Night 1: Cheesy Pumpkin Stuffed Shells
Total time: 45 minutes
Active time: 15 minutes
Serves: 6-8
When it comes to stuffed foods, cheesy stuffed pasta shells are always a winning dish. This autumn-inspired dish is the perfect meal to cozy up with under the open roof of your Sukkah, packed with family-friendly cheese, a hint of seasonal pumpkin, and topped with crunchy, flavor-packed toasted breadcrumbs, it’s an upgraded version of your family’s macaroni and cheese recipe!
Equipment
None
Ingredients
1 ½ cup canned pumpkin
1 ½ cup ricotta cheese
1 cup shredded mozzarella cheese, divided
½ cup parmesan cheese, freshly grated
1 large egg
24 jumbo shells, cooked al-dente
¼ cup breadcrumbs
1 tsp garlic powder
1 tsp smoked paprika
2 tbsp olive oil
¼ cup fresh parsley, chopped
Sea salt and pepper, to taste
Preparation
Preheat the oven to 350°F. Generously grease a 9x13” baking pan.
In a medium bowl, combine pumpkin, ricotta, ½ cup mozzarella, parmesan, egg, salt and pepper.
Stuff each shell with 1 heaping tablespoon of filling, and arrange in the baking dish.
In a medium bowl combine breadcrumbs, garlic powder, paprika, olive oil, parsley, salt and pepper.
Sprinkle over the shells. Top with remaining mozzarella cheese.
Cover with foil and bake for 20 minutes.
Remove foil, and bake for an additional 5-7 minutes or until cheese is fully melted.
Enjoy!
Notes
Get your kids in the kitchen, and have them help to stir and stuff the filling.
Use pureed butternut squash or sweet potato instead of pumpkin.
Be sure to use pure pumpkin puree, not pumpkin pie filling.
This can be prepared a day in advance, and cooked before serving.