Pumpkin-Stuffed Shells in Parmesan Cheese Sauce

A savory and creamy blend of pumpkin and cheeses are stuffed into pasta shells that are then topped with a Parmesan and garlic sauce in this decadent vegetarian recipe.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 632 Calories

Ingredients

• 1 egg
• 2 tablespoons white sugar
• 1 (15 ounce) can pumpkin puree
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 1 (12 ounce) package jumbo pasta shells
• 1 (16 ounce) container ricotta cheese
• 1.5 cups milk
• 0.25 cup butter
• 0.25 cup all-purpose flour
• 0.5 cup grated Parmesan cheese
• 0.5 (8 ounce) package cream cheese, softened
• 0.5 cup shredded Parmesan cheese
• 0.5 cup half-and-half

Recipe Instructions

Step 1

Bake in the preheated oven until browned, 15 to 20 minutes.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Spread just enough cheese sauce into the bottom of the prepared baking dish to cover. Add stuffed shells and pour remaining sauce over.