Description
Pumpkin Ricotta Stuffed Shells are a warm, comforting dish perfect for fall evenings. These jumbo pasta shells are generously filled with a creamy mixture of pumpkin and ricotta, topped with melty mozzarella and baked until golden brown. Each bite delivers a delightful fusion of flavors that will have everyone at the table raving. Ideal for cozy family dinners or festive gatherings, this recipe is sure to impress!
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C). Boil salted water in a large pot and cook jumbo pasta shells until al dente, about 8-10 minutes. Drain and set aside.
- In a bowl, mix ricotta cheese, pumpkin puree, Parmesan, nutmeg, cinnamon, salt, and pepper until smooth.
- Fill each shell with the pumpkin mixture and place seam-side up in a greased baking dish.
- Pour marinara sauce over the shells and sprinkle with mozzarella.
- Cover with foil and bake for 25 minutes; remove foil and bake for another 10-15 minutes until bubbly and golden.
- Garnish with chopped herbs before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (210g)
- Calories: 360
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg