Pumpkin Ricotta Stuffed Shells
A creamy and delicious dish made with pumpkin and ricotta stuffed into jumbo pasta shells, covered in marinara sauce and topped with melted mozzarella.
Ingrédients
For the filling
- 1 cup ricotta cheese Creamy and rich, perfect for stuffing.
- 1 cup pumpkin puree Adds natural sweetness and nutrition.
- 1/2 cup grated Parmesan cheese Adds a savory, salty finish.
- 1 teaspoon garlic powder Enhances the overall flavor.
- 1 teaspoon dried sage For an earthy, warm taste.
- 1/2 teaspoon salt Balances the sweetness of the pumpkin.
- 1/4 teaspoon black pepper Adds a slight kick.
For the pasta and sauce
- 28 pieces jumbo pasta shells
- 3 cups marinara sauce A zesty base for the stuffed shells.
- 1 cup shredded mozzarella cheese Melts beautifully on top.
Instructions
Preparation
- Gather all your ingredients before starting.
Cooking the Pasta
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente.
- Once cooked, drain the shells and lay them flat on a baking sheet to prevent sticking.
Making the Filling
- In a large bowl, mix the ricotta cheese, pumpkin puree, Parmesan cheese, garlic powder, sage, salt, and pepper. Stir until well combined.
Assembling the Dish
- Take each cooked shell and stuff it generously with the pumpkin and ricotta mixture.
- Spread 1 cup of marinara sauce on the bottom of the baking dish.
- Place the stuffed shells in the dish, open side facing up, and pour the remaining marinara sauce over them.
- Sprinkle shredded mozzarella cheese evenly over the top.
Baking
- Preheat your oven to 375°F (190°C) and bake for 25-30 minutes until the cheese is melted and bubbly.
- Let the dish rest for about 5 minutes before serving.
Notes
To store leftovers, let the dish cool completely, then transfer to an airtight container. Refrigerate for up to 3-4 days or freeze for up to 3 months. For best results when reheating, bake covered at 350°F (175°C).