Pumpkin Stuffed Shells Recipe
Pumpkin stuffed shells is the perfect fall pasta recipe! It's easy, cheesy, and the perfect way to use up leftover pumpkin puree.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Makes: 6 servings
Ingredients
Stuffed Shells
- 16 oz whole milk ricotta
- 1 egg
- 1/2 cup freshly grated parmesan
- 1 cup shredded whole milk mozzarella
- 1/8 teaspoon grated nutmeg
- 10 oz jumbo pasta shells (about 24)
Pumpkin alla Vodka Sauce
- 3 tablespoons salted butter
- 8-10 fresh sage leaves
- 2 shallots , finely minced
- 3 garlic cloves , minced
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 cup pure pumpkin puree
- 1/3 cup vodka (3 oz)
- 1 1/2 cups reserved starchy pasta water
- 1 cup heavy cream
- Kosher salt and freshly ground pepper , to taste
- 1 1/2 cups shredded whole milk mozzarella
Instructions
- Boil the pasta. Bring a pot of salted water to a boil and cook the pasta to al dente, about 2-3 minutes shy of the time on the box. Reserve 1 1/2 cups pasta water. Drain, rinse with cold water, and set aside.
- Make the filling. Whisk the ricotta, egg, nutmeg, and parmesan together until smooth. Season with salt and pepper and fold in the mozzarella. Transfer to a piping bag or a large ziplock bag.
- Stuff the shells. Cut off the tip of the piping bag or the corner of the ziplock bag and pipe the filling into the cooled shells. Set aside.
- Preheat the oven to 425ºF.
- Fry the sage leaves. Melt the butter in an oven-safe skillet or Dutch oven over medium heat. Once the butter is melted and foamy, add the sage leaves. Fry for 2 minutes per side, until darkened and crispy. Transfer the sage leaves to the paper towel-lined plate.
- Make the vodka sauce. Add the shallots, garlic, and crushed red pepper to the skillet and cook for 2-3 minutes, stirring occasionally, until softened. Add the tomato paste and pumpkin puree and cook for 1 minute. Next, add the vodka, bring to a simmer, and cook for 1 minute. Add the pasta water, bring to a boil, and reduce by half. Pour the cream into the pan and bring to a simmer. Cook for 2-3 minutes, until thickened.
- Assemble and bake. Turn off the heat and gently arrange the stuffed shells in the sauce. Top with mozzarella and bake for 25 minutes. Broil for 2 minutes towards the end to brown the cheese. Remove from the oven, top with the fried sage leaves, and serve.
Notes
To store: Leftover stuffed shells will last up to 5 days in the fridge or 3 months in the freezer. Gently reheat in the microwave for 30-second intervals or in a 350ºF oven for 10 - 15 minutes.
Nutrition
Serving: 1gCalories: 736kcalCarbohydrates: 47gProtein: 31gFat: 44gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 170mgSodium: 622mgPotassium: 464mgFiber: 3gSugar: 6gVitamin A: 8057IUVitamin C: 4mgCalcium: 528mgIron: 2mg
