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Pumpkin Stuffed Shells


1 12-ounce pkg Jumbo Pasta Shells
1/2 cup butter
1/4 cup, plus 2 tbsp all purpose flour
1 and 1/2 cups milk
1 and 1/2 cups grated Parmesan or Romano cheese
2 cups pumpkin puree
2 cups ricotta cheese
1 cup chopped raw spinach
Salt & pepper to taste
1 clove garlic, crushed
Olive oil
1 cup shredded mozzarella cheese


Preheat oven to 350°. Cook Pasta according to package directions. *Do not overcook or pasta will tear when shells are stuffed.
Melt butter in medium saucepan. Stir in flour; continue stirring and add milk. When sauce thickens, stir in 1/2 cup Parmesan cheese. If too thick, add 1/2 cup milk. Season to taste and set aside.
In medium bowl, combine 1 cup Parmesan cheese, pumpkin, ricotta, spinach, salt, pepper and garlic. Lightly oil a 2-quart baking dish. Stuff shells with pumpkin filling and place in baking dish; cover shells with sauce. Sprinkle mozzarella over top. Bake 30-35 minutes, until golden and bubbly. Cool 10 minutes before serving. Serves 6-8.

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