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:
- 20–25 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
- 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.
- 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.
- Make the sauce: In a separate bowl, mix marinara sauce with heavy cream, red pepper flakes (if using), and Italian seasoning.
- 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.
- Add toppings: Pour the remaining sauce over the shells. Sprinkle shredded mozzarella and Parmesan cheese on top.
- 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.
- 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