Name: Creamy Pumpkin & Sweet Potato Stuffed Shells with Burrata, Pecans & Maple Honey
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: For the Stuffed Shells; 20 jumbo pasta shells (200 g); 1 cup pumpkin purée (245 g); 1 cup roasted sweet potato, mashed (225 g); 1/2 cup ricotta cheese (125 g); 1/2 cup grated Parmesan cheese (50 g); 1 large egg (50 g); 1 tsp dried sage (1 g); 1/2 tsp ground nutmeg (1 g); 1/2 tsp garlic powder (1.5 g); 1/2 tsp sea salt (3 g); 1/4 tsp black pepper (0.5 g); For the Creamy Sauce; 1 tbsp unsalted butter (14 g); 1 tbsp all-purpose flour (8 g); 1 1/2 cups whole milk (360 ml); 1/2 cup heavy cream (120 ml); 1/2 cup grated Parmesan cheese (50 g); 1/2 tsp garlic powder (1.5 g); 1/4 tsp ground nutmeg (0.5 g); 1/4 tsp sea salt (1.5 g); 1/4 tsp black pepper (0.5 g); For the Topping; 4 oz burrata cheese (115 g); 1/2 cup pecans, roughly chopped (55 g); 2 tbsp maple syrup (30 ml); 1 tbsp honey (21 g); 1 tsp fresh thyme leaves (1 g); 1/4 tsp cinnamon (0.5 g)

Description

A comforting baked pasta dish filled with creamy pumpkin, roasted sweet potato, ricotta, and Parmesan, baked in a rich velvety sauce and finished with torn burrata, maple-honey pecans, and fresh thyme.

Ingredients

For the Stuffed Shells

20 jumbo pasta shells (200 g)

1 cup pumpkin purée (245 g)

1 cup roasted sweet potato, mashed (225 g)

1/2 cup ricotta cheese (125 g)

1/2 cup grated Parmesan cheese (50 g)

1 large egg (50 g)

1 tsp dried sage (1 g)

1/2 tsp ground nutmeg (1 g)

1/2 tsp garlic powder (1.5 g)

1/2 tsp sea salt (3 g)

1/4 tsp black pepper (0.5 g)

For the Creamy Sauce

1 tbsp unsalted butter (14 g)

1 tbsp all-purpose flour (8 g)

1 1/2 cups whole milk (360 ml)

1/2 cup heavy cream (120 ml)

1/2 cup grated Parmesan cheese (50 g)

1/2 tsp garlic powder (1.5 g)

1/4 tsp ground nutmeg (0.5 g)

1/4 tsp sea salt (1.5 g)

1/4 tsp black pepper (0.5 g)

For the Topping

4 oz burrata cheese (115 g)

1/2 cup pecans, roughly chopped (55 g)

2 tbsp maple syrup (30 ml)

1 tbsp honey (21 g)

1 tsp fresh thyme leaves (1 g)

1/4 tsp cinnamon (0.5 g)

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Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish and set it aside.

2. Cook the jumbo pasta shells according to the package directions until just al dente. Drain and rinse briefly with cool water to stop the cooking process. Set the shells aside and keep them separated so they do not stick together.

3. In a large bowl, combine the pumpkin purée, mashed roasted sweet potato, ricotta, Parmesan, egg, dried sage, nutmeg, garlic powder, sea salt, and black pepper. Stir until the mixture is smooth, creamy, and evenly combined.

4. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the milk and heavy cream until smooth. Add the Parmesan, garlic powder, nutmeg, salt, and black pepper.

5. Cook the sauce for 3–5 minutes, stirring frequently, until creamy and slightly thickened. Remove from the heat.

6. Spread about half of the creamy sauce over the bottom of the prepared baking dish. Spoon the pumpkin and sweet potato filling into each cooked shell, filling them generously without overstuffing.

7. Arrange the filled shells in the baking dish with the filling facing upward. Pour the remaining creamy sauce around and lightly over the shells, leaving some of the filling visible.

8. Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for another 10–12 minutes, until the sauce is bubbling and the edges are lightly golden.

9. While the shells are baking, place the chopped pecans in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently. Add the maple syrup, honey, and cinnamon.

10. Stir the pecans for another 1–2 minutes, until glossy and lightly caramelized. Remove from the heat and let them cool slightly.

11. Remove the stuffed shells from the oven and let them rest for about 5 minutes. Tear the burrata into pieces and scatter it over the warm shells, allowing the creamy centre to soften gently from the heat.

12. Sprinkle the maple-honey pecans evenly over the burrata and stuffed shells. Finish with fresh thyme leaves.

13. Serve warm while the pasta is tender, the pumpkin filling is creamy, and the burrata is soft. Spoon some of the creamy sauce from the bottom of the dish over each serving.

Notes

Cook the shells just until al dente so they remain slightly firm and are easier to fill. Mash the sweet potato thoroughly so it blends smoothly with the pumpkin and ricotta. Do not overfill the shells so they hold their shape during baking. Cover the dish during the first part of baking to help prevent the exposed pasta edges from drying out. Add the burrata after baking to preserve its soft, creamy texture. Watch the pecans carefully once the maple syrup and honey are added because they can caramelize quickly. Smooth roasted butternut squash can be used instead of pumpkin purée. Fresh mozzarella or small spoonfuls of ricotta can replace the burrata. Additional maple syrup can be used instead of honey for a more maple-forward topping. The filling, sauce, and assembled shells can be prepared ahead of time and refrigerated until ready to bake. Allow additional baking time if needed when starting from chilled. Serve with a crisp green salad, roasted vegetables, steamed greens, or a fresh citrus salad. Store leftovers in an airtight container in the refrigerator and reheat gently in the oven or microwave until warmed through.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: Italian