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Pumpkin Alfredo Stuffed Shells

Emma Essence
Jumbo pasta shells stuffed with a three-cheese mixture, spinach, and fresh herbs drenched in a creamy, luscious pumpkin alfredo sauce.
Prep Time 35 minutes
Cook Time 40 minutes
Course Dinner
Cuisine Italian
Servings 6

Ingredients
  

Ricotta Stuffed Shells

  • 16-20 jumbo pasta shells
  • 2 tablespoons olive oil
  • 5 cloves garlic minced
  • 4 cups fresh spinach leaves roughly chopped
  • 32 ounces ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 1 cup Parmesan cheese grated
  • 2 eggs beaten
  • 1 teaspoon onion powder
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper

Pumpkin Alfredo Sauce

  • 3 tablespoons butter
  • 5 cloves garlic minced
  • 1 cup pumpkin puree
  • 2 cups heavy cream
  • 1 cup Parmesan cheese grated
  • salt and pepper to taste

Instructions
 

Prepare shells

  • Preheat the oven to 375F.
  • In a large pot, boil water and cook pasta shells to al dente. Drain and set aside.
  • In a large skillet, over medium-high heat, add the oil, and when it starts to shimmer, add the garlic. Cook about 30 seconds until fragrant.
  • Add the chopped spinach to the pan and cook until it begins to wilt about 3 minutes. Remove from the heat and cool.
  • In a large mixing bowl, stir together the cooked spinach, ricotta, mozzarella, parmesan, cheese, egg, onion powder, parsley, dried oregano, dried basil, salt, and pepper until thoroughly combined. Set aside.

Make pumpkin alfredo sauce

  • Preheat a large skillet on medium heat and add the butter.
  • When the butter is melted, add the garlic. Cook about 30 seconds until fragrant.
  • Stir in the pumpkin puree and heavy cream.
  • Bring the mixture to a simmer, and then add the parmesan cheese. Stir until the cheese melts and sauce thickens, about 5 minutes.
  • Remove from the heat and set aside.

Put it all together

  • Pour 1 cup of the sauce into the bottom of a 9x13 baking dish.
  • Stuff each shell with a hefty amount of the spinach and cheese mixture. Arrange in the baking dish starting from the outside.
  • Top the shells with the remaining sauce. Cover the dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and continue baking until the top begins to brown, another 10 minutes.
  • Serve warm with fresh parmesan cheese on top!
Keyword Alfredo, Pumpkin, Shells, Stuffed