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Creamy Pumpkin Ricotta Stuffed Shells

Creamy Pumpkin Ricotta Stuffed Shells for Cozy Fall Nights

Enjoy these Creamy Pumpkin Ricotta Stuffed Shells, a perfect blend of ricotta and pumpkin for a comforting fall meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Shells
  • 12 pieces Jumbo Pasta Shells Choose gluten-free shells for dietary needs.
For the Filling
  • 15 oz Ricotta Cheese Cottage cheese can lighten the dish.
  • 1 cup Pumpkin Puree Homemade offers fresh taste, while canned is a convenient option.
  • 1/2 cup Grated Parmesan Cheese Pecorino Romano is a good substitute.
  • 1 large Egg Use a flax egg or silken tofu for a vegan alternative.
  • 1/2 tsp Nutmeg Cinnamon can be a substitute.
  • 1 tsp Kosher Salt
  • 1/4 tsp Pepper
  • 1 tsp Garlic Powder Fresh minced garlic can provide a brighter taste.
  • 1 tsp Fresh Sage Dried sage is a good fallback.
For the Sauce
  • 24 oz Jarred Vodka Sauce Marinara is a classic alternative.
  • 1/2 cup Heavy Cream Consider half-and-half or plant-based cream for a lighter option.
For the Topping
  • 1 cup Shredded Mozzarella Cheese Mix in cheddar for extra flavor.

Equipment

  • Large Pot
  • mixing bowl
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Cook Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them for 10-12 minutes until al dente. Drain shells and drizzle olive oil to prevent sticking.
  2. Prepare Filling: In a mixing bowl, combine ricotta cheese, pumpkin puree, grated Parmesan, egg, nutmeg, salt, pepper, garlic powder, and fresh sage. Mix until smooth and creamy.
  3. Make Sauce: In another bowl, combine jarred vodka sauce with remaining pumpkin puree and heavy cream. Stir until creamy.
  4. Assemble: Pour 3/4 of the sauce into a baking dish. Fill each cooked shell with 2 tablespoons of the filling and arrange in the dish, open side up.
  5. Bake: Preheat oven to 350°F (175°C). Cover with foil and bake for 30 minutes. Remove foil, sprinkle mozzarella cheese, and bake for an additional 15 minutes until cheese is melted and golden.
  6. Serve: Optionally broil for an additional 1-2 minutes for a crisp finish. Serve hot.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 18gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 4000IUVitamin C: 2mgCalcium: 250mgIron: 2.5mg

Notes

Use quality ricotta for the best flavor. Cook pasta shells al dente and store leftovers in an airtight container for up to three days.

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