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.
Servings: 6 servings
Calories: 514kcal
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!
Notes
- 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
Calories: 514kcal | Carbohydrates: 12g | Protein: 21g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 126mg | Sodium: 1183mg | Potassium: 397mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4418IU | Vitamin C: 29mg | Calcium: 563mg | Iron: 2mg