Creamy Pumpkin Ricotta Stuffed Shells
Indulge in our creamy pumpkin ricotta stuffed shells, a perfect blend of flavors for a hearty dinner.
Equipment
- 1 9x13-inch baking dish
- 1 Mixing Bowl large
- 1 Aluminum foil
Ingredients
Shells and Filling
- 12 oz jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup pumpkin puree
- 1 cup grated parmesan cheese
- 1 egg
- 2 cloves garlic minced
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
For Baking
- 2 cups marinara sauce
- 2 cups mozzarella cheese shredded
Instructions
Preparation
- Preheat your oven to 375°F.
- In a large bowl, mix ricotta, pumpkin puree, parmesan, egg, garlic, nutmeg, salt, and pepper until smooth.
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water.
- Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Fill each shell with the pumpkin ricotta mixture and place in the dish.
- Pour remaining marinara sauce over the shells and sprinkle with mozzarella cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly.
Serving
- Allow to cool for a few minutes before serving. Pair with a side salad or garlic bread.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.
Notes
Pro Tips: Use fresh pumpkin puree for a richer taste. Allow the dish to rest for better flavor melding.
Ingredient Substitutions: Use gluten-free pasta shells for a gluten-free version.
How to Serve: Pair with a green salad or garlic bread.
Storage & Freshness: Store in the fridge for up to 3 days. Reheat thoroughly before serving.
Make-Ahead Tips: Prepare the filling a day in advance and store it in the fridge until ready to use.
Ingredient Substitutions: Use gluten-free pasta shells for a gluten-free version.
How to Serve: Pair with a green salad or garlic bread.
Storage & Freshness: Store in the fridge for up to 3 days. Reheat thoroughly before serving.
Make-Ahead Tips: Prepare the filling a day in advance and store it in the fridge until ready to use.