Description of this recipe: This recipe offers a comforting and flavorful twist on classic stuffed shells, blending the sweetness of pumpkin with the creamy richness of ricotta, all enveloped in a delicate sage cream sauce. It’s a perfect autumnal dish that’s both satisfying and elegant.
Why you will love this recipe: You’ll fall in love with these Creamy Pumpkin Ricotta Stuffed Shells for their unique flavor profile and comforting warmth. The combination of sweet pumpkin, creamy ricotta, and nutty Parmesan creates a harmonious balance that delights the palate. The sage cream sauce adds a touch of sophistication, elevating this dish to a gourmet level while remaining surprisingly easy to prepare. It’s a crowd-pleaser that’s perfect for family dinners, holiday gatherings, or any occasion where you want to impress with a memorable and delicious meal. Plus, the vibrant colors of the dish make it visually appealing, adding to the overall dining experience. The recipe is also adaptable to dietary needs and preferences, allowing for adjustments like gluten-free pasta or vegetarian substitutions.
Introduction
As the leaves begin to change and a crispness fills the air, our culinary cravings naturally shift towards warm, comforting dishes. This Creamy Pumpkin Ricotta Stuffed Shells recipe perfectly captures the essence of autumn, offering a delightful blend of sweet and savory flavors that will warm you from the inside out. Forget the typical tomato sauce; this recipe swaps it for a luxuriously creamy sage sauce, a fragrant complement to the pumpkin and ricotta filling.
Stuffed shells are already a beloved comfort food, but the addition of pumpkin and sage transforms them into something truly special. The pumpkin provides a subtle sweetness and creamy texture that pairs beautifully with the tanginess of the ricotta cheese. The sage, with its earthy and slightly peppery notes, adds a touch of sophistication and warmth that elevates the dish to a gourmet level.
This recipe is more than just a meal; it’s an experience. The aroma of sage and garlic simmering in butter will fill your kitchen, creating a cozy and inviting atmosphere. The act of stuffing each shell with the creamy pumpkin-ricotta mixture is a labor of love, a process that connects you to the ingredients and the tradition of home cooking. And finally, the anticipation as the dish bakes in the oven, the cheese bubbling and browning, is a testament to the deliciousness that awaits. Whether you’re hosting a fall gathering or simply looking for a comforting weeknight meal, these Creamy Pumpkin Ricotta Stuffed Shells are sure to be a hit. They are relatively easy to prepare, yet impressive enough to serve to guests. And most importantly, they are incredibly delicious, a perfect embodiment of the flavors of the season.
Ingredients:
For the Stuffed Shells:
- 20 jumbo pasta shells: These are the foundation of our dish, providing the perfect vessel for the creamy pumpkin-ricotta filling. Choose a high-quality brand for the best texture and flavor.
- 1 cup ricotta cheese: Opt for whole milk ricotta for a richer, creamier filling. This will give the shells a luscious texture and a delightful tang.
- 1 cup canned pumpkin purée: Be sure to use 100% pure pumpkin purée, not pumpkin pie filling, which contains added sugars and spices. The pumpkin provides a natural sweetness and creamy texture to the filling.
- ½ cup grated Parmesan cheese: Parmesan cheese adds a salty, nutty flavor that complements the sweetness of the pumpkin and ricotta. Freshly grated Parmesan is always preferable for the best flavor and texture.
- ½ teaspoon ground nutmeg: Nutmeg adds a warm, aromatic spice that enhances the autumnal flavors of the dish. Use freshly grated nutmeg for the most intense flavor.
- ½ teaspoon garlic powder: Garlic powder provides a subtle savory note that balances the sweetness of the pumpkin.
- ½ teaspoon salt: Salt is essential for enhancing the flavors of all the other ingredients.
- ¼ teaspoon black pepper: Black pepper adds a touch of heat and complexity to the filling. Freshly ground black pepper is recommended for the best flavor.
- 1 egg, beaten: The egg acts as a binder, helping to hold the filling together and create a smoother texture.
- 1 cup shredded mozzarella cheese: Mozzarella cheese adds a gooey, melty topping that complements the flavors of the filling and sauce.
For the Sage Cream Sauce:
- 2 tablespoons butter: Butter provides a rich, creamy base for the sauce and helps to sauté the sage and garlic. Use unsalted butter to control the amount of salt in the sauce.
- 1 teaspoon fresh sage, chopped: Fresh sage is essential for the distinctive flavor of the sauce. If fresh sage is unavailable, you can substitute dried sage, but use only about ½ teaspoon.
- 2 cloves garlic, minced: Garlic adds a savory, aromatic flavor to the sauce. Use fresh garlic for the best flavor.
- 1 cup heavy cream: Heavy cream is what makes the sauce so rich and decadent. You can substitute half-and-half for a lighter option, but the sauce will not be as thick.
- ½ cup vegetable broth: Vegetable broth adds moisture and depth of flavor to the sauce. You can substitute chicken broth if preferred.
- ¼ teaspoon salt: Salt is essential for enhancing the flavors of the sauce.
- ¼ teaspoon black pepper: Black pepper adds a touch of heat and complexity to the sauce. Freshly ground black pepper is recommended for the best flavor.
Preparation:
Step 1: Preheat & Prepare
Preheat your oven to 375°F (190°C). While the oven is warming up, take a 9×13-inch baking dish and grease it generously. This step ensures that the shells won’t stick to the bottom of the dish and makes for easy cleanup. A light coating of cooking spray or a thin layer of butter works perfectly.
Step 2: Cook Pasta
Fill a large pot with salted water and bring it to a rolling boil. Add the jumbo pasta shells and cook according to the package directions, aiming for al dente. “Al dente” means that the pasta should be firm to the bite, not too soft or mushy. This is crucial because the shells will continue to cook in the oven. Overcooked pasta will become soggy and lose its shape.
