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Pumpkin-Stuffed Shells with Toasted Walnuts and Arugula

Name: Pumpkin-Stuffed Shells with Toasted Walnuts and Arugula
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 cup pumpkin puree; 3 cloves garlic, minced; 2 eggs; 1 cup ricotta cheese; 2 cups Italian-blend cheese, divided; Â½ cup Parmesan cheese, grated; 1 teaspoon salt; 3-5 ounces baby arugula, plus more for garnish; 15-18 large pasta shells, cooked and rinsed; 1 cup walnuts, toasted; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 cup pumpkin puree; 1 cup half-and-half; â cup Parmesan cheese, grated; 2 tablespoons honey

This elegant fall pasta dish combines seasonal pumpkin with classic Italian ingredients like ricotta cheese and Parmesan.

Nathan Lambrecht

Print Recipe

Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country

Ingredients

Shells:

1 cup pumpkin puree
3 cloves garlic, minced
2 eggs
1 cup ricotta cheese
2 cups Italian-blend cheese, divided
½ cup Parmesan cheese, grated
1 teaspoon salt
3-5 ounces baby arugula, plus more for garnish
15-18 large pasta shells, cooked and rinsed
1 cup walnuts, toasted

Sauce:

1 tablespoon olive oil
2 cloves garlic, minced
1 cup pumpkin puree
1 cup half-and-half
⅓ cup Parmesan cheese, grated
2 tablespoons honey

Instructions

Preheat oven to 375 degrees and lightly oil an 8-by-10-inch baking dish.
In a large bowl, combine the pumpkin, garlic, eggs, ricotta, 1 ½ cups of the Italian-blend cheese, Parmesan, salt and arugula.
Stuff the shells with the prepared filling mixture and place them in the baking dish in a single layer. Sprinkle the remaining Italian-blend cheese over the shells. Bake for about 35 minutes, until golden brown and bubbly.
Meanwhile, prepare the sauce. Heat the oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant. Add remaining sauce ingredients and stir until well combined and very creamy.
Serve the sauce over the warm pasta. Garnish with walnuts and arugula.