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Pumpkin Stuffed Shells with Spinach and Creamy Pumpkin Sauce Recipe

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4.4 from 3 reviews

Delicious and creamy Pumpkin Stuffed Shells featuring jumbo pasta shells filled with a savory spinach and ricotta mixture, baked in a rich pumpkin-based béchamel sauce made with cashews and cauliflower. This comforting autumn-inspired dish is perfect for a hearty family meal and combines flavors of garlic, nutmeg, and parmesan for a unique twist on classic stuffed shells.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Shells

  • 12 ounces jumbo shells

Spinach Filling

  • 5 ounces baby spinach
  • 1 large garlic clove, minced
  • 2 teaspoons olive oil
  • 15 ounces ricotta cheese
  • 1/3 cup parmesan cheese (plus more for topping)
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • Pinch of nutmeg

Pumpkin Sauce

  • 2/3 cup raw cashews
  • 1 1/2 cups cauliflower florets
  • 2 teaspoons minced fresh garlic
  • 1/4 cup olive oil
  • 1 cup pumpkin puree
  • 1 teaspoon salt
  • 3/4 cup water or low-sodium broth
  • 1/2 teaspoon lemon juice
  • 2 cups water (for boiling cashews and cauliflower)

Instructions

  1. Cook the Shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to the package directions until al dente. Drain and rinse gently with cold water to stop the cooking process. Set aside to cool.
  2. Prepare the Spinach: Heat a medium skillet over medium heat. Add 2 teaspoons olive oil, baby spinach, and one minced garlic clove. Cook until the spinach is tender and wilted, about 5 minutes. Season lightly with a pinch of salt, then remove from heat and let cool. Roughly chop the cooked spinach once cooled.
  3. Make the Filling: In a large bowl, combine ricotta cheese, parmesan cheese, 1/4 teaspoon salt, red pepper flakes, nutmeg, and the chopped spinach mixture. Stir well and season to taste. Set aside.
  4. Prepare the Pumpkin Sauce Base: In a medium saucepan, combine raw cashews, cauliflower florets, and 2 cups water. Bring to a boil, then reduce heat to medium and simmer for 10 minutes until cashews and cauliflower are softened. Drain and transfer to a blender.
  5. Sauté Garlic for Sauce: Using the same skillet, heat 1/4 cup olive oil over medium heat. Add 2 teaspoons minced fresh garlic and cook just until fragrant, about 30 to 60 seconds. Be careful not to burn the garlic.
  6. Blend the Pumpkin Sauce: Add the sautéed garlic with olive oil from the skillet to the blender containing cashews and cauliflower. Also add pumpkin puree, 1 teaspoon salt, 3/4 cup water or low-sodium broth, and 1/2 teaspoon lemon juice. Blend until very creamy and smooth to form the pumpkin béchamel sauce.
  7. Preheat the Oven: Set your oven to 350°F (175°C) to heat while you assemble the dish.
  8. Assemble the Stuffed Shells: Spread a generous layer of the pumpkin sauce on the bottom of a 9 x 13-inch roasting pan. Stuff each cooked shell generously with the spinach and cheese filling, careful not to overfill. Place the stuffed shells in the pan on top of the pumpkin sauce layer.
  9. Cover with Sauce and Cheese: Pour the remaining pumpkin sauce evenly over the stuffed shells. Sprinkle additional parmesan cheese on top if desired. Cover the pan tightly with foil.
  10. Bake: Bake covered for 20 minutes until the sauce is hot and cheese is melted. Remove foil and bake for an additional 5 minutes to lightly brown the top. Remove from oven and serve warm.

Notes

  • Use low-sodium broth instead of water for richer flavor in the pumpkin sauce.
  • If cashews are not available, macadamia nuts can be a substitute but will alter flavor slightly.
  • For a vegan version, substitute ricotta and parmesan with plant-based alternatives and check all other ingredients for vegan compliance.
  • The sauce can be made ahead and refrigerated to speed up assembly.
  • Leftovers store well in the refrigerator for 2-3 days and can be reheated covered in the oven or microwave.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Find it online: https://dishiary.com/pumpkin-stuffed-shells-with-spinach-and-creamy-pumpkin-sauce-recipe/