Stuffed Shells With Pumpkin Cream Sauce
Indulge in creamy stuffed shells filled with ricotta and mozzarella, bathed in a velvety pumpkin cream sauce—perfect for cozy autumn evenings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at danielrecipes.com.
Cooking tools:
- Oven
- Stove
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Baking dish
- Aluminum foil
- Measuring cup
Ingredients
- 1 package (12 oz) jumbo pasta shells
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 container (15 oz) ricotta cheese
- 1 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 1 egg
- Salt
- pepper
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 1/2 teaspoon ground nutmeg
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
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