Ingredients
12ozjumbo pasta shells,(1 package)
16ozricotta cheese,(1 container)
15ozpumpkin puree,(1 can)
8ozcream cheese,(½ package) softened
½cupparmesan cheese,shredded
2tbspwhite sugar
1egg
salt and ground black pepper,to taste
¼cupbutter
4clovesgarlic,minced
¼cupall purpose flour
1½cupsmilk
½cuphalf and half
½cupparmesan cheese,grated
Preparation
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, waxed paper, or aluminum foil. Grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Add shells and cook for about 9 minutes, stirring occasionally, until tender yet firm to the bite. Drain and set shells aside on the prepared baking sheet.
Whip ricotta cheese, pumpkin, cream cheese, shredded Parmesan cheese, sugar, egg, salt, and pepper together in a large bowl using a hand or stand mixer until creamy. Stuff each shell with filling and replace on the baking sheet.
Melt butter in a large skillet over medium heat. Add garlic and cook for 2 minutes. Whisk in flour until golden and thick to make a roux.
Add milk slowly, whisking constantly, followed by half-and-half and grated Parmesan cheese. Whisk for about 3 to 4 minutes until sauce thickens. Season cheese sauce with salt and pepper.
Spread just enough cheese sauce into the bottom of the prepared baking dish to cover. Add stuffed shells and pour remaining sauce over.
Bake in the preheated oven for about 15 to 20 minutes until browned.
