Monday, October 3, 2016

pumpkin stuffed shells...

Pumpkin Stuffed Shells - Luxuriously creamy, rich and comforting with the most epic garlic parmesan cream sauce that you'll want to put on everything!

I whipped these up yesterday after spending a few hours in Geneva and the dish was wonderful...light and creamy and beautiful. The prep time was very manageable as I assembled everything in steps. As the water was boiling and the pasta cooking, all the ingredients for the filling went into a bowl. When the shells were drained and cooling, the cream sauce was made, then I filled the shells and topped them with the sauce before baking on the Traeger. Yes, I once again used my Traeger because when you have one of these babies, there is no need to ever, ever use your oven.


  • 24 jumbo pasta shells
  • 2 tablespoons olive oil
  • 2 cups ricotta cheese
  • 1 (15-ounce) can pumpkin puree
  • 1/2 cup freshly grated Parmesan
  • 1 large egg
  • 1 tablespoon chopped fresh sage leaves
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper, to taste


  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup half and half
  • 1/2 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Transfer to a baking sheet and drizzle with olive oil; set aside and let cool.
  3. In a large bowl, combine ricotta, pumpkin, Parmesan, egg, sage and nutmeg; season with salt and pepper, to taste. Stuff each shell with about 2 tablespoons ricotta mixture.
  4. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  5. Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  6. Spread 1/2 cup cream sauce in the prepared baking dish. Arrange shells in dish, topping with remaining sauce.
  7. Place into the oven and bake for 20-25 minutes, or until golden brown and bubbly.
  8. Serve immediately.

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