StuffedShells

Stuffed White Bean Pumpkin Apple Shells

Now that we are knee deep into the chillier months, we love adding a little pumpkin to everything we possibly can. These fun pasta shells can be turned into a cheesy delicious (and always nutritious!) pasta that will be sure to comfort both kiddos and parents alike. Brain-supporting nutrients to boot!

Stuffed White Bean Pumpkin Apple Shells Recipe

Caitlin Reid
Servings

4

Prep Time

20 minutes

Cook Time

30 minutes

Category

Dinner

Cerebelly’s White Bean Pumpkin Apple Purée brings a hint of sweetness to the ricotta and parmesan filling, balanced with savory sage and nutmeg for a comforting twist on classic stuffed shells.
Stuffed White Bean Pumpkin Apple Shells

Ingredients

  • 1 Cerebelly White Bean Pumpkin Apple Pouch
  • 1 cup Ricotta
  • ½ cup parmesan Cheese, plus more for garnish
  • 1 egg
  • 1 tbsp fresh sage, finely chopped (or 1 tsp dried)
  • Pinch Nutmeg
  • Salt & Pepper, to taste
  • 16 Jumbo Pasta Shells
  • Olive oil

Directions

  1. Preheat the oven to 350 degrees and grease a 9×13 inch baking dish with cooking spray or olive oil.
  2. Follow the instructions on the jumbo shells box to cook the shells al dente. Drain the pasta and place in the prepared dish. Lightly sprinkle the shells with olive oil so they don’t stick together.
  3. While the pasta is cooking, mix together Cerebelly White Bean Pumpkin Apple puree, ricotta, parmesan, egg, sage, nutmeg, salt and pepper.
  4. By using a spoon or a piping bag, add approximately 1 ½ tbsp filling in each shell.
  5. Sprinkle with some olive oil and parmesan cheese and bake for 20 minutes.

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