Loading...Pumpkin Pasta Bake
These creamy pumpkin and beef stuffed shells are a comforting fall pasta bake filled with pumpkin purée, aged local cheddar, mozzarella and fresh sage. The jumbo shells are covered in a rich beef marinara made creamy with butter and whole milk from right here in Ontario. Then it's all baked under a layer of cheese until golden and bubbling. It’s a satisfying comfort dinner that serves a crowd and brings savoury fall flavour to every serving.
Ingredients
For the Creamy Beef Marinara
For the Pumpkin Cheese Filling
Pasta
Instructions
- StepBring a large pot of generously salted water to a boil. Cook the jumbo shells until al dente, about 2 minutes less than the package directions. Drain and rinse under cold water. Set aside.
- StepIn a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 4–5 minutes, until softened. Add the ground beef and cook until browned, breaking it into small crumbles. Stir in the garlic, oregano, fennel seeds, smoked paprika, crushed red pepper flakes, salt and black pepper. Cook for 1 minute, until fragrant. Pour in the marinara sauce and stir to combine. Add the milk and mix until fully incorporated. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the sauce is rich and creamy. Remove from the heat.
- StepIn a medium bowl, combine the pumpkin purée, shredded cheddar cheese, mozzarella cheese (if using), fresh sage and pumpkin spice. Mix until smooth and creamy.
- StepPreheat the oven to 375°F (190°C). Spread about 1½ cups of the creamy beef marinara over the bottom of a 9 × 13-inch (23 × 33 cm) baking dish. Fill each cooked shell with about 2 tablespoons of the pumpkin cheese mixture and arrange them in the baking dish. Spoon the remaining beef marinara over the shells, making sure they are well coated. Top with an additional ½–1 cup (50–100 g) shredded cheddar cheese, if desired, for an extra cheesy finish.
- StepCover with foil and bake for 25 minutes. Remove the foil and continue baking for 10–15 minutes, until the cheese is melted, bubbly and lightly golden.
- StepLet the shells rest for 5–10 minutes before serving. Garnish with extra chopped fresh sage, grated Parmesan cheese if desired, and freshly cracked black pepper. Serve with garlic bread and a crisp green salad.
