why make this recipe
Creamy Pumpkin Ricotta Stuffed Shells is a delightful dish that combines comfort food with seasonal flavors. This recipe is perfect for fall and is great for family dinners or a cozy night in. The creamy filling and savory marinara sauce create a warm and satisfying meal. It is easy to make and is sure to impress your friends and family.
how to make Creamy Pumpkin Ricotta Stuffed Shells
Ingredients:
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup pumpkin puree
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups marinara sauce
- Fresh basil for garnish
Directions:
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, pumpkin puree, 1/2 cup mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix well.
- Stuff each pasta shell with the pumpkin and ricotta mixture.
- Spread 1 cup of marinara sauce in the bottom of a baking dish. Place the stuffed shells in the dish.
- Pour the remaining marinara sauce over the shells and sprinkle the rest of the mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes, garnish with fresh basil, and serve.
how to serve Creamy Pumpkin Ricotta Stuffed Shells
Serve these stuffed shells warm straight from the oven. They pair well with a side salad or garlic bread. For an added touch, you can sprinkle some extra Parmesan cheese or fresh herbs on top before serving.
how to store Creamy Pumpkin Ricotta Stuffed Shells
Store any leftovers in an airtight container in the refrigerator. They will keep well for about 3 to 4 days. You can also freeze the stuffed shells before baking them. Just wrap them tightly and freeze for up to 2 months. When you are ready to eat, bake them straight from the freezer, adding extra time to the baking process.
tips to make Creamy Pumpkin Ricotta Stuffed Shells
- Make sure not to overcook the pasta shells, as they will continue to cook in the oven.
- Be generous with the seasoning to enhance the flavors. Adjust the salt and pepper to your taste.
- Use fresh basil as a garnish for a pop of color and extra flavor.
variation
You can add cooked spinach or sausage to the filling for an extra boost of flavor and nutrition. For a healthier option, consider using whole wheat pasta shells or low-fat cheese.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it before adding it to the mixture.
2. Can I make this dish ahead of time?
Absolutely! You can prepare the stuffed shells ahead of time and store them in the fridge. Just bake when you’re ready to serve.
3. Is there a vegetarian version of this recipe?
Yes, this recipe is already vegetarian as it uses cheese and pumpkin. You can enhance it with more vegetables or omit any meat.
Creamy Pumpkin Ricotta Stuffed Shells
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Creamy Pumpkin Ricotta Stuffed Shells is a cozy and comforting dish that’s perfect for fall. With a creamy filling of pumpkin, ricotta, and mozzarella, baked in savory marinara and topped with cheese, it’s a seasonal favorite that’s simple enough for a weeknight dinner yet elegant enough for entertaining.
Ingredients
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup pumpkin puree
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups marinara sauce
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package directions until al dente. Drain and set aside.
- In a bowl, combine ricotta, pumpkin puree, 1/2 cup mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Mix well.
- Fill each cooked shell with the pumpkin ricotta mixture.
- Spread 1 cup of marinara sauce in the bottom of a baking dish. Arrange stuffed shells on top.
- Pour remaining marinara sauce over the shells and sprinkle remaining mozzarella on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
- Let cool slightly, garnish with fresh basil, and serve.
Notes
Don’t overcook the pasta — they’ll finish in the oven. Add sautéed spinach or cooked sausage to the filling for more flavor. Use whole wheat shells for a healthier version.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Keywords: stuffed shells, pumpkin pasta, vegetarian dinner, fall recipes