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Creamy Pumpkin Ricotta Stuffed Shells


  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x

Description

Creamy Pumpkin Ricotta Stuffed Shells is a comforting, vegetarian pasta dish featuring a velvety pumpkin and ricotta filling, baked in a flavorful marinara sauce with melted cheese. Perfect for fall and winter dinners, this make-ahead-friendly recipe is ideal for cozy meals and special occasions.


Ingredients

Scale

For the stuffed shells:

  • 2025 jumbo pasta shells
  • 1 cup canned pumpkin puree
  • 1 ½ cups ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)

For the sauce:

  • 2 cups marinara sauce
  • ½ cup heavy cream
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon Italian seasoning

For topping:

  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Fresh basil or parsley for garnish

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the jumbo shells according to the package instructions until al dente. Drain and set aside.
  2. Prepare the filling: In a mixing bowl, combine pumpkin puree, ricotta cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, black pepper, nutmeg, and sage. Mix well until smooth and fully incorporated.
  3. Make the sauce: In a separate bowl, mix marinara sauce with heavy cream, red pepper flakes (if using), and Italian seasoning.
  4. Assemble the dish: Preheat the oven to 375°F (190°C). Spread half of the sauce mixture on the bottom of a baking dish. Fill each cooked pasta shell with a generous spoonful of the pumpkin-ricotta mixture and arrange them in the dish.
  5. Add toppings: Pour the remaining sauce over the shells. Sprinkle shredded mozzarella and Parmesan cheese on top.
  6. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown.
  7. Garnish and serve: Let the dish rest for a few minutes before serving. Garnish with fresh basil or parsley.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Freezing: Freeze unbaked shells in an airtight container for up to 3 months. Bake from frozen, adding 10-15 extra minutes to the cooking time.
  • Reheating: Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Keywords: stuffed shells, pumpkin pasta, ricotta stuffed shells, vegetarian pasta, fall recipes

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