Are you ready to elevate your dinner game with a dish that’s as stunning as it is delicious? Dive into the world of Italian cuisine with our Pumpkin and Pesto Cheese Stuffed Shells—a recipe that combines the rich, comforting flavors of pumpkin and creamy cheeses with the vibrant freshness of pesto. Perfect for cozy family dinners or impressive gatherings, these stuffed shells are not just a feast for the eyes but also a delightful treat for your taste buds. Get ready to wow your guests and indulge in this mouthwatering dish that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 jumbo pasta shells
- 1 cup pumpkin puree
- 1/2 cup pesto
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the oven is hot and ready for baking the stuffed shells.
- Bring a large pot of salted water to a boil. Once boiling, add the jumbo pasta shells and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the filling. In a large mixing bowl, combine the pumpkin puree, pesto, ricotta cheese, and half of the shredded mozzarella cheese. Season the mixture with salt and pepper to taste. Mix thoroughly until all ingredients are well combined.
- Once the pasta shells are cooked, drain them in a colander and rinse with cold water to stop the cooking process. Allow them to cool slightly so they are easier to handle.
- Spread a thin layer of pesto or marinara sauce on the bottom of a 9x13 inch baking dish to prevent the shells from sticking.
- Using a spoon, carefully fill each jumbo pasta shell with the pumpkin and cheese mixture. Place the filled shells in the prepared baking dish, open side up.
- Once all the shells are filled and arranged in the baking dish, drizzle any remaining pesto or marinara sauce over the top. Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese evenly over the filled shells.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This will allow the flavors to meld and the cheeses to melt.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving for a pop of color and added flavor.
- Serve the pumpkin and pesto cheese stuffed shells warm, and enjoy your delicious Italian-inspired meal!
Tips
- Perfect Pasta: Make sure to cook the jumbo pasta shells just until al dente. This will help them hold their shape and prevent them from becoming mushy when baked.
- Chill the Filling: If you have time, let the pumpkin and cheese filling chill in the fridge for about 15 minutes before filling the shells. This makes it easier to handle and helps the flavors meld together.
- Layering Flavor: Don’t skimp on the sauce at the bottom of the baking dish! A thin layer of pesto or marinara not only prevents sticking but also adds an extra layer of flavor to the dish.
- Cheese Variations: Feel free to mix up the cheeses! Adding some goat cheese or feta can introduce a tangy twist to the filling.
- Garnish for Greatness: A sprinkle of fresh parsley not only adds a pop of color but also enhances the dish’s flavor profile. Consider adding a drizzle of balsamic reduction for an elegant touch.
- Make Ahead: These stuffed shells can be prepared a day in advance. Just assemble them, cover, and refrigerate until you’re ready to bake—perfect for stress-free entertaining!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 22g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 60mg
