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Leftover pumpkin stuffed shells recipe

Leftover pumpkin stuffed shells recipe

Brought to you by: MOB Kitchen
    4 serving

Prep time:

Cook time:

Serves: 4

Use up any leftover pumpkin from an autumnal glut or lantern carving to make this filling, comforting recipe. If you don't have pumpkin, a butternut squash will work a treat, too! Looking for more low waste recipes? Look no further.
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  • 1 pumpkin or butternut squash
  • 3 tbsp olive oil
  • 1 red chilli
  • 1 garlic bulb
  • 250g large pasta shells
  • 30g butter
  • 1 handful sage leaves
  • 30g plain flour
  • 600ml whole milk
  • 150g mature cheddar, grated
  • 25g parmesan, grated
  • 1 pinch nutmeg
  • 100g mozarella


Step 1

Heat your oven to 190°C/170°C fan/gas 5. Peel and dice up your pumpkin (or squash) into 1-inch chunks, setting aside the seeds until later. Chuck the pumpkin on a baking tray along with the chilli and garlic. Drizzle with olive oil and salt, then bake for 45 mins until tender and caramelised.

Step 2

In a separate tray, add your pumpkin seeds and toss with a splash of oil and a pinch of salt. Bake in the oven for 20 mins, tossing every so often so that they brown evenly. When cooked, they should be a deep golden colour and crisp when crunched on. Set aside until later.

Step 3

Once cooked, allow your pumpkin pieces to cool down a little before popping into a food processor. Squeeze the garlic out of its skin and add this to the blender too, along with the red chilli. Blitz until you have a chunky puree. Season to taste with salt and pepper.

Step 4

Cook your pasta shells according to packet instructions, then drain and stuff the pumpkin mixture into the shells, Set to one side.

Step 5

In a large pan over a medium heat, melt the butter. Once melted, add your sage leaves and fry for 2 mins until crisp. Remove the leaves from the pan, and set aside.

Step 6

Add your flour to the pan and beat into a paste with the butter that the sage was cooking in. Cook for 2 mins until the mixture smells biscuity. Gradually pour in your milk in small increments, beating until smooth before adding more. Once all the milk is added, bring the mixture to a boil before turning the heat down to a simmer for a couple of mins, until the sauce thickens. Add your cheddar, parmesan and nutmeg to the pan and stir to combine. Season to taste with salt and pepper.

Step 7

Pour the mixture into a baking dish and nestle your stuffed shells into it. Tear up the mozzarella and scatter over the top. Bake in the oven for 25-30 mins.

Step 8

Sprinkle with your crispy sage leaves and pumpkin seeds, then serve up immediately!

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