Pumpkin Parmesan Stuffed Shells

Enjoy these pumpkin and parmesan stuffed pasta shells garnished with sage leaves – a tasty dinner.

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  • prep time 25 min
  • total time 1 hr 10 min
  • ingredients 13
  • servings 5
 

Ingredients

15
uncooked jumbo pasta shells
1 1/2
cups grated Parmesan cheese
1
cup canned pumpkin (not pumpkin pie mix)
1
cup ricotta cheese
1
egg
2
teaspoons finely chopped fresh sage leaves
1
teaspoon salt
1/2
teaspoon freshly ground pepper
1/4
cup butter or margarine
1/4
cup all-purpose flour
2
cups milk
1/8
teaspoon ground nutmeg
Additional fresh sage leaves, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package. Rinse with cool water; drain.
  • 2 In large bowl, mix 1 cup of the Parmesan cheese, the pumpkin, ricotta cheese, egg, 2 teaspoons sage, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper until blended. Spoon about 3 tablespoons pumpkin mixture into each pasta shell. Place in baking dish.
  • 3 In 2-quart saucepan, melt butter over medium-low heat. Stir in flour and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in nutmeg and remaining 1/2 cup Parmesan cheese until blended. Pour sauce over shells.
  • 4 Bake uncovered 30 to 35 minutes or until golden brown and bubbly. Garnish with sage leaves.
  • 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package. Rinse with cool water; drain.
  • 2 In large bowl, mix 1 cup of the Parmesan cheese, the pumpkin, ricotta cheese, egg, 2 teaspoons sage, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper until blended. Spoon about 3 tablespoons pumpkin mixture into each pasta shell. Place in baking dish.
  • 3 In 2-quart saucepan, melt butter over medium-low heat. Stir in flour and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in nutmeg and remaining 1/2 cup Parmesan cheese until blended. Pour sauce over shells.
  • 4 Bake uncovered 30 to 35 minutes or until golden brown and bubbly. Garnish with sage leaves.

EXPERT TIPS

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Expert Tips

A clean and easy way to stuff shells is to spoon the pumpkin filling into a resealable food-storage plastic bag; seal bag. Cut 1/2-inch corner off bag; squeeze filling into shells.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
329
,
% Daily Value
Total Fat
18g
18%
(Saturated Fat
10g,
10%
),
Sodium
880mg
880%;
Total Carbohydrate
24g
24%
(Dietary Fiber
2g
2%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 2 High-Fat Meat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.