Servings: 4 servings
Calories: 400kcal
Equipment
- Oven
- Mixing bowl
- baking dish
- pot
Ingredients
For the Shells
- 12 pieces Jumbo Pasta Shells Cook according to package instructions
For the Filling
- 15 ounces Ricotta Cheese Substitute with cottage cheese for a lighter version
- 1 cup Mozzarella Cheese Use half in filling and half for topping
- ¼ teaspoon Nutmeg Freshly grated is best
- 1 teaspoon Garlic Powder Fresh minced garlic can enhance flavor
- 1 teaspoon Salt Adjust to taste
For the Pumpkin Cream Sauce
- 1 cup Pumpkin Puree Canned pumpkin is a convenient option
- ½ cup Heavy Cream Substitute with half-and-half for a lighter option
Instructions
Directions
- Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells in boiling salted water until al dente, about 8-10 minutes, then drain and lay them flat to cool.
- In a large mixing bowl, blend the ricotta cheese, half of the mozzarella, nutmeg, garlic powder, and salt until creamy and well combined.
- Using a spoon, generously fill each cooked shell with the ricotta mixture, then place them upright in a greased baking dish.
- In a separate bowl, whisk together the pumpkin puree, heavy cream, and spices. Pour this sauce evenly over the stuffed shells.
- Sprinkle the remaining mozzarella on top, cover the dish with foil, and bake for 25 minutes. Uncover and bake for an additional 5 minutes until the cheese is bubbly and golden brown.
- Allow the stuffed shells to cool slightly before serving and drizzle with leftover pumpkin cream sauce if desired.
Notes
Store leftovers in an airtight container for up to 3 days. For best results, reheat in the oven at 350°F until warmed through.
Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 40g | Protein: 20g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6000IU | Vitamin C: 2mg | Calcium: 300mg | Iron: 2mg
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