Description
These Pumpkin Ricotta Stuffed Shells offer a deliciously creamy and flavorful twist on classic stuffed pasta. Jumbo pasta shells are filled with a rich mixture of pumpkin puree, ricotta cheese, parmesan, and aromatic spices, then baked in marinara sauce to create a comforting, autumn-inspired dish perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- 1 box (12 oz) jumbo pasta shells
Filling
- 1 can (15 oz) pumpkin puree
- 2 cups whole milk ricotta cheese
- ¾ cup freshly grated parmesan cheese
- 1 large egg, beaten
- 3 cloves garlic, minced
- 2 tbsp chopped fresh sage
- ¼ tsp ground nutmeg
- Pinch of ground cinnamon
- Salt and pepper to taste
Sauce and Topping
- 1 jar (24–26 oz) marinara sauce
- ¼ cup freshly grated parmesan cheese for topping
- Optional: mozzarella cheese for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the shells.
- Cook Pasta Shells: Boil the jumbo pasta shells in salted water until al dente. Once cooked, drain and rinse them under cold water to stop the cooking process and prevent sticking.
- Prepare Filling: In a large bowl, combine the pumpkin puree, ricotta cheese, ¾ cup parmesan, beaten egg, minced garlic, chopped fresh sage, ground nutmeg, cinnamon, salt, and pepper. Mix thoroughly until well combined.
- Prepare Baking Dish: Spread 1½ cups of marinara sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Fill Shells: Using a spoon or piping bag, fill each cooked pasta shell with approximately 2 tablespoons of the pumpkin ricotta mixture.
- Arrange and Top: Place the stuffed shells in the baking dish neatly. Pour the remaining marinara sauce over the top and sprinkle with the remaining parmesan cheese. If desired, add mozzarella cheese on top for extra cheesiness.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to heat through and meld flavors.
- Finish Baking: Remove the foil and continue baking for an additional 10 minutes to brown the cheese and slightly crisp the top.
- Rest and Serve: Allow the dish to rest for 5 to 10 minutes after baking to set before serving warm.
Notes
- You can prepare the stuffed shells a day ahead and refrigerate them, then bake just before serving.
- Fresh sage adds great flavor but can be substituted with dried sage if fresh is unavailable; use less of dried.
- Use whole milk ricotta for a creamier texture; part-skim ricotta works but may be less rich.
- If desired, sprinkle mozzarella cheese on top for a golden bubbly crust.
- For a gluten-free version, substitute jumbo pasta shells with gluten-free pasta shells.
