Description
These Pumpkin Stuffed Shells are a cozy, fall-inspired vegetarian dish featuring jumbo pasta shells filled with a creamy pumpkin and ricotta mixture flavored with sage, cinnamon, and nutmeg, baked in a rich marinara sauce for a comforting and flavorful meal perfect for the season.
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 and pepper, to taste
- Pinch cinnamon
- Pinch nutmeg
Sauce
- 4 cups marinara sauce, divided
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the stuffed shells.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until very al dente, about 2-3 minutes less than the package directions state. This keeps the shells firm enough to hold the filling.
- Make Filling: In a large bowl, combine whole milk ricotta, pumpkin puree, grated parmesan, minced garlic, minced sage, salt, pepper, cinnamon, and nutmeg. Mix thoroughly until the ingredients are well blended.
- Prepare Baking Dish: Spread 3 cups of marinara sauce evenly on the bottom of a large 9×13-inch or bigger baking dish to prevent sticking and add flavor.
- Stuff Shells: Once the pasta shells are cool enough to handle, fill each shell generously with the pumpkin ricotta mixture. Arrange the stuffed shells in a single layer over the marinara sauce in the baking dish, repeating until all shells and filling are used.
- Add Sauce and Cheese: Spoon the remaining 1 cup of marinara sauce over the stuffed shells. Optionally, sprinkle additional parmesan cheese on top for extra flavor and a golden crust.
- Bake Covered: Cover the baking dish with foil to retain moisture and bake in the preheated oven for 30 minutes.
- Finish Baking: Remove the foil and bake uncovered for an additional 10 minutes to allow the cheese to brown slightly and the dish to set.
- Serve: Let the pumpkin stuffed shells cool slightly and serve warm for a delightful seasonal meal.
Notes
- Indulge in these fall-inspired pumpkin stuffed shells with creamy ricotta, fresh sage, cinnamon, and nutmeg.
- They’re easier than you think and a comforting recipe to cozy up with this season.
- You can substitute pecorino romano for parmesan to vary the flavor.
- Make sure to undercook the pasta slightly to prevent it from becoming mushy when baked.
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
