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jumbo pasta shells stuffed with orange pumpkin and goat cheese filling baked in cream sauce, in a wide horizontal shot in a baking dish topped with sage, warm cozy light, shallow depth of field, landscape orientation

Pumpkin and Goat Cheese Stuffed Shells

Pasta shells filled with pumpkin and goat cheese, baked with a light cream sauce.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 20 jumbo pasta shells
  • 1 cup pumpkin puree
  • 4 oz goat cheese
  • 1 cup ricotta
  • 1 cup cream
  • 1/2 cup grated parmesan
  • 1/2 tsp sage

Method
 

  1. Boil the pasta shells until just shy of tender, then drain.
  2. Mix the pumpkin, goat cheese, ricotta, and sage into a creamy filling.
  3. Spread the cream in a baking dish and stuff each shell with the filling.
  4. Nestle the shells in the dish and sprinkle with parmesan.
  5. Bake at 375F for 25-30 minutes until bubbling and golden on top.

Notes

Undercook the shells slightly since they finish baking in the oven.