Stuffed Shells with Pumpkin Sage Cream Sauce

With my dissertation behind me and only 21 days until I graduate and get hooded for my Ph.D. you’d think I would be care-free and excited. Not so much, more like the same old stress and anxious. I am still working on a couple last experiments per reviewers comments on my paper, job hunting, and worrying about what I am going to do if I don’t have a job lined up by the end of January when my lease runs out. With any luck that last item won’t become a reality, but in the meantime it’s a good time for some comfort food.

Stuffed Shells with Pumpkin Sage Cream Sauce 1

Stuffed shells are great comfort food. Those big shells hug in their cheesy goodness of a filling while being wrapped up in a warm blanket of sauce. Sounds like the life, doesn’t it? This sauce happens to be extra special because it is a pumpkin alfredo sauce with sage. Now wait, don’t get discouraged thinking you have to make your own alfredo sauce (but you can if you want). This recipe uses a premade jar of alfredo mixed up with pumpkin puree and a couple other flavor additions to create a great fall pasta dish.

Stuffed Shells with Pumpkin Sage Cream Sauce 2

One year ago: Individual Baked Pumpkin Oatmeal

Two years ago: Thanksgiving Recipe Roundup

Three years ago: Veggie Lasagna


Serves 4-5



16 jumbo pasta shells

15 oz. part skim ricotta cheese

3/4 cup shredded mozzarella cheese

1/3 cup grated parmesan cheese

1 egg, beaten

1/2 tsp ground sage


1/2 cup reduced sodium chicken broth (or vegetable broth for vegetarian option)

1/3 cup chopped shallots

2 cloves garlic, minced garlic

1 (15 oz.) jar alfredo sauce

3/4 cup pumpkin puree

1-1/2 tsp ground sage

1/2 tsp salt

1/2 tsp pepper


  1. Preheat oven to 350 degrees. Lightly coat a casserole dish with nonstick spray, set aside.
  2. For shells: Cook shells according to package instructions. Drain.
  3. In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, egg, and sage. Stir to combine.
  4. Divide cheese mixture evenly among shells and place stuffed shells on baking sheet temporarily.
  5. For sauce: Add broth, shallots, and garlic to medium saucepan and cook over medium heat, stirring occasionally, until shallots are tender and liquid has reduced by half.
  6. Stir in alfredo sauce, pumpkin, sage, salt, and pepper. Cook, stirring occasionally, until heated through.
  7. Pour sauce into prepared baking pan. Arrange stuffed shells on top. Bake, covered, for 15 minutes. Uncover and bake for an additional 10-15 minutes. Sprinkle with parsley and extra parmesan cheese, if desired.

Source: Adapted slightly from Lemon Tree Dwelling.


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