Pumpkin Stuffed Shells In Parmesan Cheese Sauce Recipes

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STUFFED SHELLS WITH PUMPKIN SAUCE



Stuffed Shells with Pumpkin Sauce image

Stuffed shells with Italian sausage (or substitute mushrooms) and a creamy flavorful Pumpkin Parmesan sauce.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Main

Time 1h30m

Number Of Ingredients 21

2 Cups Roasted Sugar Pumpkin (or any winter squash like acorn, kuri, delicata, butternut.... or use canned pumpkin puree)
24 large pasta "shells" about 10 oz
16 oz Spicy Italian sausage ( or substitute mushrooms)
1-2 T olive oil
1 C diced onion
4 cloves garlic- minced
8 oz mushrooms
2 T fresh sage
2 T Pine nuts ( optional)
15 oz ricotta cheese
1 Cup grated mozzarella cheese
1/4- 1/2 tsp kosher salt
1/4 tsp pepper
1 C chicken stock
1 C milk
1/2 C Parmesan or romano cheese
1/2 tsp kosher salt
1 tsp sugar
white pepper
fresh grated nutmeg or 1/2 tsp ground
NOTE: If using real pumpkin, make sure its a "sugar pumpkin".

Steps:

  • 400 F Oven
  • To roast winter squash, cut in half, scrap out seeds and roast open side down on a parchment lined baking sheet for 40-55 minutes, until easily pierced with the tip of a knife. Scrape out flesh and you'll only need two cups. Save the rent for another use.
  • In the mean time, boil water for shells, and cook shells according to directions.
  • Drain, coat with olive oil and set aside.
  • While the water is boiling, brown sausage in a heavy bottomed skillet over medium heat. Set aside on a paper lined plate.
  • Wipe out skillet, heat 1-2 T olive oil and saute onions over med heat until golden and tender. Add garlic and mushrooms. Saute on med low heat until mushrooms are tender. Add sage, saute for one minute and turn heat off. Place sausage back in to the pan and stir in pine nuts ( optional) ricotta and mozzarella. Taste for salt ( some sausage is saltier than others) and add 1/4- 1/2 tsp kosher salt -if needed, and cracked pepper.
  • Stir and set aside.
  • When squash is done remove from oven, turn heat down to 350,
  • Spoon out 2 Cups of roasted squash into a blender with cold chicken stock, milk, Parmesan, ½ tsp salt, 1 tsp sugar, nutmeg and pepper. Blend until very smooth and silky.
  • In a large greased baking dish ( or individual ramekins) pour enough sauce to generously coat the bottom. Stuff the shells and place them in the baking dish over the sauce.
  • Pour more sauce over top. Cover with foil and bake at 350 until heated through, about 20 minutes. Remove foil and continue baking another 10 minutes.
  • You could add more cheese or any remaining sauce to the top at this point.
  • Enjoy!

Nutrition Facts : Calories 495 calories

PUMPKIN STUFFED SHELLS



Pumpkin Stuffed Shells image

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

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 16

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
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

Steps:

  • Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. 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. 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. 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. 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. Spread 1/2 cup cream sauce in the prepared baking dish. Arrange shells in dish, topping with remaining sauce. Place into the oven and bake for 20-25 minutes, or until golden brown and bubbly. Serve immediately.

PUMPKIN-STUFFED SHELLS IN PARMESAN CHEESE SAUCE



Pumpkin-Stuffed Shells in Parmesan Cheese Sauce image

A savory, creamy, and indulgent blend of pumpkin, ricotta, Parmesan cheese, and cream cheese whipped together and stuffed into pasta shells, then topped with a garlic and Parmesan sauce. Any type of seasoned ground meat can be added to the cheese mix for meat lovers.

Provided by Lisa Altmiller

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 6

Number Of Ingredients 14

1 (12 ounce) package jumbo pasta shells
1 (16 ounce) container ricotta cheese
1 (15 ounce) can pumpkin puree
½ (8 ounce) package cream cheese, softened
½ cup shredded Parmesan cheese
2 tablespoons white sugar
1 egg
salt and ground black pepper to taste
¼ cup butter
4 cloves garlic, minced
¼ cup all-purpose flour
1 ½ cups milk
½ cup half-and-half
½ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper, waxed paper, or aluminum foil. Grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set shells aside on the prepared baking sheet.
  • Whip ricotta cheese, pumpkin, cream cheese, shredded Parmesan cheese, sugar, egg, salt, and pepper together in a large bowl using a hand or stand mixer until creamy. Stuff each shell with filling and replace on the baking sheet.
  • Melt butter in a large skillet over medium heat. Add garlic and cook for 2 minutes. Whisk in flour until golden and thick to make a roux. Add milk slowly, whisking constantly, followed by half-and-half and grated Parmesan cheese. Whisk until sauce thickens, 3 to 4 minutes. Season cheese sauce with salt and pepper.
  • Spread just enough cheese sauce into the bottom of the prepared baking dish to cover. Add stuffed shells and pour remaining sauce over.
  • Bake in the preheated oven until browned, 15 to 20 minutes.

