Description
Creamy pumpkin, tender spinach, and melty cheese nestled inside jumbo pasta shells, all bathed in a sage-scented Parmesan cream sauce—this is comfort food with an autumn glow. Whether it’s a weeknight dinner, Friendsgiving centerpiece, or a cozy Sunday meal, these shells bring warm, seasonal magic to the table without complicated steps.
Ingredients
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20 jumbo pasta shells
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1 cup pumpkin purée (not pie filling)
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1 cup ricotta cheese
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1 cup chopped fresh spinach (or ½ cup thawed/drained frozen)
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½ cup shredded mozzarella
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½ tsp nutmeg
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Salt & pepper (½ tsp salt for filling, ¼ tsp for sauce)
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2 tbsp butter
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2 tbsp flour (or 1:1 GF flour)
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2 cups milk
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½ cup grated Parmesan
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1 tsp fresh chopped sage (or ½ tsp dried)
Instructions
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Cook Shells – Boil in salted water 2 mins less than package. Drain, rinse in cold water, and toss with a little oil to prevent sticking.
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Make Filling – Mix pumpkin, ricotta, spinach, mozzarella, nutmeg, ½ tsp salt, and pepper. Let rest 10 mins; drain excess liquid.
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Make Sauce – In a saucepan, melt butter over medium heat. Whisk in flour; cook 1 min. Gradually whisk in milk until thickened (about 5 mins). Stir in Parmesan, sage, ¼ tsp salt, and pepper.
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Assemble – Spread ½ cup sauce in a 9×13″ baking dish. Fill shells with 1 heaping tbsp filling each. Arrange snugly in dish, pour remaining sauce over top.
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Bake – Cover with foil and bake at 375°F (190°C) for 20 mins. Uncover and bake 10 more mins until golden and bubbling. Rest 10 mins before serving.
Notes
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Cook shells slightly underdone to avoid tearing.
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Drain spinach well—excess moisture can thin the filling.
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Fresh sage gives the best flavor, but dried works in a pinch.
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For make-ahead: assemble unbaked shells, refrigerate up to 24 hrs, then bake with 5–10 extra mins
- Prep Time: 20 min
- Cook Time: 30 min
Nutrition
- Calories: 340 cal Per Serving
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 16g