
- Remove the lid or foil and continue to bake for an additional 5-10 minutes, or until the sauce is bubbly and the shells are heated through.
- Garnish with fresh thyme sprigs or additional chopped parsley and extra grated Parmesan cheese before serving.
Notes
Ensure pasta shells are cooked al dente to maintain their structure during baking.
For a deeper flavor, consider roasting fresh pumpkin and pureeing it yourself.
This dish can be assembled up to a day in advance and baked just before serving.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 600
- Fat: 30g
- Carbohydrates: 65g
- Protein: 30g