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Sage Stuffed Shells with Pumpkin Cream Sauce

Building off our original stuffed shells recipe, we’ve crafted this fall variation showcasing a fresh sage and ricotta filling topped with a decadent pumpkin cream sauce. These shells are great for a cozy night in at home or even for a family potluck when you want to show off your kitchen skills. While the ingredient list makes enough to fill one Suvie pan, this is a great recipe to double and freeze for later.  

Note: If you would like to schedule this meal, but do not want to wait for the broiler to cool before refrigerating, cook shallot and garlic with 1 tbsp olive oil in a medium skillet over medium low heat about 5-7 minutes, until tender, instead of broiling in Step 1. 

Sage Stuffed Shells with Pumpkin Cream Sauce

  • Servings: 4
  • Difficulty: 3 hours and 20 minutes
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Ingredients

  • 8 oz jumbo pasta shells, uncooked
  • 16 oz whole milk ricotta
  • 4 oz grated parmesan, plus extra for garnish 
  • ½ cup fresh sage leaves, roughly chopped
  • 2 large eggs
  • 1 (15 oz) can pumpkin puree
  • ½ cup heavy cream
  • 1 tbsp finely chopped shallot
  • 2 cloves garlic, finely chopped
  • 2 tsp honey

Directions

1) Stir shallots, garlic, and 1 tbsp olive oil together in a Suvie pan. Insert pan into the top of your Suvie and broil 10 minutes, until shallots are tender. Transfer mix to a medium bowl. Stir pumpkin puree, heavy cream, honey, and 1 tsp salt into onion and garlic mix.  

2) In a medium bowl, mix ricotta, parmesan, sage, egg, and 1 tsp salt.  Fill each shell with approximately 2 tbsp of mix. Spread ½ cup pumpkin sauce evenly over bottom of Suvie pan.

Place shells seam-side down in Suvie pan and cover with remaining pumpkin sauce.  Load into your Suvie.

3) Input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook Low for 1 hour 30 minutes

4) After the cook, remove pasta from Suvie.

5) To serve, divide pasta between plates. Garnish with additional shredded parmesan.

Alternative Cooking Instructions

  • Preheat oven to 375°F.
  • Cook shallot and garlic with 1 tbsp olive oil in a medium skillet over medium low heat about 5-7 minutes, until tender.  With a spatula, stir pumpkin puree, heavy cream, honey, and 1 tsp salt together in a medium bowl. Stir in onion and garlic mix. 
  • In a medium bowl, mix ricotta, parmesan, sage, egg, and 1 tsp salt with a spatula.  Fill each shell with approximately 2 tbsp of mix. Spread ½ cup pumpkin sauce evenly on bottom of 9×9 in baking dish. Place shells open side down in dish and cover with remaining pumpkin sauce.  Bake 35-45 minutes until shells are soft.  
  • To serve, divide pasta between plates.  Garnish with additional shredded parmesan.

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on Low for 1 hour and 30 minutes.

Nutrition

Nutritional Information per serving (4 servings per recipe): Calories 652, Total Fat 35g, Total Carbohydrates 57g, Total Sodium 671mg, Total Protein 31g

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