Creamy Pumpkin Ricotta Stuffed Shells Recipe
Creamy Pumpkin Ricotta Stuffed Shells are a cozy and delicious baked pasta dish featuring jumbo pasta shells filled with a creamy mixture of pumpkin puree, ricotta cheese, and aromatic spices. Topped with marinara sauce and melted mozzarella, this recipe is perfect for a comforting fall dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Pasta Shells
- 20 jumbo pasta shells
Filling
- 1 cup pumpkin puree (canned or fresh)
- 1 ½ cups ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
- ½ teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1 large egg
For Assembling
- 2 cups marinara or tomato sauce
- ½ cup shredded mozzarella cheese (remaining)
- 2 tablespoons olive oil
- Fresh parsley or sage leaves, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking the stuffed shells.
- 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 with cold water to stop cooking, then set aside to dry slightly.
- Make the Filling: In a large bowl, combine pumpkin puree, ricotta cheese, ½ cup shredded mozzarella, Parmesan cheese, garlic powder, dried sage, ground nutmeg, salt, pepper, and the egg. Mix thoroughly until the mixture is creamy and well blended.
- 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 during baking.
- Stuff the Shells: Fill each cooked pasta shell generously with the pumpkin ricotta filling and arrange them in the baking dish with the open side facing up.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, coating them evenly. Then sprinkle the remaining ½ cup shredded mozzarella cheese on top.
- Drizzle with Olive Oil: Lightly drizzle 2 tablespoons of olive oil over the assembled shells to add richness and help with browning during baking.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil carefully and bake for an additional 10 minutes until the cheese is melted, bubbly, and golden brown.
- Rest and Serve: Remove the dish from the oven and let it rest for 5 minutes to allow the filling to set for easier serving.
- Garnish and Enjoy: Garnish with fresh parsley or sage leaves if desired and serve warm for a comforting and flavorful meal.
Notes
- Use fresh sage if available for a brighter, more aromatic flavor.
- Ensure the pasta shells are cooked al dente to avoid mushy texture after baking.
- Can substitute pumpkin puree with butternut squash puree if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For a vegan version, replace ricotta and egg with vegan cheese alternatives and egg replacers.
Keywords: pumpkin stuffed shells, ricotta pasta recipe, baked stuffed shells, autumn pasta dish, creamy pumpkin pasta, vegetarian pasta recipe
