Creamy Pumpkin Ricotta Stuffed Shells Recipe
Creamy Pumpkin Ricotta Stuffed Shells are a cozy, comforting pasta dish featuring jumbo shells filled with a luscious blend of pumpkin puree, ricotta, and cheeses, seasoned with warm spices and baked in marinara sauce until bubbly and golden. This autumn-inspired meal is perfect for a satisfying dinner that combines creamy textures with savory flavors.
- 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
Pasta
- 20 jumbo pasta shells
Filling
- 1 cup pumpkin puree (canned or fresh)
- 1 ½ cups ricotta cheese
- ½ cup shredded mozzarella cheese
- 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
Topping and Sauce
- 1 cup shredded mozzarella cheese
- 2 cups marinara or tomato sauce
- 2 tablespoons olive oil
- Fresh parsley or sage leaves, for garnish (optional)
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it is ready for baking the stuffed shells.
- Cook the Pasta Shells: Boil a large pot of salted water and cook the jumbo pasta shells according to the package until al dente. Drain and rinse with cold water to stop cooking, then set aside to dry slightly.
- Make the Filling: In a large bowl, mix together the pumpkin puree, ricotta, ½ cup mozzarella, Parmesan, garlic powder, dried sage, nutmeg, salt, pepper, and egg until creamy and well combined.
- Prepare the Baking Dish: Pour 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish to keep the shells moist during baking.
- Stuff the Shells: Fill each cooked pasta shell generously with the pumpkin ricotta mixture and arrange them in the baking dish, open side up.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells and sprinkle the remaining ½ cup shredded mozzarella on top.
- Drizzle with Olive Oil: Drizzle 2 tablespoons of olive oil evenly over the shells to add richness and help bake to a beautiful finish.
- Bake: Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake an additional 10 minutes until the cheese is melted, bubbly, and slightly golden.
- Rest and Serve: Let the dish rest 5 minutes after baking to allow it to set before serving.
- Garnish and Enjoy: Garnish with fresh parsley or sage leaves if desired, and serve warm for a creamy, comforting meal.
Notes
- Use fresh or canned pumpkin puree based on availability; fresh may need to be cooked and pureed before use.
- Cook pasta shells al dente to prevent them from becoming mushy during baking.
- Foil cover during baking helps keep moisture in; removing foil allows cheese to brown nicely.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- For a vegan variation, substitute ricotta and cheese with plant-based alternatives and omit the egg or use an egg replacer.
Keywords: pumpkin stuffed shells, ricotta pasta bake, creamy pumpkin pasta, baked stuffed shells, autumn pasta recipe, vegetarian pasta dish
