Pumpkin and Ricotta Stuffed Pasta Shells
This Roasted Pumpkin and Ricotta Stuffed Pasta Shells are such delicious comfort food. There are few things in the culinary world that are more satisfying than having a dish of baked pasta bubbling away in the oven. The edges of the pasta become crispy and brown whilst the filling remains rich and creamy. This is truly a crowd-pleasing meal! Stuffed shells are the ultimate comfort food. The shells are filled with a full-flavoured ricotta and pumpkin filling and topped with a creamy garlic and parmesan sauce. And then, it is topped with more grated parmesan to finish it off, and this bakes to golden deliciousness.
A pasta bake is second to none when it comes to comfort food – it ticks all the boxes. Ideal to prepare in advance, it makes for a more relaxed mealtime. It is generally accepted by fussy eaters and is perfect for hiding vegetables, as in this recipe. The creamy, comforting filling makes this recipe a hit with everyone around the dinner table. And if there should happen to be any, leftovers are great the next day.
Ingredients:
- 1 tbsp extra virgin olive oil
- 500 g (1 lb) pumpkin
- 500 g (1 lb) ricotta – full fat
- 2 tbsp fresh sage – finely chopped
- 1/4 tsp nutmeg – freshly grated
- 1 cup (100 g) grated Parmesan cheese
- salt and pepper – to taste
- 26 large pasta shells (conchiglioni)
- Sauce:
- 1/4 cup (60 g) butter
- 1/4 cup (40 g) flour
- 2 cups (500 ml) milk
- 5 cloves garlic – peeled and finely chopped
- 1/2 cup (50 g) grated Parmesan cheese
- salt and pepper – to taste
- Topping:
- 1/4 cup (25 g) grated Parmesan cheese
- fresh sage leaves – optional