Pumpkin and Mushroom Stuffed Shells with Cheese

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Does the perfect autumn pasta exist? I think so, and here it is. These scrumptious pumpkin and wild mushroom stuffed shells with gruyere and ricotta cheese make for an amazing fall meal. And they are baked in a delicious pumpkin sauce until the cheese gets nice and melty.

A bowl of pumpkin and mushroom stuffed shells with cheese on a cloth napkin.

Crunchy walnuts add the perfect bit of texture. And a dusting of freshly grated nutmeg perfectly compliments the umami and nutty flavours of these stuffed shells. Those deep pockets of stuffed pasta are divine to cut into. And it's really quite easy to make.

材料
代用
作り方
キッチングッズ
保存
FAQ
📖 レシピ

Close up of pumpkin and mushroom stuffed shells with cheese in a bowl.

Looking for more delicious recipes to make with pumpkin? Try these soft pumpkin cookies for a tasty treat, or パンプキンフレンチトースト for a wonderful fall breakfast.

材料

Jumbo pasta shells
オリーブオイル - Or your favourite neutral cooking oil.
タマネギ
Wild mushrooms - You can use whatever edible wild mushrooms you prefer. I found these beautiful chanterelles and oyster mushrooms at the market.
にんにく
クルミ - To add some texture.
Red pepper flakes - To add a tiny hint of spice.
Gruyère cheese - A sweet, nutty, and slightly salty cheese from Gruyères, Switzerland. It adds a nutty creaminess that is just perfect for these pumpkin stuffed shells.
リコッタチーズ - A soft and creamy Italian cheese that is excellent for stuffing pastas.
Pumpkin purée - If you are using canned pumpkin purée, ensure that it is 100% pumpkin purée and not pumpkin pie filling.
牛乳
Chicken stock や vegetable broth
ブラウンシュガー - To add a touch of sweetness that goes beautifully in this dish.
塩
Freshly ground pepper
Freshly grated nutmeg - If you can't get whole nutmeg to grate, you can use a ground nutmeg. I highly recommend grating it fresh if you can though. It really makes a difference.

それぞれの分量については下のレシピカードをご確認ください。

代用

グリュイエール - The best substitutes are Emmental, Beaufort, Jarlsberg, Raclette, or Comté. Comté is the French equivalent of Gruyère cheese. If you don't have access to any of these, mozzarella cheese (though not quite the same) would also be delicious in this recipe.
リコッタ - You can substitute with cottage cheese, which has a similar mild flavour but is less creamy.
Chicken stock - Substitute with vegetable broth for a vegetarian version.
Pumpkin purée - You can substitute with another squash purée, such as butternut squash.

Note for Japanese readers: This recipe was made with Western-style pumpkin, not kabocha squash. However, you could use kabocha as a substitute.

作り方

Preheat your oven to 350°F/180°C and grease a 9"x13" baking dish. Grate the Gruyère cheese.

Prep the vegetables by chopping the mushrooms, dicing the onion, and mincing the cloves of garlic.

In a large pot, cook the jumbo pasta shells in salted water according to package directions. It doesn't hurt to cook a couple extra in case some get torn or otherwise damaged. Once cooked, drain the shells, toss them in some olive oil, and set them aside for now.

Meanwhile, heat olive oil in a large skillet over medium heat, then sauté the diced onion until it softens.

Mushrooms and onions sautéing in a skillet.

Reduce the heat to medium-low. Stir in the mushrooms, garlic, walnut pieces, and red pepper flakes. Season with salt and pepper, and sauté until the mushrooms are cooked and tender.

Add in the ricotta and half of the Gruyère cheese. Stir them into the mushroom mixture until the cheeses have melted. Taste test and season with additional salt and pepper if desired.

In a medium bowl, whisk together the pumpkin purée, milk, chicken stock, brown sugar, salt, pepper, and some freshly grated nutmeg.

Pumpkin sauce covering the bottom of a baking dish.

Take ¼ cup (60 ml) of this sauce and mix it into the mushroom-cheese mixture. Use half of the remaining pumpkin sauce to cover the bottom of the greased baking dish.

Stuffed shells sitting in a baking dish.

Stuff each of the shells with the mushroom-cheese mixture and place them into the baking dish in two rows to support each other so that the shells don't tip over.

Pumpkin sauce-covered stuffed shells in a baking dish.

Spoon the remaining pumpkin sauce on top of the stuffed shells. Cover the baking dish with aluminum foil and bake for 20 minutes.

Stuffed shells in a baking dish topped grated gruyere cheese.

Remove the aluminum foil cover. Sprinkle the other half of the grated Gruyère cheese on top of the shells.

Cheese melting on top of baked, stuffed shells.

Bake it, uncovered, for an additional 10 minutes for the cheese to melt.

オーブン皿のかぼちゃソースをスプーンでお皿に広げます。綺麗に溶けたチーズを崩してしまわないよう、ソースの上にそっとシェルパスタを乗せてください。最後に挽き立てのナツメグをかければ完成です。

Your delicious pumpkin and mushroom stuffed shells with cheese are now ready to eat.

キッチングッズ

To make this recipe you will need the following:

ベーキングディッシュ(9”×13”) - Or, another similarly sized baking dish.
Large スキレット
Medium mixing bowl
Whisk
Aluminum foil
Cheese grater
Fine grater - For grating the nutmeg.

ベーキングディッシュ(9”×13”)

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mixing bowls

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保存

These pumpkin and mushrooms stuffed shells with cheese make great leftovers. Store in an airtight container in the refrigerator for up to 3-5 days.

Reheat in the microwave or place in an oven-safe dish covered with aluminum foil at 375°F/190°C until heated through.

FAQ

How many servings does this recipe make?

This recipe makes three servings of four jumbo stuffed shells each. You can easily double or triple the recipe to make as many as you need.

Is this recipe vegetarian?

Yes, if you use vegetable broth rather than chicken stock this recipe is vegetarian.

印刷

📖 レシピ

ワイルドマッシュルームとかぼちゃ詰めシェルパスタ

評価5(投票数9件)

著者: アシャ
準備: 15分
調理: 40分
合計時間: 55分
分量: 3 人前 1x
分類: パスタ
国: アメリカ

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説明

Scrumptious pumpkin and wild mushroom stuffed shells with gruyere and ricotta cheese are baked until the cheese gets nice and melty.