Pumpkin 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
Scale
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
