Stuffed Shells with Pumpkin Sage Cream Sauce
Try this Stuffed Shells with Pumpkin Sage Cream Sauce recipe, or contribute your own.
Try this Stuffed Shells with Pumpkin Sage Cream Sauce recipe, or contribute your own.
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 beaten egg
- 12 jumbo pasta shells (for less full shells use 18 jumbo pasta shells)
- 15 oz. ricotta cheese (i used fat free)
- 3/4 c. shredded mozzarella cheese
- 1/3 .grated parmesan cheese
- 1/2 tsp. ground sage
- 1/2 c. chicken broth
- 1/3 .chopped shallots
- 1 tsp. minced garlic (2 cloves)
- 1 (15 oz.) jar alfredo sauce (i used classico light)
- 3/4 c. pumpkin puree
- 1 1/2 tsp. ground sage
- Carbohydrate 0.3388 g
- Cholesterol 186.12 mg
- Fat 4.3736 g
- Fiber 0 g
- Protein 5.5352 g
- Saturated Fat 1.36356 g
- Serving Size 1 1 recipe (46g)
- Sodium 642.97 mg
- Sugar 0.3388 g
- Trans Fat 0.73348 g
- Calories 63 calories
Step-by-step
- Cook shells according to package instructions. Drain.
- In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, egg, and ½ tsp. ground sage. Stir to combine.
- Divide cheese mixture evenly among shells and place stuffed shells on a baking sheet temporarily.
- Cook broth, shallots, and garlic in medium saucepan over medium heat, stirring occasionally, until shallots are tender and liquid has reduced by half.
- Stir in alfredo sauce, pumpkin, sage, salt, and pepper.
- Cook, stirring occasionally, until heated through.
- Pour sauce into baking pan; arrange stuffed shells on top.
- Bake, covered, at 350 degrees for 15 minutes.
- Uncover and bake for an additional 10-15 minutes.
- Sprinkle with extra mozzarella or parmesan cheese, if desired.
Stuffed Shells with Pumpkin Sage Cream Sauce: A Weeknight Winner
Life as a working mom is a whirlwind. Between early morning school runs, demanding deadlines at the office, and the never-ending cycle of laundry and meal prep, finding time for anything beyond the bare minimum often feels impossible. But even amidst the chaos, I believe in the power of a delicious, home-cooked meal to bring a touch of calm and connection to our busy lives. That's why I've created this recipe for Stuffed Shells with Pumpkin Sage Cream Sauce – a dish that's both comforting and surprisingly easy to make, even on the busiest of weeknights.
This recipe is my go-to for those nights when I'm craving something warm, flavorful, and satisfying, without the fuss of a complicated cooking process. The creamy pumpkin sage sauce adds a touch of autumnal warmth, while the cheesy stuffed shells provide the ultimate comfort food experience. It’s a recipe that’s easily adaptable to your dietary needs; I often use fat-free ricotta cheese to lighten things up, but feel free to use your preferred type of cheese.
The beauty of this recipe lies in its simplicity and versatility. It's a great way to use up leftover cooked pasta or to make a large batch for meal prepping throughout the week. I often double the recipe and freeze portions for those particularly hectic evenings. The flavors meld beautifully, making it even more delicious the next day. It’s also a wonderful dish to get the kids involved in. They can help with measuring ingredients, stirring the sauce, or even assembling the stuffed shells (always under supervision, of course!).
Beyond its practicality, this dish is surprisingly elegant. It's the kind of meal that can easily transition from a casual weeknight dinner to a more formal gathering. A simple side salad and a crusty bread are all you need to elevate it to the next level. The vibrant orange hue of the pumpkin sauce adds a pop of color to the plate, making it visually appealing as well as incredibly tasty.
Making this recipe feels like a small act of self-care amidst the whirlwind. It's a moment to slow down, focus on the process of creating something nourishing, and enjoy the aroma of warm spices filling my kitchen. It's a reminder that even in the midst of a busy schedule, there's always room for simple pleasures and moments of connection with my family around a shared meal.
I encourage you to try this recipe and let it become your own weeknight staple. Adjust the ingredients to your liking, experiment with different cheeses or herbs, and make it your own. The most important thing is to savor the process and enjoy the delicious results. Happy cooking!
Ingredients I love to use:
- Ricotta Cheese: I often use fat-free ricotta to keep the dish lighter, but whole milk ricotta works just as well.
- Mozzarella Cheese: Shredded mozzarella provides the perfect melty, stringy texture.
- Parmesan Cheese: A little grated parmesan adds a salty, sharp flavor.
- Pumpkin Puree: Canned pumpkin puree is readily available and works perfectly in this recipe.
- Alfredo Sauce: A jar of high-quality alfredo sauce saves time and effort. Look for a light version to reduce the fat content.
- Fresh Sage: While ground sage is used in the recipe, fresh sage adds a more intense and vibrant flavor. If using fresh sage, use about 1 tablespoon finely chopped.
- Jumbo Pasta Shells: These shells hold the filling beautifully. You can use smaller shells if you prefer, just adjust the baking time accordingly.
I hope this recipe brings you as much joy as it brings to me. Enjoy!
