Pumpkin Stuffed Shells with Alfredo Sauce
When fall rolls around, pumpkin isn’t just for pies and lattes—it can shine in savory dishes too. u003cstrongu003ePumpkin Stuffed Shells with Alfredo Sauceu003c/strongu003e is the ultimate comfort food that celebrates the season’s flavors while offering a rich, satisfying meal.
Ingredients
For the Pasta u0026 Filling:
- 20 jumbo pasta shells (cook a few extra in case of breakage)
- 1 cup ricotta cheese
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 tsp fresh sage, finely chopped (or ½ tsp dried)
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp nutmeg (optional, for warmth)
For the Alfredo Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk (or half-and-half for creamier texture)
- 1 cup grated Parmesan cheese
- ½ tsp garlic powder
- Salt and black pepper, to taste
Topping:
- 1 cup shredded mozzarella cheese
- Fresh parsley or sage, chopped (for garnish)
Instructions
- Cook pasta shells and set aside.
- Mix ricotta, pumpkin, Parmesan, egg, and spices for filling.
- Prepare Alfredo sauce on stovetop.
- Stuff shells with pumpkin filling and arrange in baking dish.
- Pour Alfredo sauce over, sprinkle with mozzarella, and bake.