Description
Indulge in the comforting flavors of Pumpkin Ricotta Stuffed Shells, a delightful dish that combines creamy ricotta cheese and savory pumpkin. Whether you’re hosting a festive gathering or enjoying a cozy family dinner, these stuffed shells are sure to impress. The rich filling nestled in tender pasta shells is topped with a luscious pumpkin marinara sauce and melted mozzarella, making each bite a satisfying experience. With simple ingredients and straightforward preparation steps, this recipe is perfect for cooks of all skill levels.
Ingredients
Scale
- 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 marinara sauce
- 1/4 cup heavy cream
- 1 cup shredded mozzarella cheese
Instructions
- Cook jumbo pasta shells in boiling water until al dente, then drain and cool on a baking sheet drizzled with olive oil.
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine ricotta cheese, pumpkin puree, grated parmesan, egg, nutmeg, kosher salt, pepper, garlic powder, and minced sage until smooth.
- Mix remaining pumpkin puree with marinara sauce and heavy cream.
- Spread three-quarters of the sauce mixture in a 9×13 baking dish.
- Fill each pasta shell with about two tablespoons of the ricotta-pumpkin filling and place in the baking dish.
- Cover with foil and bake for 30 minutes; then remove foil, sprinkle mozzarella on top, and bake uncovered for an additional 15 minutes until golden brown.
- Serve hot and enjoy!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 filled shell (approximately 90g)
- Calories: 270
- Sugar: 3g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg