As we welcome in the Fall season we set out to create a dish that included the most iconic fall flavor. PUMPKIN. Oh my gourd! This flavor seems to sneak its way into just about everything this time of year, including our Pumpkin Herb Stuffed Shells.
Stepping outside your typical basic Florentine Stuffed Shells , you will find this smooth, creamy, cheesy goodness to be your new fall favorite. These jumbo shells are stuffed with yummy goodness: pumpkin, ricotta, mascarpone, and a garlic herb cheddar…just to name a few.
Now don’t be so quick to write this one off. The pumpkin flavor in our Pumpkin Herb Stuffed Shells is very subtle, so even those who have an aversion to pumpkin will love this dish. We have a few of those in our family and they gobbled this up (including Brit’s toddler).
Lets squash this and “gourd”ge ourselves in some pumpkin-y goodness.
12oz box of jumbo shells Preheat oven to 400°F Bring water to a boil for your pasta shells (use water directions on the pasta box). Once the water starts to heat up add a dash of salt and some olive oil or avocado oil (this helps prevent the pasta from sticking to itself). While you are waiting for your water to boil. In a medium mixing bowl combine your pumpkin puree, ricotta cheese, mascarpone, garlic herb aged cheddar, white pepper, kosher salt, parsley, oregano, garlic salt, garlic powder and baby arugula. Place in fridge until ready to use. Your water should be coming to a boil, add the box of jumbo pasta shells and boil for 9 minutes. While your pasta is boiling, you can begin to prep your 9x13 baking pans. Spread a thin layer of your tomato and basil pasta sauce at the bottom of each pan. Then take your fresh mozzarella and thinly slice it. Taking about half of your mozzarella, place on top of the pasta sauce lining the bottom of each pan. Drain your pasta and place the pasta on a cookie sheet to cool. Take your four large basil leave and thinly slice them. Set aside. Your pasta should cool quickly. Grab your pumpkin filling from the fridge. Use a medium cookie scoop to ensure even fills. Begin filling your jumbo pasta shells with the pumpkin cheese filling and place on top of the pasta sauce and mozzarella cheese in the 9x13 baking pans. Fill each pan. Once done, take the remaining tomato and basil pasta sauce and spoon over the shells. Take the remaining thinly sliced mozzarella and layer over the top of the shells. Sprinkle your sliced basil over the top. Place in oven on middle rack and bake for 45 minutes uncovered. Serve and enjoy. This is one of our new fall favorites!
Ingredients
15oz can pureed pumpkin
Two 22 ounce jars of tomato and basil pasta sauce
Two 15 ounce containers of ricotta cheese
8 ounce container of mascarpone cheese
6 ounces garlic herb aged cheddar (shredded)
1 tsp white pepper
1/2 tsp kosher salt
2 tsp parsley
1.5 tsp oregano
1/4 tsp garlic powder
1/4 tsp garlic salt
4.5 cups baby arugula
1 lb. fresh mozzarella
4 large basil leaves (sliced)
Two 9x13 pansInstructions