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Pumpkin Parmesan Stuffed Shells

(1)
  1 reviews
  • 25 min prep time
  • 1 hr 10 min total time
  • 13 ingredients
  • 5 servings
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Enjoy these pumpkin and parmesan stuffed pasta shells garnished with sage leaves – a tasty dinner.

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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