Best Pumpkin Stuffed Shells Recipes

PUMPKIN-STUFFED SHELLS IN PARMESAN CHEESE SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper, waxed paper, or aluminum foil. Grease a 9x13-inch baking dish.
• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set shells aside on the prepared baking sheet.
• Whip ricotta cheese, pumpkin, cream cheese, shredded Parmesan cheese, sugar, egg, salt, and pepper together in a large bowl using a hand or stand mixer until creamy. Stuff each shell with filling and replace on the baking sheet.
• Melt butter in a large skillet over medium heat. Add garlic and cook for 2 minutes. Whisk in flour until golden and thick to make a roux. Add milk slowly, whisking constantly, followed by half-and-half and grated Parmesan cheese. Whisk until sauce thickens, 3 to 4 minutes. Season cheese sauce with salt and pepper.
• Spread just enough cheese sauce into the bottom of the prepared baking dish to cover. Add stuffed shells and pour remaining sauce over.
• Bake in the preheated oven until browned, 15 to 20 minutes.

SAUSAGE AND PUMPKIN-STUFFED SHELLS

Steps:

• Heat oven to 350ºF.
• Cook pasta as directed on package, omitting salt; drain. Rinse with cold water; drain well.
• Brown sausage with onions in large skillet on medium heat 7 min.; drain. Return sausage to skillet. Add spinach; cook and stir 1 min. or just until wilted. Remove from heat. Stir in 1 cup pumpkin.
• Pour 1/2 cup broth into 13x9-inch baking dish. Spoon pumpkin mixture into pasta shells; place in baking dish. Cover.
• Bake 30 min. or until heated through. Meanwhile, cook cream cheese spread, bacon and remaining broth in large saucepan on low heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add remaining pumpkin; mix well. Cook 1 min. or until heated through, stirring occasionally.
• Spoon cream cheese sauce over shells. Top with mozzarella; bake, uncovered, 10 min. or until melted.

STUFFED SHELLS WITH PUMPKIN-BACON SAUCE RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F. Place the shells in a 13x9 baking dish that has been sprayed with cooking spray. Sauté the bacon in a medium-size sauce pan until browned, about 10-12 minutes. Remove some of the bacon fat from the pan, leaving about 1/4 cup. Add the onions and sauté until translucent, about 6-8 minutes. Stir in the flour then add the chicken stock and the milk. Bring the mixture to a simmer and let it thicken, stirring constantly. Add in the pumpkin puree, rosemary, thyme, Parmesan, salt and pepper. Bring the mixture back up to a simmer. Pour the sauce evenly over the shells and top with the grated Fontina cheese. Place the pan on the middle rack in the preheated oven and bake for 35-40 minutes, or until bubbly and browned on top.

PUMPKIN-STUFFED SHELLS

Steps:

• Heat oven to 350°F.
• Spread 1/2 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Reserve 1/2 cup mozzarella. Combine remaining mozzarella with all remaining ingredients except pasta shells; spoon into shells. Place in prepared baking dish; drizzle with remaining pasta sauce. Cover.
• Bake 30 min. or until heated through. Sprinkle with reserved mozzarella; bake 5 min. or until melted.

PUMPKIN STUFFED SHELLS

Steps:

• 1. Cook pasta shells, with oil, according to package directions. Drain & transfer to a baking sheet to cool.
• 2. In a medium bowl, mix together all remaining ingredients, except pasta sauce. Preheat oven to 350*
• 3. Spread all of the sauce in the bottom of a 9x13 baking dish. Fill each shell with about 3 tbsp. of filling and arrange in dish. Cover with foil and bake 45 minutes.

PUMPKIN STUFFED SHELLS

Steps:

• Cook pasta shells according to directions. Transfer to a baking sheet and drizzle with olive oil. In a medium bowl, combine ricotta, pumpkin, parmesan, and remaining ingredients except tomato sauce. Preheat oven to 350. Spread sauce in the bottom of a 9X13 pan. Fill each shell with about 2 T. of ricotta mixture and arrange in the pan. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with a little more parmesan, and bake for 15 more minutes. Note: You can stuff the shells a day ahead and refrigerate. Just arrange shells in between layers of plastice wrap. When it's time to cook, put shells on top of the tomato sauce and bake!