Description
Creamy Pumpkin Stuffed Shells with Spinach and Pesto Flavor combine tender pasta shells filled with velvety pumpkin puree, fresh spinach, herby pesto, and melted cheese for a comforting autumn dinner. Perfect for chilly evenings or festive gatherings, this recipe is simple to prepare yet elegant enough for guests. The balance of creamy pumpkin and aromatic pesto makes every bite a taste of fall.
Ingredients
Instructions
1. Preheat oven to 375°F (190°C) and grease a baking dish
2. Bring a large pot of salted water to a boil and cook shells until al dente, about 9–10 minutes; drain and cool
3. Heat olive oil in a skillet over medium heat, sauté garlic for 30 seconds, add spinach and cook until wilted; cool and drain
4. In a bowl combine pumpkin puree, ricotta, half the mozzarella, pesto, salt, pepper, Italian seasoning, and cooked spinach
5. Fill each shell with the pumpkin-spinach mixture and arrange in the baking dish
6. (Optional) Whisk heavy cream with a spoonful of pesto and pour over shells for extra creaminess
7. Sprinkle remaining mozzarella and Parmesan over shells, cover with foil and bake 20 minutes, remove foil and bake 10–15 minutes until cheese is bubbly
8. Let rest 5 minutes, garnish with extra pesto or fresh basil, and serve
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: dinner
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 serving (5 shells)
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 20
- Cholesterol: 60
Keywords: pumpkin stuffed shells, spinach stuffed shells, pesto pumpkin pasta, fall comfort food, vegetarian dinner, autumn recipes, cozy pumpkin dinner, stuffed shells