Pumpkin Stuffed Shells In Parmesan Cheese Sauce Recipes
CHEESE & PUMPKIN-FILLED MANICOTTI
Our family adores autumn and anything to do with pumpkins! This warm, comforting recipe is so easy to put together on a cool fall weeknight. When I have time, I make homemade ravioli and tortellini using this same filling. It also works well in stuffed shells. -Mandy Howison, Renfrew, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 7 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cook manicotti shells according to package directions for al dente. Drain., In a large bowl, mix ricotta cheese, 1 cup mozzarella cheese, pumpkin, Parmesan cheese, egg yolks and nutmeg. Spoon into manicotti., Spread 1 cup pasta sauce into a greased 13x9-in. baking dish. Top with stuffed manicotti. Pour remaining pasta sauce over top; sprinkle with remaining mozzarella cheese. Bake, covered, 25-30 minutes or until cheese is melted.
Nutrition Facts : Calories 392 calories, Fat 16g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 704mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 4g fiber), Protein 22g protein.
PUMPKIN-STUFFED SHELLS IN PARMESAN CHEESE SAUCE
A savory, creamy, and indulgent blend of pumpkin, ricotta, Parmesan cheese, and cream cheese whipped together and stuffed into pasta shells, then topped with a garlic and Parmesan sauce. Any type of seasoned ground meat can be added to the cheese mix for meat lovers.
Provided by Lisa Altmiller
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper, waxed paper, or aluminum foil. Grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set shells aside on the prepared baking sheet.
- Whip ricotta cheese, pumpkin, cream cheese, shredded Parmesan cheese, sugar, egg, salt, and pepper together in a large bowl using a hand or stand mixer until creamy. Stuff each shell with filling and replace on the baking sheet.
- Melt butter in a large skillet over medium heat. Add garlic and cook for 2 minutes. Whisk in flour until golden and thick to make a roux. Add milk slowly, whisking constantly, followed by half-and-half and grated Parmesan cheese. Whisk until sauce thickens, 3 to 4 minutes. Season cheese sauce with salt and pepper.
- Spread just enough cheese sauce into the bottom of the prepared baking dish to cover. Add stuffed shells and pour remaining sauce over.
- Bake in the preheated oven until browned, 15 to 20 minutes.
Nutrition Facts : Calories 632.3 calories, Carbohydrate 65 g, Cholesterol 118.3 mg, Fat 29.3 g, Fiber 4 g, Protein 27.6 g, SaturatedFat 17.7 g, Sodium 664.9 mg, Sugar 11.3 g
PUMPKIN-STUFFED SHELLS
Celebrate fall with the perfect autumnal pasta dish - Pumpkin-Stuffed Shells! With great ingredients like ricotta cheese, alfredo sauce, walnuts, Parmesan and, of course, pumpkin, you're going to find something to love in Pumpkin-Stuffed Shells.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 9 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Spread 1/2 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Reserve 1/2 cup mozzarella. Combine remaining mozzarella with all remaining ingredients except pasta shells; spoon into shells. Place in prepared baking dish; drizzle with remaining pasta sauce. Cover.
- Bake 30 min. or until heated through. Sprinkle with reserved mozzarella; bake 5 min. or until melted.
Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
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