Imagine a cozy autumn evening, the scent of spices swirling through your kitchen like a warm hug. You take a bite of creamy Pumpkin Stuffed Shells with Herbe, and suddenly, it feels like all your worries have melted away. The rich pumpkin filling, combined with aromatic herbs, dances on your tongue, promising a flavor explosion that’s both comforting and delightful.
This dish is not just food; it’s an experience. Picture sharing these stuffed shells with family on a crisp fall night or serving them at a cozy dinner party where laughter fills the air. As the rich aroma wafts through your home, you can almost hear the compliments before they are spoken!
Why You'll Love This Recipe
- The perfect blend of savory pumpkin and fragrant herbs makes this dish unforgettable
- Preparation is easy enough for weeknight dinners yet impressive for special occasions
- Its vibrant colors make it a feast for the eyes as well as the palate
- These stuffed shells offer versatility; serve them as an entrée or an elegant side dish
I still remember the first time I made Pumpkin Stuffed Shells with Herbe for my friends. Their eyes lit up in surprise and delight; one even declared it better than his grandma’s secret recipe!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Jumbo Pasta Shells: These are perfect for holding all that tasty pumpkin goodness inside.
Pumpkin Puree: Use canned puree for convenience or roast your own pumpkins for extra flavor.
Ricotta Cheese: A creamy base that balances perfectly with the pumpkin—never skip this!
Fresh Herbs: Basil, thyme, or parsley bring bright notes that elevate the dish.
Parmesan Cheese: Grated on top adds a lovely salty crunch when baked.
Garlic: Freshly minced garlic gives this recipe that aromatic kick we all crave.
Nutmeg: Just a pinch enhances the natural sweetness of the pumpkin.
Salt and Pepper: Essential seasonings that tie everything together brilliantly.
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: Bring a large pot of salted water to boil and cook jumbo pasta shells until al dente. Drain and set aside to cool slightly while you prepare the filling.
Create the Filling: In a mixing bowl, combine pumpkin puree, ricotta cheese, minced garlic, fresh herbs, nutmeg, salt, and pepper until smooth. Taste and adjust seasoning if necessary.
Stuff the Shells: Using a spoon or piping bag, fill each shell generously with the creamy pumpkin mixture. Don’t be shy—these shells should be bursting with flavor!
Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce at the bottom of a baking dish to prevent sticking.
Arrange and Top It Off: Place stuffed shells in the dish seam-side up. Pour remaining marinara sauce over them and sprinkle grated Parmesan cheese generously on top.
Bake to Perfection: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden brown. Enjoy as aromas fill your kitchen!
With these simple steps, you’ll turn your kitchen into an aromatic haven filled with laughter and deliciousness! Remember to keep an eye on those shells—they’re likely to disappear faster than you can say “Pumpkin Stuffed Shells with Herbe”!
You Must Know
- Pumpkin stuffed shells are a fall favorite, combining creamy textures with warm spices
- Pair them with a fresh salad for a delightful contrast
- Perfect for family gatherings or cozy dinners, they’re sure to impress both taste buds and Instagram feeds
Perfecting the Cooking Process
Start by boiling the pasta shells until al dente, then prepare the pumpkin filling while they cool down. This multitasking keeps everything efficient and ensures your shells have time to absorb all that delicious flavor.
Add Your Touch
Feel free to swap out the ricotta for goat cheese or add spinach for extra nutrients. You can even sprinkle some feta on top before baking for a tangy twist that will elevate your dish!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. To reheat, simply pop them in a preheated oven at 350°F until heated through, maintaining their delightful texture.
Chef's Helpful Tips
- Use fresh pumpkin puree instead of canned for a richer flavor
- Don’t overstuff the shells; they need room to breathe!
- Always taste your filling before stuffing; adjusting spices can make all the difference
The first time I made pumpkin stuffed shells, my friends devoured them in minutes! They couldn’t believe how flavorful they were and begged for the recipe, which made my heart swell with pride.
FAQ
Can I use frozen pumpkin puree in pumpkin stuffed shells with herbe?
Yes, frozen pumpkin puree works well; just thaw and drain excess moisture before using.
What herbs pair best with pumpkin stuffed shells?
Thyme, sage, and rosemary enhance the flavor beautifully in pumpkin stuffed shells with herbe.
Can I prepare pumpkin stuffed shells ahead of time?
Absolutely! Assemble them beforehand and refrigerate until ready to bake for convenience.
Delicious Pumpkin Stuffed Shells with Herbe
- Total Time: 55 minutes
- Yield: Serves 6
Description
Indulge in the comforting flavors of creamy Pumpkin Stuffed Shells with Herbe, a perfect dish for cozy autumn evenings. These jumbo pasta shells are filled with a savory pumpkin and ricotta mixture, enhanced by fresh herbs and baked to golden perfection. Ideal for family gatherings or intimate dinners, this recipe is sure to impress your guests with its delightful taste and vibrant presentation.
Ingredients
- 12 jumbo pasta shells
- 1 cup pumpkin puree (canned or homemade)
- 1 cup ricotta cheese
- 2 cloves garlic (minced)
- 1/4 cup fresh basil (chopped)
- 1/4 cup fresh parsley (chopped)
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup marinara sauce
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Cook the jumbo pasta shells in salted boiling water until al dente, then drain and let cool.
- In a mixing bowl, combine pumpkin puree, ricotta cheese, minced garlic, fresh herbs, nutmeg, salt, and pepper; mix until smooth.
- Generously stuff each cooled pasta shell with the pumpkin filling using a spoon or piping bag.
- Spread a layer of marinara sauce at the bottom of a baking dish. Arrange stuffed shells seam-side up in the dish and cover with remaining marinara sauce.
- Sprinkle grated Parmesan cheese on top. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed shells (approx. 200g)
- Calories: 370
- Sugar: 5g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg
