Irresistible Pumpkin Stuffed Shells with Herbe Recipe

There’s something magical about diving into a plate of Pumpkin Stuffed Shells with Herbe. Picture this: oversized pasta shells, each generously filled with a creamy pumpkin mixture, topped with a sprinkle of herbs that dance across your palate like a symphony. The rich aroma wafts through your kitchen, drawing everyone in like moths to a flame. You can practically hear the sighs of contentment as you serve this beautiful dish, perfect for cozy fall evenings or festive gatherings.

Now, let me take you on a little journey down memory lane. The first time I made Pumpkin Stuffed Shells with Herbe was during a particularly chaotic Thanksgiving. Amid the hustle and bustle, I decided to whip up this delightful dish, and it became an instant hit! Friends and family were swooning over the flavors, and I felt like a culinary genius. Ever since then, this recipe has held a special place in my heart and my kitchen.

I remember one particular Thanksgiving, my cousin took one bite and exclaimed it was like autumn had exploded in his mouth!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Large Pasta Shells: Aim for about 20-25 shells; they should be sturdy enough to hold the filling without falling apart.

• Canned Pumpkin Puree: Opt for 100% pure pumpkin puree for the best flavor; avoid pumpkin pie filling.

• Ricotta Cheese: Use whole milk ricotta for creaminess; it pairs beautifully with the pumpkin.

• Parmesan Cheese: Freshly grated Parmesan adds depth; save some for topping too!

• Herbs de Provence: This blend enhances the dish’s flavor; feel free to use fresh herbs if available.

• Garlic Powder: A must-have for that aromatic punch; it complements the pumpkin wonderfully.

• Salt and Pepper: Essential seasonings that bring all the flavors together; taste as you go!

• Marinara Sauce: Store-bought is fine here, but homemade is always a crowd-pleaser if you have time.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pumpkin Stuffed Shells with Herbe

Prepare the Pasta Shells: Start by boiling water in a large pot. Add salt generously before tossing in your pasta shells. Cook them until al dente according to package instructions—about 9 minutes should do it.

Make the Filling: In a mixing bowl, combine canned pumpkin puree, ricotta cheese, half of your Parmesan cheese, garlic powder, Herbs de Provence, salt, and pepper. Stir until everything is well mixed and creamy.

Fill the Shells: Once your pasta shells are cool enough to handle (and not trying to burn off your fingerprints), gently stuff each shell with about two tablespoons of the pumpkin mixture using a spoon or piping bag.

Assemble in Baking Dish: Spread a layer of marinara sauce on the bottom of your baking dish. Arrange the stuffed shells side by side in the dish while dreaming about how delicious they will be after baking!

Bake Away!: Preheat your oven to 350°F (175°C). Cover the stuffed shells with more marinara sauce and sprinkle remaining Parmesan cheese over them. Bake for about 25 minutes until bubbling and golden brown.

Serve & Enjoy!: Once out of the oven, let them rest for a few minutes—this is crucial! Then dig in and savor every bite of these delightful Pumpkin Stuffed Shells with Herbe.

This delightful recipe captures all that is comforting about fall while being remarkably simple to make. Whether you’re impressing guests or treating yourself after a long day, these stuffed shells promise satisfaction with every bite!

Perfecting the Cooking Process

Start by cooking the pasta shells al dente, then prepare the filling while they cool. This timing ensures everything comes together perfectly without overcooking.

Add Your Touch

Feel free to swap pumpkin for butternut squash or add some cheese to the filling. Experimenting can elevate these stuffed shells to new flavor heights.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through for best results.

Memories flood back when I recall the first time I served these stuffed shells; family members went back for seconds, declaring them a new fall favorite—who knew pumpkin could be so versatile?

FAQ

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin can be roasted and pureed for a fresher taste.

What herbs work best in this recipe?

Thyme, sage, and rosemary complement pumpkin flavors beautifully.

Can I freeze the stuffed shells?

Absolutely! Freeze before baking for up to three months; just bake directly from frozen.

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Pumpkin Stuffed Shells with Herbe

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• Author: Clara Rosewood
• Total Time: 40 minutes
• Yield: Serves 4 (approximately 5 shells per serving) 1x

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Description

Pumpkin Stuffed Shells with Herbe offer a delightful twist on traditional pasta dishes, combining creamy pumpkin and rich ricotta in oversized shells. This comforting dish is perfect for cozy fall evenings or festive gatherings, captivating everyone with its vibrant colors and aromatic flavors. Whether you’re hosting a dinner party or enjoying a quiet night in, these stuffed shells are sure to impress.

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Ingredients

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• 20 large pasta shells
• 1 cup canned pumpkin puree (100% pure)
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 2 tsp Herbs de Provence
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 cups marinara sauce

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Instructions

1. Cook the pasta shells according to package instructions until al dente, about 9 minutes. Drain and cool.
2. In a bowl, mix pumpkin puree, ricotta, half of the Parmesan, garlic powder, Herbs de Provence, salt, and pepper until smooth.
3. Stuff each shell with about two tablespoons of the filling.
4. Preheat oven to 350°F (175°C). Spread half of the marinara sauce in a baking dish and arrange stuffed shells on top. Cover with remaining sauce and sprinkle with remaining Parmesan.
5. Bake for 25 minutes until bubbly and golden brown. Let cool slightly before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 stuffed shell
• Calories: 230
• Sugar: 3g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 25mg