Description
Creamy Pumpkin Ricotta Stuffed Shells filled with pumpkin, ricotta, mozzarella, Parmesan, sage, and nutmeg, then baked in marinara until bubbling and golden. A cozy vegetarian fall dinner that can be made ahead or frozen for later.
Ingredients
Ingredients
Pasta
- 20 jumbo pasta shells
- 1 tablespoon olive oil
Pumpkin Ricotta Filling
- 15 ounces pumpkin puree
- 15 ounces whole-milk ricotta
- 1 large egg
- 1 cup shredded mozzarella
- ½ cup finely grated Parmesan
- 2 garlic cloves, minced
- 1 teaspoon dried sage
- ½ teaspoon ground nutmeg
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
For Assembly
- 2 cups marinara sauce
- 2 tablespoons fresh parsley, chopped, optional
Instructions
1. Cook the shells
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just shy of al dente, about 2 minutes less than the package directions. Drain, rinse briefly with cool water, and gently toss with the olive oil to prevent sticking.
2. Make the filling
In a large bowl, combine the pumpkin puree, ricotta, and egg. Add the mozzarella, Parmesan, garlic, sage, nutmeg, salt, and black pepper. Stir until creamy and evenly combined.
3. Assemble
Preheat the oven to 375°F (190°C). Spread the marinara evenly over the bottom of a 9×13-inch baking dish. Fill each shell with about 2 generous tablespoons of pumpkin-ricotta filling and arrange them opening-side up in the sauce.
4. Bake
Cover loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 12–15 minutes, until the sauce is bubbling and the cheese is lightly golden.
5. Rest and serve
Let the stuffed shells rest for 5 minutes before serving. Sprinkle with fresh parsley, if desired.
Notes
Instructions
1. Cook the shells
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just shy of al dente, about 2 minutes less than the package directions. Drain, rinse briefly with cool water, and gently toss with the olive oil to prevent sticking.
2. Make the filling
In a large bowl, combine the pumpkin puree, ricotta, and egg. Add the mozzarella, Parmesan, garlic, sage, nutmeg, salt, and black pepper. Stir until creamy and evenly combined.
3. Assemble
Preheat the oven to 375°F (190°C). Spread the marinara evenly over the bottom of a 9×13-inch baking dish. Fill each shell with about 2 generous tablespoons of pumpkin-ricotta filling and arrange them opening-side up in the sauce.
4. Bake
Cover loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 12–15 minutes, until the sauce is bubbling and the cheese is lightly golden.
5. Rest and serve
Let the stuffed shells rest for 5 minutes before serving. Sprinkle with fresh parsley, if desired.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: pasta
- Method: Stovetop
- Cuisine: American