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Creamy Pumpkin Ricotta Stuffed Shells

Cozy Creamy Pumpkin Ricotta Stuffed Shells for Fall Bliss

Delight in these Creamy Pumpkin Ricotta Stuffed Shells, a vegetarian fall dish 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: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 12 pieces Jumbo Pasta Shells Can substitute with manicotti or cannelloni.
  • 15 ounces Pumpkin Puree Canned or homemade.
  • 15 ounces Ricotta Cheese Can substitute with blended cottage cheese.
  • 1 cup Shredded Mozzarella Cheese Feel free to mix in provolone or sharp white cheddar.
  • 1/2 cup Parmesan Cheese
  • 1 teaspoon Garlic Powder Fresh minced garlic also works.
  • 1 teaspoon Dried Sage Fresh sage is better, thyme is an alternative.
  • 1/4 teaspoon Ground Nutmeg Omit for a milder flavor.
  • to taste Salt Adjust according to your taste preferences.
  • to taste Pepper Adjust according to your taste preferences.
  • 1 piece Egg
For the Sauce and Topping
  • 2 cups Marinara Sauce Quality brand or homemade for freshness.
  • 1 tablespoon Olive Oil Drizzle before baking for flavor.

Equipment

  • Large pot
  • 9x13-inch baking dish
  • mixing bowl
  • Piping Bag

Method
 

Directions
  1. Preheat your oven to 375°F (190°C).
  2. Boil salted water in a large pot, add jumbo pasta shells, and cook until al dente, about 9-11 minutes. Drain and set aside.
  3. In a large mixing bowl, combine pumpkin puree, ricotta cheese, 1/2 cup of shredded mozzarella, Parmesan, garlic powder, dried sage, nutmeg, salt, pepper, and egg. Mix until smooth.
  4. Pour 1 cup of marinara sauce into a 9x13-inch baking dish and spread it evenly.
  5. Carefully fill each pasta shell with the filling and place in the baking dish.
  6. Cover the shells with remaining marinara sauce and sprinkle with remaining mozzarella cheese.
  7. Drizzle olive oil over the top, cover with foil, and bake for 25 minutes. Remove foil and bake for an additional 10 minutes.
  8. Let rest for about 5 minutes, garnish with parsley or sage leaves, and serve.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 100IUVitamin C: 10mgCalcium: 20mgIron: 8mg

Notes

Ideal for cozy fall gatherings. Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 3 months.

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