Creamy Pumpkin Ricotta Stuffed Shells Recipe
This Creamy Pumpkin Ricotta Stuffed Shells recipe combines tender jumbo pasta shells filled with a flavorful mixture of pumpkin puree, ricotta, and cheeses, seasoned with aromatic sage and nutmeg. Baked in marinara sauce and topped with melted mozzarella, this dish is a cozy, comforting vegetarian meal perfect for fall or anytime you crave a rich, creamy pasta bake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Shells and Sauce
- 20 jumbo pasta shells
- 2 cups marinara or tomato sauce
- 2 tablespoons olive oil
Filling
- 1 cup pumpkin puree (canned or fresh)
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
- ½ teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1 large egg
Garnish
- Fresh parsley or sage leaves (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) ensuring it’s ready for baking the shells once filled.
- Cook the Pasta Shells: Boil a large pot of salted water, cook the jumbo pasta shells according to the package directions until al dente. Drain and rinse under cold water to halt cooking, then set aside to dry slightly.
- Make the Filling: In a large bowl, mix together pumpkin puree, ricotta, ½ cup shredded mozzarella, Parmesan, garlic powder, dried sage, nutmeg, salt, pepper, and egg until smooth and creamy.
- Prepare the Baking Dish: Spread about 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to keep the shells moist during baking.
- Stuff the Shells: Fill each cooked shell generously with the pumpkin ricotta mixture and place them open-side up in the baking dish.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, then sprinkle the remaining ½ cup of shredded mozzarella cheese evenly on top.
- Drizzle with Olive Oil: Drizzle 2 tablespoons of olive oil over the assembled dish to add richness and enhance baking.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove foil and continue baking for an additional 10 minutes until cheese is melted, bubbly, and golden brown.
- Rest and Serve: Let the baked shells rest for about 5 minutes out of the oven to set before serving.
- Garnish and Enjoy: Garnish with fresh parsley or sage leaves if desired, then serve warm and enjoy your creamy, comforting stuffed shells!
Notes
- Ensure shells are cooked al dente to prevent them from becoming too soft during baking.
- Using fresh sage will provide a more vibrant flavor, but dried sage works well too.
- Draining and rinsing the shells with cold water stops the cooking process and helps them cool for stuffing.
- Allowing the dish to rest after baking helps the filling set and improves slicing.
- This recipe can be made ahead and refrigerated before baking; just add extra baking time if baking from cold.
Keywords: pumpkin stuffed shells, ricotta stuffed pasta, creamy pumpkin pasta, baked stuffed shells, vegetarian pasta bake, fall pasta recipe
