Pumpkin & Ricotta Stuffed Shells

*These Pumpkin & Ricotta Stuffed Shells are the perfect savory fall comfort food. A creamy béchamel sauce and plenty of parmesan make this dish extra rich and delicious!*

I can’t get over these Pumpkin & Ricotta Stuffed Shells - the most amazing fall comfort food! | The Millennial Cook #fallrecipe #pasta #pumpkin #ricotta #sage #italian

Hi friends! I have an important question for you today: What’s your favorite comfort food? Like, it’s raining outside, I had a tough day at work, I just realized it’s only Monday, and I think I’m coming down with a cold-comfort food? Let me try to guess… Perhaps it’s chicken noodle soup, or mashed potatoes, or a great grilled cheese sandwich? Or maybe you prefer sweet support, in the form of fresh baked chocolate chip cookies or a steaming mug of hot chocolate?

I can’t get over these Pumpkin & Ricotta Stuffed Shells - the most amazing fall comfort food! | The Millennial Cook #fallrecipe #pasta #pumpkin #ricotta #sage #italian

It’s kinda funny how these particular foods are known for their comforting qualities, that we all tend to gravitate towards similar dishes when we’re not feeling our best and we just need a little something yummy. It could be the warm and toasty quality of a great big bowl of steaming soup, or the fact that cheesy sandwiches and homemade cookies remind us of back when we were carefree little kids. Or maybe it’s simply that the carbs and/or sugar induced coma these goodies produce leave little space for worries or concerns. Whatever the answer, to get back to my original question, I’d say that you can never go wrong with mac and cheese or a warm, melty brownie.

I can’t get over these Pumpkin & Ricotta Stuffed Shells - the most amazing fall comfort food! | The Millennial Cook #fallrecipe #pasta #pumpkin #ricotta #sage #italian

Today, however, I’m all about the pumpkin, and I’m upping the ante on comfort food with this perfectly seasonal and perfectly comforting pasta dish. The base of this dish is a rich, cheesy béchamel sauce – it’s deceivingly simple to make, but utterly delicious. And it certainly elevates this pasta straight to comfort food status. The shells, swathed in the creamy sauce, are also stuffed with a cozy pumpkin filling. It’s brimming with plenty of fresh pumpkin puree, seasonal sage, and yes, of course, more delicious cheese. You guys, all I want for dinner these days is this savory, pumpkin-y goodness.

I can’t get over these Pumpkin & Ricotta Stuffed Shells - the most amazing fall comfort food! | The Millennial Cook #fallrecipe #pasta #pumpkin #ricotta #sage #italian

Pumpkin & Ricotta Stuffed Shells

  • Servings: 8
  • Difficulty: Medium
  • Print

These Pumpkin & Ricotta Stuffed Shells are the perfect savory fall comfort food. A creamy béchamel sauce and plenty of parmesan make this dish extra rich and delicious!

Ingredients

  • 12 ounces large pasta shells (about 40)
  • 3 teaspoons sea salt, divided
  • 4 tablespoons butter
  • ¼ cup flour
  • 2 cups whole milk
  • 1 ½ cups grated parmesan cheese, divided
  • ½ teaspoon grated nutmeg
  • 2 teaspoons freshly ground black pepper, divided
  • 1 egg
  • 1 15-ounce can pumpkin puree
  • 2 cups (16 ounces) fresh ricotta cheese
  • 2 tablespoons finely chopped sage

Directions

  1. Preheat oven to 350°.
  2. Bring a large pot of water to a boil.
  3. Add pasta shells and one teaspoon salt.
  4. Cook according to package directions until just al dente, then drain.
  5. Meanwhile, to make a béchamel sauce, melt butter in a medium saucepan over medium heat.
  6. Add flour and cook, whisking constantly, for two minutes.
  7. Slowly pour in milk, whisking constantly.
  8. Whisk in ½ cup parmesan, nutmeg, one teaspoon salt, and one teaspoon pepper, then cook for another couple minutes before removing from heat.
  9. In a large bowl, whisk together egg, pumpkin puree, ricotta, sage, ½ cup parmesan, and remaining teaspoons salt and pepper.
  10. To assemble, spoon half of the béchamel sauce into a baking dish.
  11. Fill each of the pasta shells with a couple tablespoons of the pumpkin filling, and arrange in the dish.
  12. Top with the rest of the béchamel sauce.
  13. Bake for twenty minutes, then sprinkle with remaining ½ cup parmesan and bake until golden brown and bubbling, about twenty more minutes.

I can’t get over these Pumpkin & Ricotta Stuffed Shells - the most amazing fall comfort food! | The Millennial Cook #fallrecipe #pasta #pumpkin #ricotta #sage #italian

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s