You are here: Home » Recipes » Stuffed Shells with Pumpkin Stuffed Shells with Pumpkin Recipe by American Profile Yield 6 to 8 servings PrintEmail "I developed this recipe after I tasted some squash-stuffed ravioli in a restaurant. I raise a lot of squash and pumpkin. This is a great way to prepare it." Ingredients 1 (12-ounce) package jumbo pasta shells1/2 cup butter or margarine1/4 cup plus 2 tablespoons all-purpose flour1 1/2 cups milk1 1/2 cups grated Parmesan or Romano cheese2 cups cooked pumpkin or squash2 cups ricotta cheese1 cup chopped raw spinach Salt and pepper to taste1 clove garlic, crushed Olive oil1 cup shredded mozzarella cheese Instructions Preheat oven to 350F. Boil pasta until done, and rinse with cold water. Do not overcook or shells will tear when being stuffed. Melt butter in a medium saucepan. Stir in flour; continue stirring and add milk. When sauce thickens, stir in 1/2 cup Parmesan cheese. If too thick, add another 1/2 cup milk. Season to taste and set aside. In a medium bowl, combine 1 cup Parmesan cheese, pumpkin, ricotta, spinach, salt, pepper and garlic. Lightly oil a 2-quart baking dish. Stuff shells with pumpkin filling, and place in baking dish. Cover shells with sauce. Sprinkle mozzarella over top. Bake 30 to 35 minutes, until golden and bubbly. Let cool for 10 minutes before serving. Tips From Our Test Kitchen: Gruyere cheese is a nice substitute for mozzarella. Recipe by Selenda Girardin, Newbury, Vt.