by: Dan Pelosi (@grossypelosi)
Cook Time
1 hour 15 minutes
Prep Time
10 minutes
Yield
6–8 servings
Total Time
1 hours 15 minutes
Prep Time
10 minutes
Yield
6–8 servings
summary
Inspired by the warming spices of autumn and my obsession with all things pumpkin, this pumpkin baked stuffed shells recipe is the coziest party dish of the fall season. Large shells are stuffed with an herby mix of roasted squash, ricotta, sage and thyme and topped with a creamy pumpkin sauce, then baked into a melty, hearty entree. There’s nothing cozier than a baked pasta dish and this one is perfect for a cozy autumn gathering.
ingredients
- Pumpkin Sauce:
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, diced
- 2 garlic cloves, minced
- 2 tablespoons fresh thyme leaves, plus more for garnish
- Kosher salt and red pepper flakes
- 1 cup dry white wine
- 1 15-ounce can pumpkin puree
- ½ teaspoon ground nutmeg
- ½ cup heavy cream
- Stuffed Shells:
- 2 cups butternut squash, cut into 1-inch cubes (from 1 large butternut squash)
- Extra-virgin olive oil
- 1 pound ricotta cheese
- 1 pound mozzarella cheese
- 1 cup Parmesan cheese
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon pepper, freshly ground
- 1 pound jumbo shell pasta
directions
- Preheat the oven to 350º F.
- On a rimmed baking sheet, toss butternut squash with olive oil and salt, spread in an even layer, and bake for 30 minutes. Set aside.
- Make the pumpkin sauce: In a Dutch oven, heat olive oil over medium heat. When the oil is shimmering, add onion, garlic, thyme leaves and a pinch each of salt and red pepper flakes. Cook, stirring occasionally with a flexible silicone spatula, until onion is soft, about 5 minutes. Pour in the wine and cook until slightly reduced, about 5 minutes.
- Transfer the mixture to a blender and add the pumpkin puree and nutmeg. Blend on high speed until smooth, about 1 minute. Pour pumpkin sauce back into the Dutch oven. Stir in the heavy cream and set over low heat to keep warm.
- Make the shells: In a large glass mixing bowl, mix the roasted butternut squash, ricotta, half of the mozzarella and Parmesan, thyme, sage, salt and pepper with a spatula until combined. Set aside.
- Meanwhile, bring a large pot of salted water to boil over high heat. Add the jumbo shells and cook until al dente according to the package directions. Drain pasta in a mesh colander.
- In a large ceramic baking dish, spread half of the pumpkin sauce to evenly cover the bottom.
- Using your hands and a tablespoon, stuff each shell with about a tablespoon of the squash and cheese mixture. Place stuffed shells into the baking dish, lining the bottom. The stuffed shells should fit snugly against each other, without much space between them.
- Spread the remaining pumpkin sauce over the stuffed shells evenly and top with the remaining mozzarella and Parmesan.
- Transfer the baking dish to the oven and bake for 30 minutes.
- After 30 minutes, set the oven to broil and broil the stuffed shells for 3–5 minutes, until just starting to crisp on top. Keep a close watch to make sure they don’t burn.
- Remove the baking dish from the oven with oven mitts and top with more fresh Parmesan before serving.
notes
This dish can be made ahead! Assemble the stuffed shells in the baking dish and refrigerate for up to three days. Bake when ready to serve!
