white wine pumpkin ricotta stuffed shells
What would a stuffed shell be without an assload of cheese?
Ingredients
- 1 lb jumbo pasta shells
- 2 tbsp butter
- 3 shallots, minced
- 4 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 1/4 tsp red pepper flakes
- 2 tbsp tomato paste
- 3/4 cup dry white wine
- 1 15-oz can pumpkin puree
- 1 cup heavy cream (or half and half/canned coconut milk)
- 2 cups whole milk ricotta
- 1 10-oz bag frozen spinach, thawed and drained
- 1 1/2 cups fontina cheese, shredded
- 1/2 cup fresh parmesan cheese, shredded
- 1 cup low-moisture mozzarella cheese, cubed
Instructions
- Preheat oven to 425 degrees.
- Bring a large pot of salted water to a boil. Cook the shells according to package directions. Drain and set aside.
- Meanwhile, melt the butter in a large oven-safe skillet over medium heat. Saute the shallots until fragrant, about 3-4 minutes. Stir in the garlic, thyme, and red pepper flakes for another minute. Swirl in the tomato paste.
- Pour in the white wine and simmer until reduced, about 2-3 minutes, scraping the bottom of the pan with a wooden spoon as you go. Stir in the pumpkin puree and heavy cream. Gently simmer for 5-10 minutes until thickened. Taste and adjust salt and pepper. Transfer to an oven-safe dish if needed.
- In a large bowl, mix together the ricotta, spinach, fontina, and parmesan. Spoon a heaping tablespoon of the filling into each shell and arrange in the skillet. Repeat until all the shells/filling is used. Scatter the cubed mozzarella evenly on top.
- Bake for 25-30 minutes until the cheese is melted, bubbly, and turning golden in spots. Serve hot with fresh herbs, as desired.
Notes
*To make ahead: Prep through step 5. Let cool completely, then cover the skillet/pan with foil and refrigerate for up to 3 days. When ready to bake, finish as directed.