Pumpkin and Cheese Stuffed Shells
Krista Stechman
Creamy pumpkin and cheese filled shells topped with brown butter alfredo sauce
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course dinner
Cuisine italian
Servings 6 people
Calories 585 kcal
Brown Butter Alfredo Sauce
Pumpkin and Cheese Filling
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
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
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
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
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!
Calories: 585kcalCarbohydrates: 21gProtein: 26gFat: 45gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 135mgSodium: 2361mgPotassium: 399mgFiber: 3gSugar: 8gVitamin A: 12703IUVitamin C: 8mgCalcium: 759mgIron: 2mg