Pumpkin Ricotta Stuffed Shells

Creamy and delicious, Pumpkin Ricotta Stuffed Shells are the perfect comfort food for any occasion. This dish combines the rich flavors of ricotta cheese and pumpkin, creating a delightful filling that is sure to impress your family and friends. Whether it’s a cozy dinner at home or a festive gathering, these stuffed shells shine as a standout dish. Their creamy texture paired with a savory pumpkin marinara sauce makes them not only satisfying but also unique.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of creamy ricotta and pumpkin creates a rich, flavorful filling.
• Versatile Dish: Perfect for family dinners, holiday gatherings, or potlucks.
• Easy to Prepare: With simple ingredients and straightforward steps, making this dish is a breeze.
• Nutritious Ingredients: Pumpkin adds vitamins and nutrients while keeping the dish hearty.
• Impressive Presentation: Beautifully baked shells topped with melted mozzarella make for an eye-catching meal.

Tools and Preparation

To create these delightful stuffed shells, having the right kitchen tools will streamline your cooking process and ensure great results.

Essential Kitchen Tools

• Large pot
• Baking sheet
• Mixing bowls
• 9×13 baking dish
• Spoon

Why These Tools Matter

• Large pot: Essential for boiling pasta shells to the perfect al dente texture.
• Mixing bowls: Helps in easily combining ingredients for the filling and sauce.
• Baking dish: A sturdy vessel to hold all your delicious stuffed shells while they bake.

Ingredients

Creamy ricotta cheese and pumpkin stuffed inside shells atop a pumpkin marinara sauce.

Ingredients:
– 1 box Jumbo Pasta Shells (about 24 shells)
– 2 cups ricotta cheese
– 1 15 oz can pumpkin puree
– 1 cup grated fresh parmesan cheese
– 1 egg
– 1/4 teaspoon nutmeg
– 1 teaspoon kosher salt
– 1/2 teaspoon pepper
– 1/2 Tablespoon garlic powder
– 1 Tablespoon minced fresh sage
– 1 Jar Rao’s water Sauce
– 1/4 cup heavy cream
– 1 cup shredded mozzarella cheese

How to Make Pumpkin Ricotta Stuffed Shells

Step 1: Cook the Pasta Shells

Bring a large pot of water to a boil and cook the jumbo pasta shells according to package instructions. Aim for them to be firm (al dente) so they hold up well when filled.

Step 2: Cool the Shells

Once cooked, drain the noodles and transfer them to a large baking sheet. Drizzle with olive oil to prevent sticking, then carefully separate any that are stuck together. Allow them to cool completely.

Step 3: Preheat Your Oven

Preheat your oven to 350 degrees Fahrenheit so it’s ready for baking once you assemble your dish.

Step 4: Prepare the Filling

In a mixing bowl, combine the following ingredients:
* 2 cups of ricotta cheese
* 1 cup of pumpkin puree (reserve remaining for sauce)
* 1 cup of grated parmesan cheese
* 1 egg
* 1/4 teaspoon nutmeg
* 1 teaspoon kosher salt
* 1/2 teaspoon pepper
* 1/2 tablespoon garlic powder
* 1 tablespoon minced fresh sage

Mix until smooth and well combined.

Step 5: Make the Sauce Mixture

In another bowl, combine:
* The reserved pumpkin puree
* The jarred marinara sauce
* 1/4 cup heavy cream

Mix until smooth.

Step 6: Assemble in Baking Dish

Spread about three-quarters of the sauce mixture in a large 9×13 baking dish.

Step 7: Fill the Shells

Using a spoon, fill each cooled shell with about two tablespoons of the pumpkin-ricotta filling. Place each filled shell on top of the sauce in the baking dish, filling side up.

Step 8: Bake Covered

Cover the baking dish with foil and bake at 350 degrees Fahrenheit for about 30 minutes.

Step 9: Add Cheese Topping

Remove foil from the baking dish and sprinkle each shell with shredded mozzarella cheese.

Step 10: Bake Uncovered

Return to oven uncovered and bake an additional 15 minutes or until cheese is melted and golden brown.

Step 11: Optional Broiling

For added browning on top, you can place it under the broiler for just a few seconds—keep an eye on it!

Step 12: Serve Hot

Enjoy your Pumpkin Ricotta Stuffed Shells hot from the oven!

How to Serve Pumpkin Ricotta Stuffed Shells

Pumpkin Ricotta Stuffed Shells make for a delightful and comforting meal. They can be served in various ways to enhance their flavors and presentation. Here are some serving suggestions that will elevate your dining experience.

With a Fresh Salad

• Mixed Greens Salad: A light salad with arugula, spinach, and cherry tomatoes tossed in a lemon vinaigrette complements the richness of the stuffed shells.
• Caesar Salad: Crisp romaine lettuce, croutons, and a creamy Caesar dressing provide a crunchy contrast to the soft pasta.

Accompanied by Crusty Bread

• Garlic Bread: Warm, buttery garlic bread is perfect for scooping up any leftover pumpkin marinara sauce.
• Focaccia: This soft Italian bread, topped with herbs, adds a flavorful touch to your meal.

