Description
Enjoy creamy pumpkin ricotta stuffed shells, a cozy fall comfort food perfect for chilly evenings. This autumn pasta recipe features a delicious pumpkin ricotta filling with stuffed jumbo shells and a creamy mozzarella topping.
Ingredients
Scale
- 20 jumbo pasta shells
- 1 cup pumpkin puree (canned or fresh)
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese divided
- 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
- 2 cups marinara or tomato sauce
- 2 tablespoons olive oil
- Fresh parsley or sage leaves for garnish optional
Instructions
- Preheat oven to 375°F.
- Cook the jumbo pasta shells in salted boiling water until al dente, drain and rinse with cold water.
- In a large bowl, combine pumpkin puree, ricotta cheese, ½ cup mozzarella, Parmesan cheese, garlic powder, sage, nutmeg, salt, pepper, and egg; mix well.
- Spread 1 cup marinara sauce evenly in a 9×13-inch baking dish.
- Stuff each shell with the pumpkin ricotta mixture and arrange in the baking dish.
- Pour remaining marinara sauce over the shells and sprinkle with remaining mozzarella.
- Drizzle olive oil over the top.
- Cover with foil and bake for 25 minutes, then remove foil and bake for 10 more minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving.
- Garnish with fresh parsley or sage leaves if desired.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 400 kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 85mg