Description
A simple recipe for pumpkin-stuffed pasta shells cooked in a Tuscan-style sauce in one skillet.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup fresh spinach, roughly chopped
- 1/4 cup shredded mozzarella cheese
Instructions
- Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside.
- Heat the olive oil in a large, oven-safe skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- In a medium bowl, mix the pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper.
- Gently stuff each cooked pasta shell with the pumpkin mixture.
- Arrange the stuffed shells in the skillet.
- Pour the diced tomatoes (with their liquid) and broth around the shells in the skillet. Bring the liquid to a simmer.
- Cover the skillet and cook for 5 minutes, allowing the shells to absorb some liquid.
- Stir the heavy cream and spinach into the liquid around the shells.
- Sprinkle the mozzarella cheese over the tops of the stuffed shells.
- Cover the skillet again and cook until the cheese is melted and bubbly, about 3-5 minutes.
Notes
- You can substitute butternut squash puree for pumpkin puree if desired.
- Use low-sodium broth to control the salt content.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop/Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 shells
- Calories: 450
- Sugar: 10
- Sodium: 550
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 6
- Protein: 18
- Cholesterol: 55
Keywords: stuffed shells, pumpkin pasta, skillet dinner, tuscan recipe, vegetarian pasta