3-cheese stuffed shells smothered with a creamy pumpkin sage alfredo sauce. Fall comfort food at its best.
Woo hoo! The weekend is finally here! And I am READY. I am ready for slower mornings, more relaxed afternoons, and a couple nights of no rushing around to get everything done before bedtime! I don’t know about you….but I look forward to weekends like nothing else. Even though I’m a stay at home mom, and it sometimes feels like all my days blend together anyway, there is something about weekends that I NEED! Especially during the school year!
And…..I’m kinda picky about our weekends. I want them to be not too empty, not too full, and definitely not full of things I don’t really want to do! In other words, I want them to be just right! At least as often as possible. This weekend? This weekend feels like one of those “just right” weekends. Tonight I get a fun night out with the ladies, tomorrow we have soccer games and a close family friend’s birthday party, and Sunday we have nothing to do but church in the morning and football in the afternoon. Just right if you ask me!
Not only do we get some good family time, some fun time with friends, and plenty of time to relax…..but there is very little need for me to cook! Which always feels just right, especially on the weekend. But….because I know that some of you WILL be cooking this weekend….I wanted to leave you with this delicious stuffed shells recipe. It’s simple to make and oh so delicious to eat. Perfect for a slow weekend, a busy weekend, or whatever type of weekend you’re about to have. Whatever it is, I hope you’re ready…and I hope it’s a good one!
Ingredients
- 12 jumbo pasta shells for less full shells, use 18 jumbo pasta shells
- 15 oz. ricotta cheese I used fat free
- 3/4 c. shredded mozzarella cheese
- 1/3 c. grated parmesan cheese
- 1 beaten egg
- 1/2 tsp. ground sage
Sauce
- 1/2 c. chicken broth
- 1/3 c. chopped shallots
- 1 tsp. minced garlic 2 cloves
- 1 15 oz. jar alfredo sauce (I used Classico Light)
- 3/4 c. pumpkin puree
- 1 1/2 tsp. ground sage
- 1/2 tsp. salt
- 1/2 tsp. pepper
Instructions
- Cook shells according to package instructions. Drain.
- In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, egg, and 1/2 tsp. ground sage. Stir to combine.
- Divide cheese mixture evenly among shells and place stuffed shells on a baking sheet temporarily.
For sauce:
- Cook broth, shallots, and garlic in medium saucepan over medium heat, stirring occasionally, until shallots are tender and liquid has reduced by half.
- Stir in alfredo sauce, pumpkin, sage, salt, and pepper.
- Cook, stirring occasionally, until heated through.
- Pour sauce into baking pan; arrange stuffed shells on top.
- Bake, covered, at 350 degrees for 15 minutes.
- Uncover and bake for an additional 10-15 minutes. Sprinkle with extra mozzarella or parmesan cheese, if desired.
- (*Sauce recipe adapted from Buitoni)
Enjoy!
WOW! Just WOW! This sounds…. just insanely delicious. And the fact that I think I’d actually be able to replicate it myself is the best news I’ve heard all day. Pinned it!!
Bailey
http://akabailey.blogspot.com
These look so delicious. Another wonderful idea. ☺
Love the combo of pumpkin sage…yummy! I am with you girl, bring on the weekend! So nice to have family time, plain and simple!
First time visiting your site after I saw these delicious shells on Pinterest. Can’t wait to try them! Pinned.
Oh wow this must happen!
Anything with “cream sauce” in the name is my idea of a good dinner! I haven’t tried pumpkin in savory dishes very much, but I might be starting with this one. Thank you for sharing this at Saturday Night Fever!
Oh my goodness! This looks absolutely delicious! I am happily featuring this recipe on Tickled Pink Features tomorrow!!
Thanks for linking up.
Just made this for dinner tonight and it was delicious! I sauteed some kale for the side and it was just amazing. Highly recommend this recipe!
I rarely think to use pumpkin in dinner instead of just baked goods. These stuffed shells look so comforting, though. Pinned!
I have a similar recipe and we LOVE it! I bet the sage cream sauce sends it over the top! I need to try that!
I haven’t tried it yet, but I am wondering about the pumpkin, since it’s just 3/4 of a cup, can I use more? What does that do to the recipe? Can I put some in the ricotta mixture?
I don’t see why not! Sounds fun!