This pairs perfectly with my Cheesy Garlic Bread (linked here)
Stuffed Pasta Shells with Creamy Pumpkin Sauce
Jumbo pasta shells stuffed with creamy ricotta and spinach, nestled in a roasted pumpkin sauce and baked until golden with bubbling mozzarella and parmesan.
Ingredients
- 1.2 kg pumpkin peeled and cut into 2cm (1 inch) chunks
- 1 tbsp olive oil
- 1 tsp salt
- ¼ tsp cracked black pepper
Sauce
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 2 garlic cloves minced
- ⅔ cup pure cream or cooking cream
- 1 tsp fresh thyme leaves or ½ tsp dried
- ¼ tsp cracked black pepper
Ricotta Stuffed Shells
- 400 g jumbo pasta shells
- 150 g baby spinach finely chopped
- 750 g ricotta
- ¼ cup grated Parmesan
- 1 tbsp fresh thyme leaves or 1 tsp dried
- 1 tbsp chopped fresh oregano or 1 tsp dried
- 2 tbsp chopped fresh basil
- ½ tsp salt or to taste
- ¼ tsp cracked black pepper
- 2 garlic cloves minced
- Pinch of ground nutmeg
- 1 tbsp extra virgin olive oil
- 1 –2 tbsp water if needed, to loosen the filling
Topping
- 1 cup grated mozzarella
- ¼ cup grated Parmesan
- 2 tbsp pine nuts
To serve
- Side salad
Instructions
- Preheat the oven to 190°C fan-forced (or 210°C conventional).
- Toss the pumpkin with the olive oil, salt and pepper. Spread onto a lined baking tray and roast for 30 minutes, or until tender and lightly caramelised.
- To prepare the rest of the sauce, heat the butter and olive oil in a saucepan over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Add the roasted pumpkin, cream, thyme and pepper. Blend until completely smooth and silky using a stick blender or food processor. If needed, add a splash of water to loosen the sauce until it reaches a pourable consistency.
- Cook the pasta shells in a large saucepan of well-salted boiling water until just al dente. Drain and rinse briefly under cold water to stop the cooking.
- To make the ricotta filling, combine the spinach, ricotta, Parmesan, thyme, oregano, basil, salt, pepper, garlic, nutmeg and olive oil in a large bowl. Mix until well combined. If the filling feels too firm, stir through 1–2 tablespoons of water until smooth and easy to spoon.
- Spread the pumpkin sauce evenly over the base of a large Pyrex Bake N Serve dish.
- Fill each pasta shell generously with the ricotta mixture and arrange in a single layer over the sauce. Sprinkle with the mozzarella, Parmesan and pine nuts.
- Bake for 25–30 minutes, or until the cheese is melted, golden and bubbling.
- Allow to stand for 5 minutes before serving alongside a crisp green salad.
