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Creamy Pumpkin Ricotta Stuffed Shells Recipe

Creamy Pumpkin Ricotta Stuffed Shells Recipe for Cozy Nights

Creamy Pumpkin Ricotta Stuffed Shells Recipe is a delightful homage to fall, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 pieces jumbo pasta shells Can substitute with manicotti or cannelloni.
For the Filling
  • 1 cup pumpkin puree Homemade puree from roasted pumpkin works wonderfully.
  • 15 oz ricotta cheese For a lighter touch, consider using blended cottage cheese.
  • 1 cup shredded mozzarella cheese Can swap for provolone or white cheddar.
  • 1/2 cup parmesan cheese
  • 1 tsp garlic powder Switch to fresh garlic for a more intense kick.
  • 1 tsp dried sage Fresh sage or Italian seasoning can enhance flavor.
  • 1/4 tsp ground nutmeg Using freshly grated nutmeg elevates the taste.
  • to taste salt & pepper Adjust to suit your preferred taste.
  • 1 large egg Acts as a binding agent.
For Assembly
  • 2 cups marinara sauce Homemade or store-bought works great.
  • 2 tbsp olive oil Adds richness and helps achieve golden perfection.

Equipment

  • large pot
  • mixing bowl
  • Baking dish
  • Aluminum foil

Method
 

Steps
  1. Preheat your oven to 375°F (190°C). Gather all your ingredients.
  2. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente, about 9-12 minutes. Drain and set aside.
  3. In a mixing bowl, combine pumpkin puree, ricotta, half a cup of mozzarella, parmesan, garlic powder, dried sage, nutmeg, salt, pepper, and the egg. Mix until creamy.
  4. Spread one cup of marinara sauce across the bottom of a baking dish.
  5. Stuff each cooked shell with the pumpkin ricotta mixture, placing them open-side up in the baking dish.
  6. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella. Drizzle with olive oil.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
  8. Allow to rest for 5 minutes before serving. Garnish with fresh parsley or sage.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Ensure shells are cooked al dente to avoid breakage. Let the filling sit before stuffing for enhanced flavor blending.

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