why make this recipe
Creamy Pumpkin Ricotta Stuffed Shells are a delicious way to enjoy the flavors of fall. This dish is comforting and perfect for any cozy dinner. It combines the rich taste of pumpkin with the creaminess of ricotta cheese. Not only is it tasty, but it also brings a twist to traditional stuffed shells. Plus, it’s a fantastic way to sneak in some vegetables!
how to make Creamy Pumpkin Ricotta Stuffed Shells
Ingredients:
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup cooked pumpkin puree
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups marinara sauce
Directions:
- Preheat the oven to 350°F (175°C).
- Cook the pasta shells according to package instructions; drain and set aside.
- In a mixing bowl, combine ricotta, pumpkin puree, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
- Stuff each shell with the pumpkin ricotta mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish and top with remaining marinara sauce and shredded mozzarella.
- Cover with foil and bake for 25 minutes; remove foil and bake for an additional 10 minutes until cheese is bubbly.
- Serve warm and enjoy your fall comfort food.
how to serve Creamy Pumpkin Ricotta Stuffed Shells
Serve these delicious stuffed shells with a side salad and some garlic bread for a complete meal. You can also sprinkle some fresh herbs on top for added flavor. Enjoy them hot out of the oven for the best taste!
how to store Creamy Pumpkin Ricotta Stuffed Shells
Store any leftover stuffed shells in an airtight container in the fridge. They will stay fresh for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through. You can also microwave them for a quicker option.
tips to make Creamy Pumpkin Ricotta Stuffed Shells
- Use fresh pumpkin: If you have time, roasting fresh pumpkin can enhance the flavor.
- Customize the cheese: Feel free to mix different types of cheese for added taste.
- Make ahead: You can assemble the dish ahead of time and store it in the fridge before baking.
variation
You can make a vegetarian version by adding spinach or other vegetables to the stuffing. For a meatier dish, consider adding cooked ground sausage or turkey to the cheese mixture.
FAQs
Can I use regular pasta instead of jumbo shells?
Yes, you can use any type of pasta, but the cooking time may vary.
Is it possible to freeze these stuffed shells?
Absolutely! Just prepare them up to the baking step, cover tightly, and freeze. Bake them directly from frozen, adding extra time.
Can I substitute the ricotta cheese?
Yes, cottage cheese or cream cheese can be used instead of ricotta for a different flavor.
Creamy Pumpkin Ricotta Stuffed Shells
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy Pumpkin Ricotta Stuffed Shells bring together the cozy flavors of fall in a cheesy, comforting baked pasta dish. With rich pumpkin puree and creamy ricotta inside tender pasta shells, it’s an autumn twist on a classic favorite.
Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup cooked pumpkin puree
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups marinara sauce
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the pasta shells according to package instructions; drain and set aside.
- In a mixing bowl, combine ricotta, pumpkin puree, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
- Stuff each shell with the pumpkin ricotta mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish and top with remaining marinara sauce and shredded mozzarella.
- Cover with foil and bake for 25 minutes; remove foil and bake for an additional 10 minutes until cheese is bubbly.
- Serve warm and enjoy your fall comfort food.
Notes
Add a sprinkle of fresh herbs before serving or try using roasted fresh pumpkin for a richer flavor. This dish can also be prepped ahead and baked later.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 410
- Sugar: 7g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg
Keywords: stuffed shells, pumpkin pasta, ricotta filling, fall comfort food, vegetarian baked pasta