Creamy Pumpkin Ricotta Stuffed Shells Recipe

Introduction

This creamy pumpkin ricotta stuffed shells recipe is a comforting and delicious twist on a classic baked pasta dish. Filled with a rich pumpkin and cheese mixture, it’s perfect for cozy dinners and brings a touch of autumn flavor to your table.

Ingredients

• 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

1. Step 1: Preheat your oven to 375°F (190°C) to prepare for baking.
2. Step 2: 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, then set aside to dry.
3. Step 3: In a large bowl, mix together the pumpkin puree, ricotta cheese, ½ cup shredded mozzarella, Parmesan cheese, garlic powder, dried sage, ground nutmeg, salt, pepper, and the egg until creamy and well combined.
4. Step 4: Pour about 1 cup of marinara sauce into the bottom of a 9×13-inch baking dish and spread it evenly.
5. Step 5: Stuff each cooked shell generously with the pumpkin ricotta filling and place them in the baking dish, opening side up.
6. Step 6: Pour the remaining marinara sauce over the stuffed shells, then sprinkle the remaining ½ cup shredded mozzarella cheese on top.
7. Step 7: Drizzle 2 tablespoons of olive oil over the top to add richness.
8. Step 8: Cover the dish with foil and bake for 25 minutes. Remove the foil carefully and bake for another 10 minutes until the cheese is melted, bubbly, and golden.
9. Step 9: Let the dish rest for 5 minutes after baking to allow it to set.
10. Step 10: Garnish with fresh parsley or sage leaves if desired, then serve warm and enjoy.

Tips & Variations

• Use fresh sage instead of dried for a brighter, herbaceous flavor.
• Swap pumpkin puree with butternut squash puree for a slightly sweeter taste.
• For added texture, mix in some toasted pine nuts or chopped walnuts into the filling.
• If you prefer a spicier dish, add a pinch of red pepper flakes to the filling mixture.
• Make it gluten-free by using gluten-free jumbo pasta shells.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot. This dish does not freeze well due to the delicate texture of the pumpkin filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, fresh pumpkin can be roasted and pureed as a substitute. Be sure to cook it until tender and drain any excess moisture for the best consistency in the filling.

Can I prepare this dish ahead of time?

Absolutely. You can assemble the stuffed shells and keep them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from cold.

Creamy Pumpkin Ricotta Stuffed Shells Recipe

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Creamy Pumpkin Ricotta Stuffed Shells are a comforting and flavorful Italian-inspired dish that combines tender jumbo pasta shells filled with a rich mixture of pumpkin puree, ricotta, and cheeses, baked in a savory marinara sauce. Perfect for a cozy dinner, this recipe blends seasonal pumpkin with classic Italian herbs and cheeses for a deliciously creamy and satisfying meal.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 to 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pasta:

• 20 jumbo pasta shells

For the 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 (reserved for topping)
• 2 tablespoons olive oil
• Fresh parsley or sage leaves, for garnish (optional)

Instructions

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready when your stuffed shells go in, promoting even cooking and a nicely browned top.
2. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until they are al dente, meaning they still have a slight bite. Drain the shells and rinse them under cold water to stop the cooking process. Set aside to dry slightly.
3. Make the Filling: In a large bowl, combine the pumpkin puree, ricotta cheese, ½ cup shredded mozzarella, grated Parmesan, garlic powder, dried sage, ground nutmeg, salt, freshly ground black pepper, and the egg. Mix thoroughly until the filling is creamy and well blended.
4. Prepare the Baking Dish: Pour about 1 cup of marinara sauce into the bottom of a 9×13-inch baking dish and spread it evenly to create a moist base that prevents the shells from sticking and adds flavorful moisture.
5. Stuff the Shells: Using a spoon, fill each cooked pasta shell generously with the pumpkin ricotta mixture. Arrange the stuffed shells in the prepared baking dish, placing the open side facing up.
6. Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the stuffed shells, ensuring they are well coated. Then sprinkle the remaining ½ cup shredded mozzarella cheese over the top to melt during baking.
7. Drizzle with Olive Oil: Drizzle the 2 tablespoons of olive oil evenly over the assembled dish. This will add richness and help achieve a beautiful golden finish on the cheese.
8. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil carefully, then bake for an additional 10 minutes or until the cheese is bubbly, melted, and golden brown on top.
9. Rest and Serve: Remove the dish from the oven and let it rest for about 5 minutes. This rest time helps the filling set and makes the stuffed shells easier to serve.
10. Garnish and Enjoy: Garnish the stuffed shells with fresh parsley or sage leaves if desired, and serve warm. This dish is creamy, comforting, and full of seasonal flavor, perfect for a cozy meal.

Notes

• You can substitute fresh sage for dried sage if preferred; just increase the amount as fresh herbs are less concentrated.
• Use fresh or canned pumpkin puree, but avoid pumpkin pie filling which contains added sugars and spices.
• To save time, prepare the filling and pasta shells in advance and assemble right before baking.
• For a lower-fat version, substitute part of the ricotta with low-fat cottage cheese.
• Leftovers can be refrigerated for up to 3 days and reheated covered in the oven to maintain moisture.
• Ensure pasta shells are well drained and slightly dry before stuffing to prevent sogginess.

Keywords: pumpkin stuffed shells, ricotta pasta shells, baked stuffed pasta, pumpkin ricotta recipe, vegetarian pasta recipe, fall pasta dish, creamy pumpkin shells