Pumpkin and Ricotta Stuffed Shells Recipe
Introduction
Bring the essence of fall to your table with these creamy pumpkin and ricotta stuffed pasta shells. This comforting dish blends savory cheese with the subtle sweetness of pumpkin, perfect for cozy dinners.
Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup canned pumpkin puree
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 2 cups marinara sauce
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Cook the pasta shells according to the package instructions. Drain them carefully and let them cool slightly to handle.
- Step 3: In a mixing bowl, combine ricotta cheese, pumpkin puree, grated Parmesan, nutmeg, salt, and pepper. Mix until smooth and well blended.
- Step 4: Fill each cooked shell generously with the pumpkin and ricotta mixture and arrange them in a baking dish.
- Step 5: Pour the marinara sauce evenly over the stuffed shells.
- Step 6: Cover the dish with foil and bake for 25 to 30 minutes, or until the filling is heated through and bubbly.
Tips & Variations
- For added texture, stir in some chopped spinach or kale into the filling mixture.
- Use fresh nutmeg for a more vibrant flavor.
- Top with extra Parmesan or shredded mozzarella before baking for a golden crust.
- Serve with a side salad or garlic bread to complete the meal.
Storage
Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for about 15 minutes or until heated through. You can also microwave individual portions but adjust time accordingly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can roast and puree fresh pumpkin before using it in the recipe. Make sure it is smooth and drained of excess moisture to maintain the right filling consistency.
What pasta can I use if I don’t have jumbo shells?
If jumbo shells are not available, large pasta tubes like cannelloni can be a great substitute for stuffing. Just adjust cooking time as needed.
PrintPumpkin and Ricotta Stuffed Shells Recipe
Enjoy the comforting flavors of fall with these Pumpkin and Ricotta Stuffed Shells. Tender jumbo pasta shells are filled with a creamy mixture of ricotta cheese, pumpkin puree, Parmesan, and warm nutmeg, then baked in a rich marinara sauce for a delightful vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Pasta
- 12 jumbo pasta shells
Filling
- 1 cup ricotta cheese
- 1 cup canned pumpkin puree
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Sauce
- 2 cups marinara sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil a large pot of salted water and cook the jumbo pasta shells according to the package instructions until al dente. Drain well and allow to cool slightly for easier handling.
- Prepare Filling: In a mixing bowl, combine the ricotta cheese, canned pumpkin puree, grated Parmesan cheese, nutmeg, salt, and pepper. Mix thoroughly until the filling is smooth and well blended.
- Stuff Shells: Carefully fill each cooled pasta shell with the pumpkin and ricotta mixture, ensuring each shell is generously filled but not overstuffed.
- Arrange in Baking Dish: Place the stuffed shells in a single layer in a baking dish. Pour the marinara sauce evenly over the top to cover the shells.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the shells are heated through and the sauce is bubbling gently.
- Serve: Remove from the oven and let the dish rest for a few minutes before serving. Enjoy the warm, creamy flavors of this seasonal stuffed pasta dish.
Notes
- You can substitute fresh pumpkin puree if preferred, but canned is more convenient and consistent in texture.
- For a nuttier flavor, try adding a tablespoon of toasted pine nuts to the filling mixture.
- If you want extra cheesy shells, sprinkle additional Parmesan or mozzarella on top before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- This dish pairs beautifully with a side salad or garlic bread.
Keywords: pumpkin stuffed shells, ricotta pasta, fall pasta recipe, vegetarian stuffed pasta, baked pasta shells, pumpkin ricotta recipe
