Description
These Creamy Pumpkin Ricotta Stuffed Shells are a comforting and flavorful vegetarian pasta dish. Jumbo pasta shells are filled with a rich mixture of ricotta cheese, pumpkin puree, and aromatic spices, layered with savory marinara sauce, and baked to bubbly perfection with melted cheese on top. Perfect for a cozy dinner or holiday meal, this recipe blends creamy texture and seasonal flavors in every bite.
Ingredients
Scale
Stuffed Shells Ingredients
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup canned pumpkin puree
- 1 cup grated Parmesan cheese, divided
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried sage
Sauce & Garnish
- 2 cups marinara sauce
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the stuffed shells later.
- Cook Pasta Shells: Boil the jumbo pasta shells according to the package instructions until al dente. Drain them carefully and set aside to cool so they are easy to handle for stuffing.
- Prepare Filling Mixture: In a large mixing bowl, combine ricotta cheese, pumpkin puree, half of the Parmesan cheese, shredded mozzarella, nutmeg, salt, and black pepper. Mix thoroughly until well blended and creamy.
- Sauté Garlic and Sage: Heat olive oil in a small skillet over medium heat. Add minced garlic and dried sage, cooking for about 1 minute until fragrant but not browned. Stir this flavorful mixture into the pumpkin ricotta filling until fully incorporated.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
- Stuff the Shells: Carefully fill each cooked shell with about 2 tablespoons of the pumpkin ricotta mixture. Place each stuffed shell open side up in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the rest of the Parmesan cheese on top for a golden crust.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes or until the cheese on top is bubbly and golden brown.
- Serve and Garnish: Allow the dish to cool slightly before serving to set. Garnish with fresh chopped parsley if desired to add a fresh pop of color and flavor.
Notes
- You can substitute fresh sage for dried, using 1 teaspoon fresh if preferred.
- For a dairy-free version, try using vegan ricotta and mozzarella alternatives.
- Make sure not to overcook the pasta shells so they hold their shape during stuffing and baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven covered to avoid drying out.
- Adding a pinch of red pepper flakes to the filling can add a subtle kick if desired.
