Cheesy Stuffed Pumpkin Shells- Savory Pumpkin Recipe

Fifteen.Spatulas's picture

Oct. 23, 2014

This Cheesy Stuffed Shells with Pumpkin Sauce Recipe is a great dish to enjoy pumpkin in a savory way, for dinner! There is pumpkin both in the filling and the pumpkin bechamel sauce. This is definitely comfort food for fall!


Whole milk ricotta 32 Ounce
Shredded mozzarella cheese 1 Pound
Grated parmesan cheese 1/2 Cup (8 tbs) , packed
Salt and pepper 1/2 Teaspoon
Eggs 2
Pumpkin 3/4 Cup (12 tbs) ((from a 15oz can))
Jumbo shell 12 Ounce
For pumpkin sauce
Butter 1/2 Cup (8 tbs)
All purpose flour 1/2 Cup (8 tbs)
Nutmeg 1/8 Teaspoon
Milk 2 Cup (32 tbs)
Pumpkin 1 Cup (16 tbs) ((remainder of 15oz can))
Salt and pepper 1/2 Teaspoon



1. Preheat oven to 350 degrees F.



For Filling:

2. In a large bowl, place mozzarella cheese, reserving a handful to sprinkle on top.

3. Add ricotta, parmesan, salt and pepper, eggs, and pumpkin. Set the filling aside.

For Pumpkin Sauce:

4. In a large skillet, melt butter over medium flame and whisk in the flour.

5. Add nutmeg and whisk in milk and pumpkin.

6. Season to taste with salt and pepper and bring to a boil. Cook for 2 minutes or until the sauce is thick.

7. Boil the pasta shells for two minutes, less than the package says, then drain and set aside.



8. In the bottom of an 8x12 dish, spread 1 cup of pumpkin sauce.

9. Stuff the shells with a spoonful of the cheese filling, and place them seam side down in the dish.

10. Once the dish is filled with shells, spread pumpkin sauce on top. Sprinkle reserved mozzarella cheese and little parmesan on top.

11. Cover with foil and bake for 30 minutes.



12. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 747Calories from Fat 398

 % Daily Value*

Total Fat 45 g69.2%

Saturated Fat 26 g130%

Trans Fat 0 g


Sodium 812 mg33.83%

Total Carbohydrates 48 g16%

Dietary Fiber 2 g8%

Sugars 5 g

Protein 39 g78%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet