Skip to content Skip to sidebar Skip to footer


The pasta shells are cooked until they are very still somewhat firm. As it were, somewhat half-cooked, as they will cook further in the stove.

I cook some pumpkin for a tasty, caramelized season. When the tissue is delightfully delicate, I squash with ricotta, crisp sage, parmesan cheddar and nutmeg. I fill the shells with the pumpkin and ricotta blend and set up a garlic cream sauce to top.



1 tbsp olive oil additional virgin

500 g pumpkin stripped and cleaved into 1 inch pieces

500 g ricotta full fat

2 tbsp new sage finely hacked

1/4 tsp nutmeg crisply ground

1 cup Parmesan cheddar save 1/4 cup for sprinkling on top

salt and pepper to taste

26 huge pasta shells can utilize without gluten whenever required


1/4 cup spread

1/4 cup flour use without gluten whenever required

2 cups milk

5 cloves garlic stripped and finely hacked

1/2 cup Parmesan cheddar ground

salt and pepper to taste


Pasta Shells

Heat a huge container of salted water to the point of boiling.

Include the pasta shells and mix well. I cook them for around 8 minutes, mixing at times, however times contrast between brands. At the point when I use without gluten shells they take around 5 minutes. Try not to be guided by the cooking time on the parcel; the shells must be marginally half-cooked as they will get done with cooking when warmed in the broiler.

Channel the shells well and spread them out, curved side down, on a spotless tea towel to keep them from cooking further and guarantee all water depletes off.


Preheat your broiler to 180 degrees C (350 F).

Strip the pumpkin, and cleave into 1-inch solid shapes.

Hurl in a little olive oil, and season with salt and pepper.

Cook until the pumpkin substance is delicate and marginally caramelized – this will take 25 minutes roughly.

Evacuate the pumpkin and pound with a fork until it is smooth.

To the pumpkin puree, include the ricotta, crisp sage, parmesan cheddar and nutmeg.

Join the blend well, and season with salt and pepper.

Garlic Cream Sauce

Soften the margarine in a pan over medium warmth.

Include the slashed garlic, and mix every now and again for 2 minutes.

Include the flour, and permit it to cook for around 1 moment, being certain to whisk or mix every now and again.

Include half of the milk, whisking continually for 1 moment. Include the rest of the milk and speed for 1 moment.

Include your Parmesan and salt and pepper. Cook until the blend thickens. On the off chance that it thickens excessively, include a little extra milk.

Gathering the Shells

Preheat stove to 180 Degrees C (350 F).

Put 1/3 cup of the garlic cream sauce in the base of a huge ovenproof dish.

Utilizing a sweet spoon, fill the pasta shells with the pumpkin and ricotta blend, and spot in the ovenproof dish.

Shower the rest of the garlic cream sauce over the pasta shells.

Top with the staying 1/4 cup of Parmesan cheddar.

To keep the shells from consuming, spread with foil for the initial 30 minutes that they’re in the stove. Evacuate the thwart and heat revealed for the last 10 minutes. With the tip of a sharp blade, watch that the pasta is totally cooked.

Sprinkle with extra new sage preceding serving in the event that you wish.