Description
Delight in these cozy Pumpkin Stuffed Shells featuring jumbo pasta shells filled with a creamy blend of ricotta, pumpkin puree, parmesan, and warm fall spices, baked in a rich marinara sauce. Perfect for a comforting autumn meal that’s both flavorful and easy to prepare.
Ingredients
Scale
Pasta
- 8 ounces jumbo pasta shells
Filling
- 15 ounces whole milk ricotta
- 1 cup pumpkin puree
- 1/2 cup grated parmesan (or pecorino romano)
- 2 cloves garlic, minced
- 1 tablespoon minced sage
- Salt & pepper, to taste
- Pinch cinnamon
- Pinch nutmeg
Sauce
- 4 cups marinara sauce, divided
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until very al dente, approximately 2-3 minutes less than the package instructions. Drain and let cool enough to handle.
- Prepare the filling: In a large bowl, combine the whole milk ricotta, pumpkin puree, grated parmesan, minced garlic, minced sage, salt, pepper, cinnamon, and nutmeg. Mix well until all ingredients are thoroughly incorporated.
- Assemble the dish: Spread 3 cups of marinara sauce evenly on the bottom of a large baking dish (9×13 inches or larger). Carefully stuff each cooled pasta shell with the pumpkin ricotta mixture and arrange them atop the sauce in the dish.
- Add remaining sauce and cheese: Spoon the remaining 1 cup of marinara sauce over the stuffed shells. Optionally, sprinkle additional parmesan cheese on top to enhance flavor and browning.
- Bake covered: Cover the baking dish with foil to prevent drying out and bake in the preheated oven for 30 minutes.
- Finish baking uncovered: Remove the foil and continue baking for another 10 minutes to allow the cheese to brown slightly and the sauce to thicken.
- Serve: Remove from the oven and serve warm for a comforting, seasonal meal.
Notes
- These pumpkin stuffed shells combine creamy ricotta with aromatic sage and warming spices like cinnamon and nutmeg for a perfect fall dish.
- Cooking pasta shells just under al dente keeps them firm so they don’t become mushy when baked.
- You can substitute pecorino romano for parmesan for a sharper flavor.
- Leftovers reheat well and make a delicious next-day meal.
- For a vegan version, use plant-based ricotta and cheese alternatives, but note flavor and texture differences.
Nutrition
- Serving Size: 1 serving
- Calories: 530 kcal
- Sugar: 13 g
- Sodium: 1476 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 7 g
- Protein: 27 g
- Cholesterol: 65 mg
