Description
Enjoy this warm and comforting Pumpkin Ricotta Stuffed Shells dish, perfect for a cozy winter dinner. This recipe blends rich ricotta with seasonal pumpkin for a flavorful filling baked in a simple sauce.
Ingredients
Scale
- 1 box jumbo pasta shells
- 1 (15 ounce) container ricotta cheese
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- 24 ounces marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Cook the pasta shells according to package directions until al dente. Drain them well and set aside.
- In a medium bowl, combine the ricotta cheese, pumpkin puree, Parmesan cheese, egg, nutmeg, and cinnamon. Mix until everything is smoothly incorporated. Season with salt and pepper.
- Spread about one cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Carefully stuff each cooked shell with the pumpkin ricotta mixture. You can use a small spoon or your fingers for this part.
- Arrange the stuffed shells in a single layer in the prepared baking dish over the sauce.
- Pour the remaining marinara sauce over the top of the shells.
- Sprinkle the shredded mozzarella cheese evenly over the sauce.
- Bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly browned. Let it rest for a few minutes before serving.
Notes
- For extra flavor, you can add a pinch of ground cloves to the filling mixture.
- If you prefer a homemade sauce, use your favorite simple marinara recipe.
- Do not overcook the pasta shells initially; they will soften more in the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 shells
- Calories: 450
- Sugar: 10g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg