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Stuffed Shells w/Pumpkin Sage Cream Sauce

Author Cathy Trochelman


  • 12 jumbo pasta shells for less full shells, use 18 jumbo pasta shells
  • 15 oz. ricotta cheese I used fat free
  • ¾ c. shredded mozzarella cheese
  • c. grated parmesan cheese
  • 1 beaten egg
  • ½ teaspoon ground sage


  • ½ c. chicken broth
  • c. chopped shallots
  • 1 teaspoon minced garlic 2 cloves
  • 1 15 oz. jar alfredo sauce (I used Classico Light)
  • ¾ c. pumpkin puree
  • 1 ½ teaspoon ground sage
  • ½ teaspoon salt
  • ½ teaspoon pepper


  1. Cook shells according to package instructions. Drain.
  2. In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, egg, and ½ teaspoon ground sage. Stir to combine.
  3. Divide cheese mixture evenly among shells and place stuffed shells on a baking sheet temporarily.

For sauce:

  1. Cook broth, shallots, and garlic in medium saucepan over medium heat, stirring occasionally, until shallots are tender and liquid has reduced by half.
  2. Stir in alfredo sauce, pumpkin, sage, salt, and pepper.
  3. Cook, stirring occasionally, until heated through.
  4. Pour sauce into baking pan; arrange stuffed shells on top.
  5. Bake, covered, at 350 degrees for 15 minutes.
  6. Uncover and bake for an additional 10-15 minutes. Sprinkle with extra mozzarella or parmesan cheese, if desired.
  7. (*Sauce recipe adapted from Buitoni)