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Creamy Pumpkin Ricotta Stuffed Shells Recipe

Creamy Pumpkin Ricotta Stuffed Shells Recipe for Cozy Fall Nights

This Creamy Pumpkin Ricotta Stuffed Shells Recipe is a cozy autumn dish that combines rich pumpkin and creamy cheese in tender pasta shells.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 pieces Jumbo Pasta Shells Substitute with manicotti or cannelloni if desired.
For the Filling
  • 1 cup Pumpkin Puree Canned pumpkin is recommended.
  • 15 ounces Ricotta Cheese Alternatively, use blended cottage cheese.
  • 1 cup Shredded Mozzarella Cheese Provolone or cheddar can be used.
  • 1/2 cup Grated Parmesan Cheese Pecorino can be used as a substitute.
  • 1 teaspoon Garlic Powder Use fresh minced garlic for stronger flavor.
  • 1 teaspoon Dried Sage Fresh sage can be used for enhanced flavor.
  • 1/4 teaspoon Ground Nutmeg Omit if you prefer a lighter spice.
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 large Egg For vegan version, replace with a flax egg.
For Assembly
  • 1 cup Marinara Sauce Homemade is recommended for extra flavor.
  • 2 tablespoons Olive Oil Melted butter can be used as an alternative.

Equipment

  • oven
  • 9x13-inch baking dish
  • Large Pot
  • Mixing Bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil and cook the jumbo pasta shells for about 9 minutes until al dente. Drain and rinse under cold water.
  3. In a mixing bowl, combine pumpkin puree, ricotta cheese, ½ cup mozzarella, grated Parmesan, garlic powder, dried sage, ground nutmeg, salt, and pepper. Mix until creamy.
  4. Pour 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
  5. Stuff each pasta shell with the creamy filling and arrange in the baking dish.
  6. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella.
  7. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until bubbly.
  8. Allow to rest for 5 minutes before serving. Garnish with fresh parsley or sage if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 3000IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

These stuffed shells are calorie-friendly and adjustable for dietary needs. Make ahead and reheat for a quick meal anytime.

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