Description
Tender jumbo pasta shells filled with creamy pumpkin, ricotta, Parmesan, garlic, sage, and warm spices, baked in a silky Parmesan cream sauce and finished with burrata, crispy sage, toasted pecans, and hot honey.
Ingredients
For the Pumpkin Filling:
20 jumbo pasta shells (200 g)
2 cups pumpkin purée (480 g)
1 cup ricotta cheese (250 g)
½ cup grated Parmesan cheese (50 g)
1 large egg (50 g)
2 cloves garlic, minced (6 g)
1 tsp dried sage (2 g)
½ tsp ground nutmeg (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Creamy Sauce:
1 cup heavy cream (240 ml)
½ cup vegetable or chicken broth (120 ml)
½ cup grated Parmesan cheese (50 g)
1 tbsp unsalted butter (14 g)
1 clove garlic, minced (3 g)
¼ tsp salt (1.5 g)
¼ tsp black pepper (0.5 g)
For the Crispy Sage & Pecans:
2 tbsp unsalted butter (28 g)
16 fresh sage leaves (10 g)
½ cup pecans, roughly chopped (55 g)
¼ tsp salt (1 g)
For Topping:
4 oz burrata cheese (115 g)
2 tbsp hot honey (42 g)
2 tbsp grated Parmesan cheese (10 g)
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package directions until just shy of al dente. Drain and rinse briefly with cool water to stop the cooking process and make the shells easier to handle.
2. In a large bowl, combine the pumpkin purée, ricotta, grated Parmesan, egg, minced garlic, dried sage, nutmeg, salt, and black pepper. Stir until everything is evenly combined and the mixture is smooth and creamy.
3. Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Pour in the heavy cream and broth, then stir in the Parmesan, salt, and black pepper. Simmer gently for 2–3 minutes, stirring occasionally, until the sauce is slightly thickened and smooth.
4. Spread a thin layer of the creamy sauce over the bottom of the prepared baking dish. Spoon the pumpkin filling into each cooked shell, filling them generously without overstuffing. Arrange the filled shells in the baking dish.
5. Pour the remaining creamy sauce around and lightly over the stuffed shells. Sprinkle with the Parmesan and cover the dish loosely with foil. Bake for 20 minutes, then remove the foil and continue baking for another 10–15 minutes, until the sauce is bubbling and the top is lightly golden.
6. While the shells are baking, melt the butter in a skillet over medium heat. Add the fresh sage leaves and cook for 1–2 minutes per side, until crisp. Add the chopped pecans and cook for another 2–3 minutes, stirring occasionally so they toast evenly. Season lightly with salt and remove from the heat.
7. Remove the baked shells from the oven and let them rest for 5 minutes. Tear the burrata into pieces and spoon it over the warm shells. Scatter the crispy sage and toasted pecans over the top, then drizzle with hot honey. Finish with a little extra Parmesan and serve warm.
Notes
Cook the shells just shy of al dente because they will continue cooking in the oven. Stir the pumpkin, ricotta, Parmesan, and seasonings until smooth for an even filling texture. Simmer the Parmesan sauce only until slightly thickened so it remains creamy while baking. Watch the sage closely while frying so the leaves become crisp without burning. Add the burrata after baking so it stays creamy and soft. Drizzle the hot honey just before serving to keep its sweet and lightly spicy flavour distinct. Cooked pumpkin can be blended until smooth and used instead of pumpkin purée. Make sure it is not excessively watery. The pumpkin filling, creamy sauce, and stuffed shells can be prepared ahead and assembled in the baking dish. Refrigerate until ready to bake. Toast the pecans separately and add them after baking to help preserve their crisp texture. Regular honey can be used instead of hot honey for a milder sweet finish. Store leftovers covered in the refrigerator and reheat gently until warmed through. Add a small splash of cream or broth if the sauce has thickened.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian