Ingredients

20 jumbo pasta shells

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

2 cups marinara or tomato sauce

2 tablespoons olive oil

Fresh parsley or sage leaves, for garnish (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C) to have it ready when the stuffed shells are prepared.

Step 2: Cook the jumbo pasta shells in a large pot of salted boiling water according to the package instructions until al dente. Drain and rinse under cold water, then set aside to dry.

Step 3: In a large bowl, combine pumpkin puree, ricotta cheese, ½ cup shredded mozzarella, Parmesan, garlic powder, dried sage, nutmeg, salt, pepper, and egg. Mix thoroughly until creamy and well blended.

Step 4: Spread about 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish to keep the shells moist while baking.

Step 5: Fill each cooked shell generously with the pumpkin ricotta mixture and arrange them in the baking dish with the open side facing up.

Step 6: Pour the remaining marinara sauce over the stuffed shells, ensuring they are well coated. Sprinkle the remaining ½ cup shredded mozzarella cheese on top.

Step 7: Drizzle 2 tablespoons of olive oil over the top for added richness and to promote golden baking.

Step 8: Cover the dish with foil and bake for 25 minutes. Remove the foil carefully and bake for an additional 10 minutes until the cheese is melted, bubbly, and golden.

Step 9: Let the dish rest for about 5 minutes after baking to allow it to set.

Step 10: Garnish with fresh parsley or sage leaves if desired, then serve warm and enjoy the creamy, comforting flavors.

Tips & Variations

Use fresh sage for a brighter, herbaceous flavor or substitute with rosemary for a different twist.

Swap out pumpkin puree with butternut squash puree for a subtly sweeter taste.

For a vegan version, use dairy-free cheese alternatives and skip the egg or replace it with a flax egg.

Adding a pinch of red pepper flakes can give the dish a gentle, warming heat.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can assemble the stuffed shells and keep them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Is fresh pumpkin puree different from canned in this recipe?

Fresh pumpkin puree works just as well as canned, though the texture may be slightly less smooth. Make sure to cook and puree the pumpkin until soft for the best results.