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

Scale

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