Step 3: Drain and Cool Pasta
Once the pasta is cooked al dente, drain it immediately in a colander. Rinse the shells gently with cold water to stop the cooking process and prevent them from sticking together. Allow the shells to cool slightly before handling them, as they will be hot to the touch.
Step 4: Make the Filling
In a medium-sized mixing bowl, combine the ricotta cheese, pumpkin purée, grated Parmesan cheese, ground nutmeg, garlic powder, salt, black pepper, and the beaten egg. Use a spoon or spatula to mix the ingredients thoroughly until they are well combined and smooth. Taste the filling and adjust the seasonings as needed. You might want to add a pinch more salt or pepper to suit your personal preference.
Step 5: Stuff the Shells
Now comes the fun part! Take each cooled pasta shell and carefully fill it with the pumpkin-ricotta mixture. Use a spoon or your fingers to gently pack the filling into the shell, making sure it’s evenly distributed. Arrange the stuffed shells in the prepared baking dish, placing them side-by-side in a single layer.
Step 6: Prepare the Sauce
In a medium-sized saucepan, melt the butter over medium heat. Add the chopped fresh sage and minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. The sage and garlic will infuse the butter with their aromatic flavors, creating a delicious base for the sauce.
Step 7: Create the Cream Sauce
Stir in the heavy cream and vegetable broth. Season with salt and black pepper. Bring the mixture to a simmer, then reduce the heat and let it simmer for 2-3 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
Step 8: Assemble & Bake
Pour the sage cream sauce evenly over the stuffed shells in the baking dish. Make sure that all the shells are covered in sauce. Sprinkle the shredded mozzarella cheese over the top. Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 20 minutes.
Step 9: Final Bake
Remove the foil and bake for another 10 minutes, or until the cheese is melted, golden, and bubbly. The cheese should be nicely browned and the sauce should be bubbling around the edges.
Step 10: Serve & Enjoy
Let the dish cool for a few minutes before serving. This will allow the sauce to thicken slightly and the flavors to meld together. Garnish with fresh sage leaves, if desired. Serve hot and enjoy!
COOKING Rating:
Easy to Medium: This recipe requires some prep work, but the steps are straightforward and easy to follow.
Serving Suggestions:
- Serve as a main course with a side salad or roasted vegetables.
- Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- Garnish with fresh sage leaves or a sprinkle of Parmesan cheese.
- For a heartier meal, serve with crusty bread for dipping in the sauce.
Tips:
- To save time, you can prepare the filling and sauce ahead of time and store them in the refrigerator until ready to assemble.
- If you don’t have fresh sage, you can substitute dried sage, but use only about ½ teaspoon.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- For a spicier dish, add a pinch of red pepper flakes to the sauce.
- To prevent the shells from sticking together while cooking, add a tablespoon of olive oil to the boiling water.
- Don’t overcook the pasta shells, as they will continue to cook in the oven.
- If the cheese is browning too quickly, cover the dish with foil for the last few minutes of baking.
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Nutritional Information:
(Estimated, per serving)
Calories: 450 Protein: 20g Sodium: 600mg
Conclusion
These Creamy Pumpkin Ricotta Stuffed Shells are a delicious and comforting dish that’s perfect for fall. The combination of sweet pumpkin, creamy ricotta, and savory sage creates a flavor profile that’s both unique and satisfying. Whether you’re hosting a holiday gathering or simply looking for a cozy weeknight meal, this recipe is sure to impress. The balance of flavors and textures, along with the beautiful presentation, make this dish a true culinary delight. The adaptability of the recipe also allows for personalized adjustments, ensuring that it can be tailored to individual dietary needs and preferences. The warmth and richness of this dish truly capture the essence of fall, making it a perfect addition to any autumnal menu. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more. These Creamy Pumpkin Ricotta Stuffed Shells are not just a meal; they’re an experience that will bring warmth, comfort, and joy to your table.
Questions and Answers:
Q1: Can I use pre-shredded cheese instead of shredding it myself?
A: While you can use pre-shredded cheese, freshly shredded mozzarella will melt much more smoothly and evenly. Pre-shredded cheese often contains cellulose, an anti-caking agent, which can prevent it from melting as well. For the best results, shred your own mozzarella cheese.
Q2: What if I don’t have fresh sage on hand?
A: Fresh sage really elevates the flavor of this dish, but if you don’t have it, you can substitute dried sage. A good rule of thumb is to use about 1/3 of the amount of dried herb compared to fresh. So, in this recipe, use about 1/3 teaspoon of dried sage in place of the 1 teaspoon of fresh sage. Remember that dried sage has a more concentrated flavor, so start with less and add more to taste.
Q3: Can I make this dish ahead of time?
A: Absolutely! This is a great dish to make ahead of time. You can assemble the entire dish, including stuffing the shells and topping with sauce and cheese, then cover it tightly with foil and refrigerate it for up to 24 hours. When you’re ready to bake it, add an extra 10-15 minutes to the baking time to ensure it’s heated through.
Q4: I’m not a fan of pumpkin. Is there another vegetable I can substitute?
A: If pumpkin isn’t your favorite, you can try substituting butternut squash purée. Butternut squash has a similar creamy texture and subtle sweetness that works well in this recipe. You could also use sweet potato purée for a slightly different flavor profile.
Q5: Can I freeze the leftovers of this dish?
A: Yes, you can freeze the leftovers. Allow the dish to cool completely, then cut it into portions and transfer them to freezer-safe containers. It’s best to consume the frozen leftovers within 2-3 months for optimal quality. When reheating, thaw the dish in the refrigerator overnight and then bake it in a preheated oven until heated through. You can also microwave it, but be aware that the texture may change slightly.
