Description
This comforting and flavorful Pumpkin Ricotta Stuffed Shells recipe combines tender jumbo pasta shells filled with a creamy mixture of pumpkin puree, ricotta cheese, and aromatic spices. Baked in a rich marinara sauce and topped with Parmesan and optional mozzarella, this dish makes a perfect seasonal dinner that’s hearty, slightly sweet, and full of autumnal warmth.
Ingredients
Scale
Pasta
- 1 box (12 oz) jumbo pasta shells
Filling
- 1 can (15 oz) pumpkin puree
- 2 cups whole milk ricotta cheese
- ¾ cup freshly grated Parmesan cheese
- 1 large egg, beaten
- 3 cloves garlic, minced
- 2 tbsp chopped fresh sage
- ¼ tsp ground nutmeg
- Pinch of ground cinnamon
- Salt and pepper to taste
Sauce and Toppings
- 1 jar (24–26 oz) marinara sauce
- ¼ cup freshly grated Parmesan cheese (for topping)
- Optional: mozzarella cheese for topping
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C), ensuring it’s ready for baking the stuffed shells to perfection.
- Cook the pasta shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells until they are al dente, about 8-10 minutes. Drain and rinse them under cold water to stop the cooking process and prevent sticking.
- Prepare the filling: In a large bowl, combine the pumpkin puree, ricotta cheese, ¾ cup of freshly grated Parmesan, beaten egg, minced garlic, chopped fresh sage, ground nutmeg, cinnamon, salt, and pepper. Mix until smooth and well blended.
- Prepare the baking dish: Spread 1½ cups of marinara sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Fill the shells: Using a spoon or piping bag, fill each cooked pasta shell with about 2 tablespoons of the pumpkin ricotta mixture, making sure each shell is generously stuffed.
- Arrange shells in dish: Place the stuffed shells seam side up in the prepared baking dish in a single layer.
- Add sauce and cheese topping: Pour the remaining marinara sauce over the shells, then sprinkle with the remaining ¼ cup Parmesan cheese. If desired, add shredded mozzarella cheese on top for extra melty goodness.
- Bake covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes. This ensures the filling cooks through and the flavors meld.
- Bake uncovered: Remove the foil and continue baking for an additional 10 minutes, allowing the top to brown slightly and the cheese to melt perfectly.
- Rest before serving: Let the dish rest for 5 to 10 minutes once out of the oven to set and cool slightly for easier serving.
Notes
- Use fresh sage for the best flavor balance with the pumpkin.
- You can substitute whole milk ricotta with part-skim ricotta to reduce fat content.
- For a dairy-free version, use plant-based ricotta and cheese alternatives.
- Leftover stuffed shells can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adjust seasoning to taste, especially the nutmeg and cinnamon, to suit your preference.
- Pre-cook the shells carefully to avoid tearing while filling.
