There is something mighty satisfying about turning a few plain pantry staples into a cozy dessert that tastes like much more than the sum of its parts. This baked jumbo shell dessert leans on the old-fashioned country-cook trick of using what is already in the cupboard, and it comes out with tender pasta, warm spiced sweetness, and the kind of bubbling, syrupy goodness that feels right at home on a cool fall evening. It is simple, thrifty, and just unusual enough to make folks at the table ask for the recipe twice.
Serve this warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a little drizzle of heavy cream over the top. If you are setting it out after supper, it goes especially well with coffee or hot cider, and for a real autumn table, add a side of crisp apple slices or toasted pecans for a nice contrast to the soft baked shells.
4-Ingredient Oven Baked Jumbo Shell Dessert
Servings: 6
Ingredients
12 dry uncooked jumbo pasta shells
1 cup canned pumpkin puree
1 cup packed brown sugar
2 teaspoons ground cinnamon
2 1/2 cups water
Directions
1. Preheat the oven to 375°F and lightly grease an oven-safe metal roasting pan.
2. Scatter the dry jumbo pasta shells in the roasting pan in an even layer.
3. In a bowl, whisk together the pumpkin puree, brown sugar, cinnamon, and water until smooth.
4. Pour the pumpkin mixture evenly over the shells, making sure they are well coated and mostly covered by the liquid.
5. Cover the pan tightly with foil and bake for 35 minutes. Remove the foil and bake 10 to 15 minutes more, until the shells are tender and the sauce is thickened and bubbling.
6. Let the dessert rest for 10 minutes before serving so the sauce settles a bit, then spoon it into bowls and serve warm.
Variations & Tips
Add a buttery finish: If you happen to have a little butter on hand, dot 2 tablespoons over the top before baking. It adds richness and gives the sauce a smoother, more old-fashioned dessert feel.
Make it sweeter: For a dessert that tastes more like pie filling, increase the brown sugar by 2 to 4 tablespoons. That is especially nice if you plan to serve it with unsweetened whipped cream.
Try extra spice: A pinch of nutmeg, ginger, or allspice can be added along with the cinnamon for a fuller fall flavor. It is a fine way to dress it up for holiday supper without much extra fuss.
Watch the liquid level: Since dry pasta shells can vary a little by brand, check the pan when you remove the foil. If it looks dry before the shells are tender, stir in a splash of hot water and continue baking.
Serve it at its best: This dessert is nicest warm, when the shells are soft and the sauce is silky. Leftovers can be covered and refrigerated, then reheated gently with a spoonful of water to loosen the sauce.