Nutrition Facts : Calories 632.3 calories, Carbohydrate 65 g, Cholesterol 118.3 mg, Fat 29.3 g, Fiber 4 g, Protein 27.6 g, SaturatedFat 17.7 g, Sodium 664.9 mg, Sugar 11.3 g

STUFFED SHELLS WITH PUMPKIN-BACON SAUCE RECIPE - (4.5/5)



Stuffed Shells with Pumpkin-Bacon Sauce Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 13

24 frozen stuffed shells
1 lb bacon, diced
1 cup onion, finely diced
1/4 cup flour
1 cup chicken stock
3 -1/2 cups milk
1 (15-oz) can pumpkin puree
1/2 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1/2 cup Parmesan cheese, grated
1 tsp salt
1/4 tsp black pepper
2 cups Fontina cheese, grated

Steps:

  • Heat oven to 350°F. Place the shells in a 13x9 baking dish that has been sprayed with cooking spray. Sauté the bacon in a medium-size sauce pan until browned, about 10-12 minutes. Remove some of the bacon fat from the pan, leaving about 1/4 cup. Add the onions and sauté until translucent, about 6-8 minutes. Stir in the flour then add the chicken stock and the milk. Bring the mixture to a simmer and let it thicken, stirring constantly. Add in the pumpkin puree, rosemary, thyme, Parmesan, salt and pepper. Bring the mixture back up to a simmer. Pour the sauce evenly over the shells and top with the grated Fontina cheese. Place the pan on the middle rack in the preheated oven and bake for 35-40 minutes, or until bubbly and browned on top.

ITALIAN-STYLE PUMPKIN-STUFFED SHELLS



Italian-style Pumpkin-stuffed Shells image

Make and share this Italian-style Pumpkin-stuffed Shells recipe from Food.com.

Provided by nvermd

Categories     Pasta Shells

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 (32 ounce) jar spaghetti sauce
1 large egg, lightly beaten
1 (16 ounce) can solid-pack pumpkin
1/2 cup dry Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese
1/4 teaspoon ground nutmeg
36 jumbo-size pasta shells, cooked to firm stage,drained and cooled in a single layer
2 cups shredded mozzarella cheese

Steps:

  • Spoon a thin layer of spaghetti sauce in the bottom of a 13 by 9 inch baking dish.
  • Combine beaten egg with pumpkin, bread crumbs, Parmesan cheese, and nutmeg.
  • Stuff shells with mixture and arrange stuffed side down in a single layer in the baking dish.
  • Cover shells with rest of spaghetti sauce.
  • Cover dish tightly with foil and bake at 350 degrees for 30 minutes.
  • Remove foil, sprinkle mozzarella over top and bake uncovered 10 to 15 minutes more until the cheese melts and the sauce is bubbling.

Nutrition Facts : Calories 337.2, Fat 16, SaturatedFat 7.3, Cholesterol 72.2, Sodium 1319.4, Carbohydrate 31.1, Fiber 1.5, Sugar 16.4, Protein 17.8

PUMPKIN-STUFFED SHELLS



Pumpkin-Stuffed Shells image

Celebrate fall with the perfect autumnal pasta dish - Pumpkin-Stuffed Shells! With great ingredients like ricotta cheese, alfredo sauce, walnuts, Parmesan and, of course, pumpkin, you're going to find something to love in Pumpkin-Stuffed Shells.

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield 9 servings

Number Of Ingredients 10

1 jar (15 oz.) CLASSICO Creamy Alfredo Pasta Sauce, divided
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1 egg, beaten
1-1/2 cups POLLY-O Original Ricotta Cheese
1 can (15 oz.) pumpkin
1/3 cup chopped walnuts
1/4 cup KRAFT Grated Parmesan Cheese
1-1/2 tsp. chopped fresh sage
1/4 tsp. ground black pepper
1 pkg. (12 oz.) jumbo pasta shells, cooked

Steps:

  • Heat oven to 350°F.
  • Spread 1/2 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Reserve 1/2 cup mozzarella. Combine remaining mozzarella with all remaining ingredients except pasta shells; spoon into shells. Place in prepared baking dish; drizzle with remaining pasta sauce. Cover.
  • Bake 30 min. or until heated through. Sprinkle with reserved mozzarella; bake 5 min. or until melted.

Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g

CHEESE & PUMPKIN-FILLED MANICOTTI



Cheese & Pumpkin-Filled Manicotti image

Our family adores autumn and anything to do with pumpkins! This warm, comforting recipe is so easy to put together on a cool fall weeknight. When I have time, I make homemade ravioli and tortellini using this same filling. It also works well in stuffed shells. -Mandy Howison, Renfrew, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 7 servings.

Number Of Ingredients 8

1 package (8 ounces) manicotti shells
1 container (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
1 cup canned pumpkin
1/4 cup grated Parmesan cheese
2 large egg yolks
1/4 teaspoon ground nutmeg
1 jar (24 ounces) garlic pasta sauce, divided

Steps:

  • Preheat oven to 350°. Cook manicotti shells according to package directions for al dente. Drain., In a large bowl, mix ricotta cheese, 1 cup mozzarella cheese, pumpkin, Parmesan cheese, egg yolks and nutmeg. Spoon into manicotti., Spread 1 cup pasta sauce into a greased 13x9-in. baking dish. Top with stuffed manicotti. Pour remaining pasta sauce over top; sprinkle with remaining mozzarella cheese. Bake, covered, 25-30 minutes or until cheese is melted.

Nutrition Facts : Calories 392 calories, Fat 16g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 704mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 4g fiber), Protein 22g protein.

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