Stuffed pasta shells with pumpkin and mushrooms are tasty and flavorful. Baked pasta is always a first course that immediately brings joy to the table. The recipe I want to tell you about today is a baked stuffed pasta. I used large shells as the pasta shape and for the filling, a classic autumnal combination: pumpkin and mushrooms seasoned with béchamel. A delicious dish just like the Cannelloni with ricotta and spinach or the Baked pasta with pumpkin. Mushrooms and pumpkin are the perfect ingredients for a wonderful autumn, and I find that their combination is perfect for creating many delicious dishes. This recipe is also ideal for a special lunch, for Sunday lunch or holiday lunch. So let’s run into the kitchen and prepare some delicious Baked stuffed pasta shells with pumpkin and mushrooms
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 453.60 (Kcal)
- Carbohydrates 49.07 (g) of which sugars 5.80 (g)
- Proteins 22.15 (g)
- Fat 20.27 (g) of which saturated 11.67 (g)of which unsaturated 6.30 (g)
- Fibers 2.30 (g)
- Sodium 451.72 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the stuffed pasta with mushrooms and pumpkin
- 24 large pasta shells
- 14 oz champignon mushrooms
- 14 oz pumpkin
- 14 oz béchamel
- 2.8 oz grated parmesan cheese
- 5.6 oz mozzarella
- as needed extra virgin olive oil
- 1 clove garlic
- 1 bunch parsley
- as needed salt
How to prepare Stuffed Pasta Shells with Pumpkin and Mushrooms
Clean the mushrooms by removing the earthy part. Wash them quickly under running water or simply rub them with kitchen paper. Cut them into small pieces. Clean the pumpkin by removing the skin, seeds, and internal filaments. Cut the pumpkin into small cubes.
Pour 2-3 tablespoons of extra virgin olive oil into a pan, add the garlic clove, mushrooms, and pumpkin. Add a pinch of salt and cook over medium heat for 10 minutes, stirring often with a wooden spoon. At the end of cooking, remove the garlic clove and add the chopped parsley.
Prepare the béchamel following my recipe on How to make béchamel. Boil the large shells in plenty of salted boiling water and also add a tablespoon of oil to prevent the pasta from sticking. Cook the pasta for 12-14 minutes or for the time indicated on the package. Drain the pasta al dente and let it cool upside down on a kitchen towel.
Mix the mushrooms and pumpkin with 2/3 of the béchamel, half of the grated parmesan, and the mozzarella cut into small cubes in a bowl. Spread a few tablespoons of béchamel on the bottom of a baking dish. With the help of a teaspoon, fill the shells with the pumpkin and mushroom filling.
Arrange them one next to the other in the baking dish with the filling facing up. Top them with the remaining béchamel and plenty of grated parmesan. Cover the baking dish with aluminum foil and bake the Stuffed Pasta Shells with Mushrooms and Pumpkin in a preheated oven at 375°F for 20 minutes. After the first 10 minutes of cooking, remove the aluminum foil and continue cooking for a delicious gratin
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you have leftover Stuffed Pasta, store it in a container in the refrigerator for 1-2 days or you can also freeze it. Simply reheat it for a few minutes in the oven or microwave
For a more flavorful and tasty dish, you can add cooked ham or speck cut into small pieces to the filling
Don’t miss the recipe for Ricotta Stuffed Cannelloni
