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

Scale

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