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- Leftover pumpkin stuffed shells recipe
Leftover pumpkin stuffed shells recipe
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.
- 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
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.
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.
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.
Cook your pasta shells according to packet instructions, then drain and stuff the pumpkin mixture into the shells, Set to one side.
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.
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.
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.
Sprinkle with your crispy sage leaves and pumpkin seeds, then serve up immediately!
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