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Creamy Pumpkin Ricotta Stuffed Shells

Creamy Pumpkin Ricotta Stuffed Shells for Cozy Fall Nights

Creamy Pumpkin Ricotta Stuffed Shells are a delicious vegetarian dish perfect for cozy fall nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Casserole
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 12 pieces Jumbo Pasta Shells Substitute with manicotti or cannelloni if unavailable.
For the Filling
  • 1 cup Pumpkin Puree Canned or homemade.
  • 1 cup Ricotta Cheese Cottage cheese can be used as a lighter option.
  • 1/2 cup Shredded Mozzarella Cheese Can substitute with provolone or sharp white cheddar.
  • 1/4 cup Parmesan Cheese
  • 1 teaspoon Garlic Powder Or fresh minced garlic.
  • 1 teaspoon Dried Sage Fresh sage or thyme can be used as replacements.
  • 1/4 teaspoon Ground Nutmeg
  • To taste Salt & Pepper
  • 1 large Egg Or a flax egg for a vegan option.
For Assembling
  • 2 cups Marinara Sauce Keeps shells moist.
  • 1 tablespoon Olive Oil For drizzling on top.

Equipment

  • Large Pot
  • Mixing bowl
  • baking dish
  • Aluminum Foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Cook jumbo pasta shells in salted boiling water for 8-10 minutes until al dente, then drain and rinse under cold water.
  3. In a mixing bowl, combine pumpkin puree, ricotta cheese, ½ cup mozzarella, Parmesan, garlic powder, dried sage, nutmeg, salt, pepper, and egg. Mix well.
  4. Spread 1 cup marinade sauce in a baking dish and stuff each shell with the creamy filling, placing them opening side up.
  5. Pour the remaining marinara sauce over the shells, sprinkle with remaining mozzarella, drizzle with olive oil, cover with foil, and bake for 25 minutes.
  6. Remove the foil and bake for an additional 10 minutes, until cheese is melted and bubbly.
  7. Let the dish rest for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 3000IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze unbaked shells for up to 3 months.

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