Name: Pumpkin Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 12 jumbo pasta shells; 1 cup ricotta cheese; 1 cup pumpkin puree; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/4 tsp nutmeg; 1/4 tsp cinnamon; 2 tbsp fresh parsley or basil, chopped; 2 cups marinara sauce; Salt and pepper to taste

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Pumpkin Ricotta Stuffed Shells are like a warm hug on a chilly fall evening. Imagine the rich, creamy blend of pumpkin and ricotta nestled in tender pasta shells, topped with gooey mozzarella and baked to golden perfection. perfect appetizer for fall The aroma wafts through your kitchen, enticing everyone to gather around the table. This dish is not just food; it’s a celebration of flavors that makes your taste buds do a happy dance.

Jump to:

Essential Ingredients
Let’s Make it Together
Perfecting the Cooking Process
Add Your Touch
Storing & Reheating
FAQ
Can I make Pumpkin Ricotta Stuffed Shells ahead of time?
What type of pumpkin should I use?
How do I prevent the shells from sticking together?
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Every bite brings together the earthiness of pumpkin, the creaminess of ricotta, and a hint of nutmeg that transports you straight to autumn festivities. Whether it’s a cozy family dinner or an inviting potluck, these stuffed shells are sure to steal the spotlight. Get ready for a flavor adventure that promises to warm your heart and fill your belly!

Why You'll Love This Recipe

These Pumpkin Ricotta Stuffed Shells are easy to whip up, making them perfect for busy weeknights or special occasions
Their deliciously creamy filling delights every palate while looking stunning on any dinner table
Each bite bursts with autumn flavors, making them versatile enough for any season!

I still remember the first time I made these stuffed shells; my family couldn’t get enough of them!

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious homemade bread.

Jumbo Pasta Shells: Choose large shells that can hold plenty of stuffing; they’re essential for this recipe’s success.
Ricotta Cheese: Use fresh ricotta for creaminess; it blends beautifully with the pumpkin.
Pumpkin Puree: Opt for pure pumpkin puree rather than pie filling for the best flavor.
Shredded Mozzarella Cheese: This adds a melty topping that takes your stuffed shells over the top.
Grated Parmesan Cheese: A sprinkle of Parmesan adds depth and enhances flavor—don’t skip it!
Nutmeg and Cinnamon: A pinch of each spices up the filling and evokes cozy autumn vibes.
Fresh Parsley or Basil: Chopped herbs add freshness and color as a final touch before serving.
Marinara Sauce: Use your favorite marinara sauce for a tangy contrast to the creamy filling.
Salt and Pepper: Essential seasonings to bring out all those delicious flavors!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat oven to 375°F (190°C). Bring a large pot of salted water to boil and cook jumbo pasta shells until al dente—about 8-10 minutes. Drain and set aside while you prepare the filling.

Prepare the filling by mixing ricotta cheese, pumpkin puree, grated Parmesan, nutmeg, cinnamon, salt, and pepper in a bowl until smooth. The mixture should smell heavenly—like Thanksgiving in August!

Fill each cooked shell generously with the pumpkin mixture using a spoon or piping bag. Place them seam-side up in a greased baking dish; ensure they’re close but not squished together. For more inspiration, check out this Lemon Blueberry Bread recipe.

Pour marinara sauce over the stuffed shells until they’re nicely coated but not swimming in sauce. Sprinkle shredded mozzarella on top—because more cheese equals more happiness!

Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake an additional 10-15 minutes until bubbly and golden brown. Let it cool slightly before serving—trust me; you don’t want to burn your mouth on cheesy goodness!

For an extra touch of flavor, garnish with freshly chopped parsley or basil before diving in. These Pumpkin Ricotta Stuffed Shells are sure to impress at any gathering or cozy dinner at home! traditional Italian dessert.

You Must Know

The secret to perfect Pumpkin Ricotta Stuffed Shells is balancing creamy ricotta and sweet pumpkin
This dish not only pleases your palate but also makes a stunning presentation at any gathering
The delightful aroma fills your kitchen, making everyone eager to dig in

Perfecting the Cooking Process

Start by boiling the pasta shells until al dente, then prepare the filling while they cool. This ensures everything comes together seamlessly without leaving you in a last-minute scramble. indulgent dessert option.

Add Your Touch

Feel free to swap out ricotta for cottage cheese or add spinach for extra nutrition. You can also sprinkle some grated parmesan on top before baking for a cheesy crust.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, ensuring those flavors meld beautifully once more.

Chef's Helpful Tips

To avoid overcooking, check your pasta shells frequently while boiling
Use fresh herbs like basil or thyme for added flavor depth
Don’t skip the baking step; it transforms your dish into a comforting masterpiece

The first time I made Pumpkin Ricotta Stuffed Shells, my friends declared it “the best thing ever.” Their enthusiastic responses motivated me to keep perfecting this recipe, and now it’s a staple at gatherings. For more inspiration, check out this Chicken Sausages with Zucchini recipe.

FAQ

Can I make Pumpkin Ricotta Stuffed Shells ahead of time?

Yes, you can assemble them a day in advance and refrigerate before baking.

What type of pumpkin should I use?

Canned pumpkin puree works best for convenience and consistent flavor.

How do I prevent the shells from sticking together?

Toss cooked shells gently with olive oil before filling them to keep them separate.

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