Description
Pumpkin and Ricotta Stuffed Shells are a delightful autumn-inspired dish that combines creamy ricotta and sweet pumpkin, enveloped in tender jumbo pasta shells. Baked in rich marinara sauce and topped with melty mozzarella, this hearty meal is perfect for family gatherings or cozy dinners. Easy to make and customizable, these stuffed shells promise a comforting culinary experience that captures the essence of fall.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup canned pumpkin puree
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh sage, chopped
- 3 garlic cloves, minced
- Salt and pepper to taste
- 2 cups marinara sauce
Instructions
- Preheat oven to 375°F (190°C). Boil salted water in a large pot and cook jumbo pasta shells until al dente (8-10 minutes). Drain and cool slightly.
- In a mixing bowl, combine pumpkin puree, ricotta, half of the mozzarella, Parmesan, garlic, sage, salt, and pepper until well mixed.
- Generously fill each pasta shell with the pumpkin mixture.
- Spread a thin layer of marinara sauce in a baking dish. Arrange filled shells upright and pour remaining sauce over them. Top with remaining mozzarella.
- Bake for 25-30 minutes until bubbly and golden brown. Allow to cool for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (approximately 250g)
- Calories: 380
- Sugar: 6g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg