Skillet Tuscan Pumpkin Stuffed Shells
Skillet Tuscan Pumpkin Stuffed Shells
Elevate your pasta night with this Skillet Tuscan Pumpkin Stuffed Shells. This recipe fuses the rustic charm of Tuscan flavors with the cozy essence of fall, all cooked up in a single, delicious skillet. Featuring jumbo pasta shells filled with a creamy blend of creamy pumpkin, gooey golden mozzarella cheese, sundried tomatoes + kale. It's a harmonious marriage of rich, savory flavors, making it the perfect fall weeknight comfort food. Make ahead option!
What Makes Skillet Tuscan Pumpkin Stuffed Shells SO TASTY?
Among all the pasta recipes I've had the joy of sharing on Orchids + Sweet Tea, this Skillet Tuscan Pumpkin Stuffed Shells recipe holds a special place as one of my personal top five favorites---it's truly irresistible. I mean, who can say no to the appeal of creamy pasta in its many beautiful forms, especially when it's paired with the rich, velvety magic of pumpkin + golden cheesy goodness? Plus there's something so fun about jumbo shells, the way they cradle those creamy fillings makes it a HUGE hit with my family.
I am all about those Tuscan flavors too—they're so cozy and comforting! If you're a fan, be sure to check out my 'Marry Me’ Tuscan Chicken Gnocchi Soup, Comforting Tuscan White Bean Chickpea Soup,Easy Weeknight Creamy Tuscan Ravioli and last but certainly not least this drool-worthy Baked Tuscan Chicken and Gnocchi
This vegetarian pasta recipe is not only incredibly delicious, but it's also bursting with umami flavor, making it a hit with both kids + adults. It's a true crowd-pleaser, and the best part is that it comes together with simple ingredients and is easy and straightforward to make. Just pop it in the oven, and in just 30 minutes, it transforms into a golden masterpiece that'll leave everyone craving more. If you're looking for more fall pasta inspiration check out my roundup of 25 Comforting Fall Pasta Recipes next!
Jump to:
- What Makes Skillet Tuscan Pumpkin Stuffed Shells SO TASTY?
- How To Make Skillet Tuscan Pumpkin Stuffed Shells
- Ingredients
- Why You Will LOVE This Skillet Tuscan Pumpkin Stuffed Shells Recipe
- Topping Ideas for Pumpkin Stuffed Shells
- What Can I Use Instead of Sundried Tomatoes?
- Adding More Protein
- What Can I Eat With Tuscan Pumpkin Stuffed Shells Pasta?
- Choosing Your Perfect Pasta
- How To Make Your Pumpkin Sauce More Flavorful?
- Health Benefits of Pumpkin
- What Type Of Pumpkin Puree Should I Use?
- Common Q + A's for this Skillet Tuscan Pumpkin Stuffed Shells Recipe!
- More Creamy Mouthwatering Pasta Recipes
- MADE OUR RECIPE(S)?
- Skillet Tuscan Pumpkin Stuffed Shells
How To Make Skillet Tuscan Pumpkin Stuffed Shells
Creating this dish is a breeze: Start by boiling your pasta and prepare the delightful pumpkin Tuscan sauce then the enjoyable part is filling those shells with the rich pumpkin-packed saucy goodness. Finally, bake it in the oven until it reaches a golden, cheesy perfection.
Ingredients
For the Stuffed Shells:
- Jumbo shells (or Conchiglioni pasta): Hearty pasta shells to hold the luscious filling.
For the Filling:
- Organic pumpkin puree: Provides a creamy and slightly sweet base.
- Organic kale: Adds a nutritious and earthy touch to the stuffing.
For the Tuscan Sauce:
- Extra virgin olive oil: Infuses a rich flavor into the sauce.
- Garlic cloves, minced: Brings a robust, savory note to the dish.
- Sundried tomatoes: Offer a chewy texture and intense, sweet-tart flavor.
- Lemon juice, freshly-squeezed: Provides a zesty, citrusy twist that brightens the sauce.
- Homemade Tuscan Blend (See below on how to make your own)
- Organic tomato paste: Adds depth and thickness to the sauce.
- Organic heavy cream: Makes the sauce creamy, velvety, and indulgent. I use Organic Valley.
- Organic vegetable stock: Provides a savory base for the sauce. Whole Foods has a great organic option!
- Shredded mozzarella cheese: Melts into a gooey, cheesy delight.
- Freshly grated parmesan cheese: Offers a creamy, cheesy finish, elevating the overall flavor. (See FAQ for more cheese options)
HOMEMADE TUSCAN BLEND:
Creating your own special Tuscan blend is a simple and quick process, taking just a few minutes of your time. However, if you're in a rush or want an easy solution, you can always choose a quality pre-packaged option like McCormick's.
Here's what you'll need if you want to make your own + Feel free to customize to your liking!
- 1 Tbsp smoked paprika
- 2 tsps dried parsley
- 2 tsps dried basil
- 2 tsps dried oregano
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp dried rosemary
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS DISH!
Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Skillet Tuscan Pumpkin Stuffed Shells Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
Why You Will LOVE This Skillet Tuscan Pumpkin Stuffed Shells Recipe
- Bold flavors that will tantalize your taste buds.
- A change up with the use of pumpkin--While we still love a good sweet take on pumpkin in baked goods, the savory pumpkin twist is so underrated!
- Great to make ahead of time. This is the perfect weeknight meal prep meal recipe because it can be made in advance and stored in the refrigerator.
- Family-friendly (Well, everyone in my family seems to love it, Haha.)
- A crowd-pleasing combination that will have everyone coming back for seconds.
- It’s absolutely delicious----creamy cheesey melty goodness!
- It’s meatless--but still works for any eater.
Topping Ideas for Pumpkin Stuffed Shells
While I love this Tuscan Pumpkin Stuffed Shells Recipe dinner as-is, straight from the pan, you can dress it up with toppings if you like.
For extra flavor, color, and texture, you can try:
- Candied bacon (If you eat meat)
- Chopped nuts, such as toasted pecans or walnuts
- Sliced jalapeños for a bit more heat
- Roasted pumpkin seeds for texture
- Black olives
- Grated lemon zest --adds a zesty, citrusy twist that brightens up the dish.
- More parmesan cheese
- Toasted panko bread crumbs
If you discover a new favorite topping idea, be sure to let me know in the comments section below!
What Can I Use Instead of Sundried Tomatoes?
If you aren't the biggest fan of sundried tomatoes or just don't have them on hand, here are a few great alternatives for you to choose from so that you can still enjoy this delicious pumpkin pasta dish:
- Roasted herb tomatoes
- Tomato puree
- Roasted bell peppers
- Canned tomatoes
- Tomato sauce or paste
- Fresh tomatoes
Adding More Protein
If you'd like to add protein to this Tuscan Pumpkin Stuffed Shells dish, it's easy to do, regardless of your diet!
PLANT-BASED PROTEIN OPTIONS:
- Crispy seared or baked tofu cubes
- Roasted chickpeas
- Crumbled stir-fried seitan
- Crumble vegan bacon on top
- Sautéed cauliflower florets or broccoli
- Sautéed asparagus, Brussels sprouts, etc.
MEAT-BASED PROTEIN OPTIONS:
- Salmon
- Shredded chicken
- Candied bacon
- Shrimp
- Homemade meatballs!
What Can I Eat With Tuscan Pumpkin Stuffed Shells Pasta?
When it comes to serving these mouthwatering Tuscan Pumpkin Stuffed Shells there are some options that will truly elevate your meal. First off, don't forget to have some bread on hand. I love this homemade Cheesy Kale Garlic Bread. Trust me; you'll want to dip it into that luscious, saucy goodness.
If you want a little freshness, serve it with a salad on the side, like this Fall Harvest BBQ Chickpea Kale Salad, Fall Harvest Apple Kale Salad or this Best Buffalo Chickpea Kale Salad. It's like a fresh burst of flavor that complements this easy weeknight dinner beautifully.
But here's the thing. This creamy pumpkin pasta is so darn amazing that you can honestly enjoy it all by itself. Seriously, the giant shell pasta + luscious pumpkin sauce is everything! It's just bursting with flavor. So, feel free to dig in and savor every single bite. It's a dish that stands tall on its own!
Choosing Your Perfect Pasta
Traditionally, this dish is made with jumbo pasta shells or conchiglioni shells. However, if you can't find them or don't have any on hand, here are some other great options to consider-
I love using jumbo shells because they do a beautiful job of embracing and holding onto the sauce. But any of these pasta varieties would work for this dish -
- Jumbo Rigatoni
- Manicotti Tubes
- Cannelloni
And if you want to just use the sauce without 'stuffing the pasta' here are a few more options -
- Penne
- Paccheri
- Orecchiette
- Spirals
- Ravioli or gnocchi would also go wonderfully with this sauce combo!
How To Make Your Pumpkin Sauce More Flavorful?
It’s all about the seasoning! Whether you choose to keep things simple or a bit more complex, adding seasoning to your sauce is KEY! Adding flavor to the base of your sauce with garlic and seasonings (Tuscan seasoning in this case) will add more depth to your creamy pasta and allow everything else to marry together well.
Just let it all simmer together and slowly bubble as the seasonings infuse deeply.
Health Benefits of Pumpkin
Oh, pumpkin, the unsung hero of the fall season! It's not just about those delightful pumpkin spice lattes; this versatile veggie packs a punch when it comes to health benefits. First off, it's loaded with essential nutrients and antioxidants like beta-carotene, which is great for your eyes + skin. Plus, its high fiber content can do wonders for your digestive system and even help with weight management.
Pumpkins also give your immune system a boost with vitamin C and zinc. So, whether you're sipping on a pumpkin latte or indulging in another pumpkin dish, you're doing your body some real good!
What Type Of Pumpkin Puree Should I Use?
