Pumpkin Shells & Cheese

Pumpkin Shells & Cheese

Servings
SERVINGS

8

Prep Time
PREP TIME

10 Min

Cook Time
COOK TIME

20 Min

Adding our 100% Pure Pumpkin to homemade shells and cheese makes it wonderfully rich and velvety, and enhances the flavor of Cheddar and Gruyère cheeses. This easy recipe gets its extra-creamy texture from cream cheese, so you don’t have to make a traditional cream sauce with flour.

FEATURED PRODUCTS

Green Giant® 100% Pure Pumpkin

Green Giant® 100% Pure Pumpkin

WHERE TO BUY
Pumpkin Shells & Cheese
Full Recipe

FULL RECIPE

Serving Size: 8

Prep Time: 10 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® 100% Pure Pumpkin

Lists of ingredients:

  • 1 box (16 ounces) shell pasta
    1 Tablespoon unsalted butter
    2 teaspoons minced garlic
    1 teaspoon dried sage
    1 package (8 ounces) cream cheese, cubed
    1 can (29 ounces) Green Giant® Family Size 100% Pure Pumpkin
    1 cup whole milk
    1 block (8 ounces) sharp cheddar cheese, grated
    1 block (8 ounces) Gruyere cheese, grated
    1 Tablespoon Dijon mustard
    1 teaspoon salt
    ¼ teaspoon cracked black pepper

    Optional
    1 Tablespoon chopped parsley, for serving

Steps

STEPS

1 Cook pasta according to package directions. Drain pasta when al dente, about 8 minutes.
2 In large skillet or pot over medium heat, melt butter. Add garlic and sage; saute 1 minute. Add cream cheese and pumpkin. Heat until cream cheese is melted and stir to combine.
3 Gradually stir in milk, cheddar and Gruyere. Stir in Dijon mustard, salt and pepper. Heat until cheese is melted and sauce is creamy, about 3 minutes.
4 Fold in cooked pasta. Serve warm.

TIPS & TRICKS

This pumpkin pasta is the perfect choice for a Thanksgiving side, and it also makes a great meatless main dish.

To make this recipe ahead of time, prepare it and add to a 2-quart casserole dish. Cover with plastic wrap and refrigerate for up to two days. Bring to room temperature and bake 15 minutes, or until hot.

To make a gluten-free version, use gluten-free pasta.

Serving Size: 8

Prep Time: 10 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® 100% Pure Pumpkin

  • 1 box (16 ounces) shell pasta
    1 Tablespoon unsalted butter
    2 teaspoons minced garlic
    1 teaspoon dried sage
    1 package (8 ounces) cream cheese, cubed
    1 can (29 ounces) Green Giant® Family Size 100% Pure Pumpkin
    1 cup whole milk
    1 block (8 ounces) sharp cheddar cheese, grated
    1 block (8 ounces) Gruyere cheese, grated
    1 Tablespoon Dijon mustard
    1 teaspoon salt
    ¼ teaspoon cracked black pepper

    Optional
    1 Tablespoon chopped parsley, for serving

1 Cook pasta according to package directions. Drain pasta when al dente, about 8 minutes.
2 In large skillet or pot over medium heat, melt butter. Add garlic and sage; saute 1 minute. Add cream cheese and pumpkin. Heat until cream cheese is melted and stir to combine.
3 Gradually stir in milk, cheddar and Gruyere. Stir in Dijon mustard, salt and pepper. Heat until cheese is melted and sauce is creamy, about 3 minutes.
4 Fold in cooked pasta. Serve warm.

Tips & Tricks

This pumpkin pasta is the perfect choice for a Thanksgiving side, and it also makes a great meatless main dish.

To make this recipe ahead of time, prepare it and add to a 2-quart casserole dish. Cover with plastic wrap and refrigerate for up to two days. Bring to room temperature and bake 15 minutes, or until hot.

To make a gluten-free version, use gluten-free pasta.

three recipe Filters
Filters
Search Recipes Icon
filter

FILTER

View All Recipes

Recipes Results for