Luxuriously creamy, rich and comforting with the most epic garlic parmesan cream sauce that you’ll want to put on everything!
4.7 stars (6 ratings)
Ingredients
24jumbo pasta shells
2tablespoonsolive oil
2cupsricotta cheese
115-ounce can pumpkin puree
½cupfreshly grated Parmesan
1large egg
1tablespoonchopped fresh sage leaves
Pinchof nutmeg
Kosher salt and freshly ground black pepper, to taste
For the garlic parmesan cream sauce
¼cupunsalted butter
4clovesgarlic, minced
¼cupall-purpose flour
1 ½cupsmilk
½cuphalf and half
½cupfreshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Transfer to a baking sheet and drizzle with olive oil; set aside and let cool.
In a large bowl, combine ricotta, pumpkin, Parmesan, egg, sage and nutmeg; season with salt and pepper, to taste. Stuff each shell with about 2 tablespoons ricotta mixture.
To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Spread 1/2 cup cream sauce in the prepared baking dish. Arrange shells in dish, topping with remaining sauce.
Place into the oven and bake for 20-25 minutes, or until golden brown and bubbly.