Go Back
+ servings
pumpkin and cheese stuffed shells after being baked

Pumpkin and Cheese Stuffed Shells

Krista Stechman
Creamy pumpkin and cheese filled shells topped with brown butter alfredo sauce
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner
Cuisine italian
Servings 6 people
Calories 585 kcal

Equipment

  • food processor
  • stove top

Ingredients
  

Jumbo Shells

  • 20 pieces jumbo shells
  • 4 quarts water
  • 1 tablespoon kosher salt
  • 1 teaspoon olive oil

Brown Butter Alfredo Sauce

  • ½ cup unsalted butter
  • 14 sprigs fresh thyme
  • 4 cloves garlic minced
  • ¼ cup all purpose flour
  • ½ cup heavy cream
  • 2.5 cups whole milk
  • 7 oz parmesan cheese shredded
  • ½ teaspoon kosher salt
  • 1/16 tsp nutmeg
  • 1 splash chicken base OPTIONAL

Pumpkin and Cheese Filling

  • 15 oz pumpkin puree
  • 5 oz fontina shredded
  • ½ cup mozzarella shredded
  • 2 cloves garlic minced
  • cup basil chiffonade
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ tsp crushed red pepper

Instructions
 

Boil the Shells

  • Fill a pot with water, salt and oil then bring it to a boil. Add the shells and cook according to package directions
  • Drain the shells and rinse under cold water. Set aside

Making the Brown Butter Alfredo Sauce

  • Brown the butter in a sauce pot. As soon as the butter is brown add the garlic and stir around for 15 seconds
    brown butter
  • Add the flour and whisk well. Let the flour cook for 2-3 minutes on low heat
  • Add the cream and whisk until there are no lumps. Add the milk, whisking until smooth
  • Stir in the parmesan cheese, salt and nutmeg. Add the chicken base if you are using it
    alfredo sauce
  • Whisk the sauce until the cheese has melted and you have a smooth consistency. Remove from the heat and set aside

Mix the Pumpkin and Cheese Filling

  • Add all filling ingredients to a medium sized mixing bowl and mix until well combined
    pumpkin cheese filling mix

Filling and Baking the Shells

  • Preheat the oven to 350°F and spray a baking dish with non stick cooking spray
  • Spread a small amount of sauce in the bottom of the baking dish
  • Fill each shell with approximately 1.5 tablespoon pumpkin cheese filling and place in the dish open side up
    stuffed shells ready for sauce and the oven
  • Once all shells are filled pour the sauce over the top of all the shells. Use a spoon to spread sauce out trying to cover the tops of all the shells
  • Bake for 30 minutes until shells are bubbly. Serve hot and enjoy!
    cooked shells with melted cheese

Nutrition

Calories: 585kcalCarbohydrates: 21gProtein: 26gFat: 45gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 135mgSodium: 2361mgPotassium: 399mgFiber: 3gSugar: 8gVitamin A: 12703IUVitamin C: 8mgCalcium: 759mgIron: 2mg
Tried this recipe?Let us know how it was!