Description
Creamy, cozy, and a little magical — these Pumpkin Alfredo Pasta Cauldrons are the ultimate fall dinner idea. Jumbo pasta shells are filled with a silky pumpkin Alfredo sauce, topped with melty cheese, and baked until golden. Perfect for weeknights, autumn gatherings, or holiday tables.
Ingredients
20–24 jumbo pasta shells (for filling)
2 tablespoons olive oil or butter
3 garlic cloves, minced
1 cup pumpkin purée (not pumpkin pie filling)
1 ½ cups heavy cream (or half-and-half for lighter)
1 cup freshly grated Parmesan cheese
¼ teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
1 ½ cups shredded mozzarella cheese
Fresh sage or thyme leaves (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C). Grease a baking dish.
Cook jumbo pasta shells in salted water until just al dente. Drain, rinse with cool water, and set aside.
In a skillet, heat olive oil or butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Stir in pumpkin purée. Slowly whisk in heavy cream. Add nutmeg, salt, and pepper. Simmer for 3–4 minutes, then stir in Parmesan until smooth and creamy.
Spread a thin layer of sauce on the bottom of the baking dish. Fill shells with a spoonful of sauce and arrange in the dish.
Pour remaining sauce over the shells. Top with mozzarella and optional fresh herbs.
Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, until cheese is golden and bubbly.
Cool slightly, then serve warm.
Notes
To prevent pasta shells from sticking, rinse them lightly in cool water and toss with a drizzle of olive oil.
Make ahead: Assemble up to 24 hours in advance, refrigerate, and bake when ready.
Freezer-friendly: Freeze assembled (unbaked) shells for up to 2 months. Bake directly from frozen, adding about 15 minutes extra cook time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner / Pasta
- Method: Baking
- Cuisine: American, Fall-inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430kcl
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 31 g
- Fiber: 2g
- Protein: 15 g
- Cholesterol: 75mg
Keywords: pumpkin pasta recipe, fall dinner ideas, pumpkin Alfredo, stuffed shells