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Creamy Pumpkin Ricotta Stuffed Shells Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 86 reviews
  • Author: Susan
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

Creamy Pumpkin Ricotta Stuffed Shells are a comforting and flavorful baked pasta dish featuring jumbo pasta shells filled with a rich mixture of pumpkin puree, ricotta, and warm spices, all baked in marinara sauce and topped with melted mozzarella cheese. This hearty and seasonal recipe combines the sweetness of pumpkin with savory cheeses and herbs, making it perfect for fall dinners or anytime you crave a cozy, satisfying meal.

Ingredients

Units Scale

Pasta and Sauce

  • 20 jumbo pasta shells
  • 2 cups marinara or tomato sauce
  • 2 tablespoons olive oil

Filling

  • 1 cup pumpkin puree (canned or fresh)
  • 1 1/2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
  • 1/2 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 large egg

Garnish (Optional)

  • Fresh parsley or sage leaves

Instructions

  1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s hot and ready when the stuffed shells go in.
  2. Cook the Pasta Shells: Boil a large pot of salted water and cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse under cold water to stop cooking, then set aside to dry.
  3. Make the Filling: In a large bowl, mix pumpkin puree, ricotta cheese, ½ cup shredded mozzarella, Parmesan cheese, garlic powder, dried sage, ground nutmeg, salt, pepper, and the egg until creamy and well combined.
  4. Prepare the Baking Dish: Spread about 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to keep the shells moist while baking.
  5. Stuff the Shells: Fill each cooked shell generously with the pumpkin ricotta mixture and place them opening side up in the prepared baking dish.
  6. Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, ensuring even coverage, then sprinkle the remaining ½ cup shredded mozzarella cheese on top.
  7. Drizzle with Olive Oil: Drizzle 2 tablespoons olive oil over the top to add richness and promote beautiful baking.
  8. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil carefully and bake for an additional 10 minutes or until cheese is melted, bubbly, and golden brown.
  9. Rest and Serve: Remove the dish from the oven and allow it to rest for about 5 minutes to set before serving.
  10. Garnish and Enjoy: Optionally, garnish with fresh parsley or sage leaves and serve warm for a comforting, creamy meal.

Notes

  • You can use fresh pumpkin puree by roasting and mashing pumpkin if preferred.
  • For a vegetarian option, ensure the marinara sauce contains no meat or animal-based ingredients.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • To make this dish gluten-free, use gluten-free jumbo pasta shells.
  • Fresh sage adds a brighter herbal flavor compared to dried sage.

Find it online: https://www.recipeothy.com/creamy-pumpkin-ricotta-stuffed-shells-recipe/