Pumpkin Stuffed Shells — Damn Delicious

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Pumpkin Stuffed Shells

Luxuriously creamy, rich and comforting with the most epic garlic parmesan cream sauce that you’ll want to put on everything!

Finally. It’s September. And you know what that means.

You can have all pumpkin goodness without any passed judgment or shame.

I’m one of those people still eating a pumpkin donut in August. And July. And well…all year long really.

Now, you can bring on the pumpkin.

Except let’s try pumpkin in a completely different way – let’s go outside that PSL comfort zone and try something else.

Inspired by the tantalizing fragrance notes in the Rich Pumpkin Dream™ candle from the Glade® Autumn Collection, I just really wanted to try something more tempting and unexpected this season.

So I took some pumpkin puree and mixed it with ricotta and fresh sage, and then overstuffed these jumbo pasta shells.

To finish it off, I loaded it with my favorite garlic parmesan cream sauce.

But I know what you’re thinking. Pumpkin in a pasta dish. It’s not the usual filling.

But believe me when I tell you.

You’ll want this for the rest of the year, and for the next 365 days.

Good thing it’s freezer-friendly, right?

To find your own inspiration, check out the other scents in the Glade® Autumn Collection – Wondrous Autumn Nightsand Rich Pumpkin Dream™ – and for more information, visit Glade on Facebook,Twitter, Instagram, Pinterest and YouTube.s

Pumpkin Stuffed Shells

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Luxuriously creamy, rich and comforting with the most epic garlic parmesan cream sauce that you’ll want to put on everything!


  • 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

For the garlic parmesan cream sauce

  • 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.

Did you Make This Recipe?

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