It must be noted that this recipe (and most sweet or savory pumpkin recipes) calls for 100% pumpkin puree, NOT pumpkin pie filling! Pumpkin pie filling is quite literally the sweet pumpkin custard that you find in traditional pumpkin pie. It already contains sugar, cinnamon, clove, and other ingredients that make a pie filling.
Adding pumpkin pie filling to a dish that calls for 100% pumpkin puree will add an un-welcomed sweetness, essentially ruining the dish. Even if you are unsure of what type of pumpkin a recipe is calling for, go for the 100% pumpkin puree. I love using the brand Libby's.
Common Q + A's for this Skillet Tuscan Pumpkin Stuffed Shells Recipe!
Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
Yes! Cook your pasta and let it cool completely before storing in an air-tight refrigerator for 3-5 days. Place the pumpkin puree in an air tight container to refrigerate overnight as well; you can season it with a bit of tuscan seasoning as well if desired. On the day of, remove everything to room temp., about 10-15 minutes and continue assembly STEPS.
Of course! To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, etc.
Absolutely! While Parmesan cheese is great, you can experiment with other cheeses like Gruyère, Pecorino Romano, or even a blend for unique flavors.
You can use coconut milk or almond milk for a lighter, dairy-free option, or you can try Greek yogurt for a creamy texture with fewer calories.
More Creamy Mouthwatering Pasta Recipes
If you enjoyed this Skillet Tuscan Pumpkin Stuffed Shells recipe, make sure to add these irresistible pasta dishes to your "must-make next" list!
- Vegan Bolognese Pasta
- Creamy Vegan Sweet Potato Pasta Skillet
- Easy Bruschetta Pasta with Parmesan
- Creamy Garlic Tomato Conchiglioni Pasta
- Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce
- Parmesan Garlic Shrimp Scampi with Linguine
MADE OUR RECIPE(S)?
If you tried this Skillet Tuscan Pumpkin Stuffed Shells recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.
Skillet Tuscan Pumpkin Stuffed Shells
Ingredients
- 1 (12 oz.) box Jumbo shells (You can also use Conchiglioni pasta)
- 2 (15 oz.) can organic pumpkin puree
- 2 cups chopped organic kale
HOMEMADE TUSCAN BLEND:
- 1 tablespoon smoked paprika
- 2 tsps dried parsley
- 2 tsps dried basil
- 2 tsps dried oregano
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
TUSCAN SAUCE:
- 2 Tbsps Extra virgin olive oil
- 4 garlic cloves, minced
- 5-6 sundried tomatoes
- ½ lemon, freshly-squeezed
- 1 ½ Tbsps homemade tuscan blend
- 2 Tbsps tomato paste, organic
- 1 ½ cups organic heavy cream
- ½ cup organic vegetable stock
- 1 cup shredded mozzarella cheese, organic
- 1 cup freshly-grated parmesan cheese
TOPPING:
- 2 cups shredded mozzarella cheese, organic
Instructions
BOIL THE PASTA:
- Cook pasta according to packaging. NOTE: jumbo shells or Conchiglioni pasta doesn’t take a long time to cook, usually 10-12 minutes (however, you should cook at 9-10 minutes or so—‘al dente’).
TO MAKE THE TUSCAN SAUCE:
- In a medium 10-inch deep skillet over medium-high heat, add the olive oil until heated. Add the minced garlic, sautéing until fragrant, about 1-2 minutes.
- Add in the tuscan blend seasoning and stir until combined. Add in the sundried tomatoes and tomato paste, stirring until combined.
- Reduce the heat to medium-low and slowly add in the heavy cream, veggie stock, and lemon juice, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the mozzarella cheese and grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes.
- Add in the chopped kale and tomatoes, stirring until combined and let everything simmer for 2-3 minutes. Remove from heat.
ASSEMBLE + BAKE:
- Preheat the oven to 400 degrees Fahrenheit.
- Prepare a 12-inch oven-safe skillet by lightly greasing it with olive oil. Stuff each cooked jumbo shell with 1-2 Tbsps of the pumpkin puree and arrange it in the skillet, stuffed side up. Repeat this until all shells are stuffed and lined side-by-side.
- Carefully pour slightly cooled tuscan sauce atop the stuffed shells followed by sprinkles of shredded mozzarella cheese, until shells are mostly covered.
- Bake stuffed shells (in the middle rack) until everything is fully warmed through and the cheese has melted on the tops, about 18-20 minutes.
- Once done, remove from oven and let cool slightly before serving.
- Bon Appetit!
Tips & Tricks
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- MAKE AHEAD: Cook your pasta and let it cool completely before storing in an air-tight refrigerator for 3-5 days. Place the pumpkin puree in an air tight container to refrigerate overnight as well; you can season it with a bit of tuscan seasoning as well if desired. On the day of, remove everything to room temp., about 10-15 minutes and continue assembly STEPS.
- VEGGIES: If preferred, you can always add other greens to the mix for additional flavor such as Broccoli, Spinach or Collard Greens.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
Nutrition
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