Description
Pumpkin & Sage Stuffed Shells are a comforting autumn dish, blending creamy pumpkin and fragrant sage in large pasta shells for a delightful family meal.
Ingredients
Scale
- 20–25 large pasta shells
- 1 cup pumpkin puree (canned)
- 1 cup whole milk ricotta cheese
- 1/4 cup fresh sage leaves (chopped)
- 1/2 cup grated parmesan cheese
- Salt and pepper (to taste)
Instructions
- Cook the Pasta: Bring a large pot of salted water to boil. Add the pasta shells and cook until al dente according to package instructions. Drain and set aside to cool slightly.
- Prepare the Filling: In a mixing bowl, combine pumpkin puree, ricotta cheese, chopped fresh sage, grated parmesan cheese, salt, and pepper. Mix until well combined and creamy.
- Stuff the Shells: Use a spoon or piping bag to fill each cooked pasta shell generously with the pumpkin mixture. Place them open side up in a greased baking dish.
- Bake: Preheat your oven to 375°F (190°C). Cover the dish with foil and bake for about 20 minutes until heated through. Remove foil during the last five minutes for a golden top.
- Serve: Garnish with additional fresh sage or grated parmesan if desired. Serve hot for an enchanting dining experience.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 210
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
Keywords: - For added creaminess, consider drizzling Alfredo sauce over the shells before baking. - Swap sage for thyme or rosemary for a different flavor profile. - To make it vegetarian, use plant-based dairy alternatives.