Pumpkin Stuffed Shells

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Happy Fall! If loving pumpkin flavor is basic – I must be one of the most basic girls alive. I put together three of my favorites (pumpkin, cheese & pasta) and made this ultimate fall dish. Check out the recipe below.


  • 16 jumbo pasta shells
  • 2 tablespoons olive oil
  • 1/2 cups ricotta cheese
  • 1/2 15-ounce can pumpkin puree
  • 1/2 cup freshly grated Parmesan
  • 1 large egg
  • 1 tablespoon chopped fresh sage leaves
  • Pinch of nutmeg
  • Salt & pepper

For the garlic parmesan cream sauce

  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour (I used Stone Ground White Rice Flour!)
  • 1 1/2 cups low-fat milk
  • 1/2 cup half and half
  • 1/2 cup freshly grated Parmesan
  • ½ cup 1/3 less fat cream cheese
  • Salt & pepper


  1. Preheat oven to 350 degrees F. Lightly coat a baking dish with nonstick spray.
  2. In a large pot of boiling water, cook pasta according to instructions; drain well. Transfer to a baking sheet and drizzle with olive oil.
  3. In a large bowl, combine ricotta, pumpkin, Parmesan, egg, sage and nutmeg; season with salt and pepper. 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, about 1-2 minutes. Whisk in cream cheese, stirring frequently until smooth. Whisk in flour until lightly browned, about 1 minute,
  5. Gradually whisk in milk, whisking constantly, 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.
  6. Spread 1/2 cup cream sauce in the prepared baking dish. Arrange shells in dish, topping with remaining sauce. (I added sautéed spinach to the bottom layer of the dish!)
  7. Place into the oven and bake for 20-25 minutes, or until golden brown.


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