Topped with Extra Cheese

• Parmesan Shavings: Finish your dish with freshly shaved Parmesan for added depth of flavor.
• Herbed Ricotta: A dollop of herbed ricotta on top brings creaminess and enhances the overall taste.

How to Perfect Pumpkin Ricotta Stuffed Shells

To ensure your Pumpkin Ricotta Stuffed Shells turn out perfectly every time, follow these simple tips.

• Bold Cooking the Shells Al Dente: Make sure to cook the pasta shells just until firm. This prevents them from becoming mushy when baked.
• Bold Use Fresh Ingredients: Opt for fresh sage and high-quality cheese for a richer flavor profile.
• Bold Mix Thoroughly: Combine the ricotta filling well to achieve a smooth consistency that fills the shells easily.
• Bold Layer Sauce Generously: Spread enough sauce at the bottom of the baking dish to keep the shells moist while baking.
• Bold Bake Covered Initially: Covering the baking dish allows steam to help cook the shells evenly before uncovering for browning.
• Bold Let Rest Before Serving: Allowing the dish to rest for a few minutes after baking helps it set and makes serving easier.

Best Side Dishes for Pumpkin Ricotta Stuffed Shells

Pairing side dishes with your Pumpkin Ricotta Stuffed Shells can enhance your meal’s flavors. Consider these delicious options that complement this hearty pasta dish perfectly.

1. Garlic Roasted Vegetables: A mix of seasonal vegetables roasted until tender; they add color and nutrition.
2. Creamy Mashed Potatoes: Smooth mashed potatoes provide comfort alongside the rich flavors of the stuffed shells.
3. Steamed Broccoli: Lightly steamed broccoli adds crunch and freshness; drizzle with olive oil or lemon juice for extra flavor.
4. Brussels Sprouts with Balsamic Glaze: Roasted Brussels sprouts drizzled with balsamic reduction bring a tangy contrast to your plate.
5. Caprese Skewers: Fresh mozzarella balls, cherry tomatoes, and basil drizzled with balsamic vinegar offer a refreshing bite before or during your meal.
6. Crispy Potato Wedges: Seasoned potato wedges baked until golden make an excellent finger food option alongside pasta.

Common Mistakes to Avoid

When preparing Pumpkin Ricotta Stuffed Shells, it’s easy to make a few common mistakes that can affect the dish’s overall flavor and texture. Here are some pitfalls to watch out for:

• Ignoring pasta cooking time: Overcooking the shells can make them too soft and difficult to fill. Always cook them until al dente for the best results.
• Not cooling noodles properly: If you don’t let the shells cool after cooking, they may stick together, making it hard to fill them. Spread them out on a baking sheet and drizzle with olive oil.
• Skipping seasoning in the filling: Under-seasoned filling can lead to bland stuffed shells. Make sure to include enough salt, pepper, and spices for a flavorful experience.
• Using the wrong cheese: Not all cheeses melt well. Stick with ricotta and mozzarella for creamy, mouthwatering stuffed shells.
• Not layering sauce correctly: Failing to spread enough sauce in the baking dish first can cause the bottom shells to dry out while baking. Ensure you have a good base of sauce.

Refrigerator Storage

• Store leftover Pumpkin Ricotta Stuffed Shells in an airtight container.
• Consume within 3–4 days for optimal freshness.
• Reheat before serving to enjoy the full flavors again.

Freezing Pumpkin Ricotta Stuffed Shells

• Freeze unbaked stuffed shells in a freezer-safe container.
• They will last up to 2–3 months in the freezer.
• Thaw overnight in the refrigerator before baking.

Reheating Pumpkin Ricotta Stuffed Shells

• Oven: Preheat your oven to 350°F (175°C). Cover with foil and bake for about 20–25 minutes until heated through.
• Microwave: Place stuffed shells on a microwave-safe plate and cover. Heat on medium power for 2–3 minutes or until warm.
• Stovetop: In a skillet over medium heat, add a splash of water or sauce. Cover and heat until warmed through, stirring occasionally.

Frequently Asked Questions

What can I serve with Pumpkin Ricotta Stuffed Shells?

You can pair these stuffed shells with a simple green salad or garlic bread for a complete meal.

Can I make Pumpkin Ricotta Stuffed Shells ahead of time?

Yes! You can prepare them in advance and store them in the refrigerator or freezer. Just reheat before serving.

How do I customize my Pumpkin Ricotta Stuffed Shells?

Feel free to add spinach or other vegetables into the filling for added nutrition and flavor. You can also experiment with different herbs.

Are Pumpkin Ricotta Stuffed Shells vegetarian?

Yes, this recipe is vegetarian-friendly as it contains no meat ingredients.

Conclusion

Pumpkin Ricotta Stuffed Shells offer a delightful combination of creamy ricotta and rich pumpkin flavors, making this dish perfect for any dinner table. Its versatility allows for various customization options based on personal tastes or seasonal ingredients. Try this recipe today and enjoy a comforting meal that everyone will love!

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