Creamy Pumpkin Ricotta Stuffed Shells Recipe
Creamy Pumpkin Ricotta Stuffed Shells are a comforting and flavorful baked pasta dish featuring jumbo shells filled with a rich mixture of pumpkin puree, ricotta, and warm spices. Topped with marinara sauce, mozzarella, and Parmesan cheese, this vegetarian dish makes a perfect fall-inspired meal that is both creamy and delicious.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Pasta and Filling
- 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
Sauce and Garnish
- 2 cups marinara or tomato sauce
- 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’s hot and ready for baking the stuffed shells.
- Cook the Pasta Shells: Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop cooking, then set aside to dry.
- Make the Filling: In a large bowl, combine pumpkin puree, ricotta cheese, ½ cup shredded mozzarella, Parmesan, garlic powder, dried sage, nutmeg, salt, pepper, and the egg. Mix thoroughly until creamy and well combined.
- Prepare the Baking Dish: Spread about 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to keep shells moist while baking.
- Stuff the Shells: Fill each cooked shell generously with the pumpkin ricotta mixture, then place them open-side up in the baking dish.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells and sprinkle the remaining ½ cup shredded mozzarella on top.
- Drizzle with Olive Oil: Lightly drizzle the olive oil over the shells to add richness and aid in baking.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted, bubbly, and golden brown.
- Rest and Serve: Remove from oven and let the dish rest for about 5 minutes to set.
- Garnish and Enjoy: Garnish with fresh parsley or sage leaves if desired, then serve warm for a creamy, flavorful meal.
Notes
- Use fresh or canned pumpkin puree based on availability; fresh pumpkin should be cooked and pureed before using.
- For a gluten-free version, substitute pasta shells with gluten-free jumbo shells.
- To enhance flavor, fresh sage can be used instead of dried.
- Do not overcook the pasta shells; they should be al dente to prevent mushiness after baking.
- Allow the dish to rest before serving to help the filling set and flavors meld.
Keywords: pumpkin stuffed shells, ricotta pasta, fall pasta recipe, creamy pumpkin pasta, baked stuffed shells, vegetarian stuffed shells
