Go Back
–+ servings
Creamy Pumpkin Ricotta Stuffed Shells

Creamy Pumpkin Ricotta Stuffed Shells for a Cozy Fall Feast

Creamy Pumpkin Ricotta Stuffed Shells are a delightful vegetarian comfort food that captures the essence of fall.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 20 pieces jumbo pasta shells Perfectly sized to cradle the rich filling
  • 1 cup ricotta cheese Provides a creamy base; substitute with cream cheese for a different taste
  • 1 cup canned pumpkin puree Adds natural sweetness; fresh pumpkin works too!
  • 1 cup grated Parmesan cheese Divided; boosts flavor and creates a topping
  • 1/2 cup shredded mozzarella cheese Gives that gooey, cheesy goodness
  • 1/4 teaspoon nutmeg Enhances the filling's sweetness
  • 1/2 teaspoon salt Adjust according to your preference
  • 1/4 teaspoon black pepper Adds warmth to the filling
  • 1 tablespoon olive oil Essential for sautéing ingredients
  • 2 cloves garlic Minced to introduce a fragrant note
  • 1/2 teaspoon dried sage Pairs perfectly with pumpkin
For the Marinara Layer
  • 2 cups marinara sauce Balances creaminess with acidity
Optional Garnish
  • 2 tablespoons fresh parsley Chopped for a pop of color and freshness

Equipment

  • Baking dish
  • Large pot
  • Skillet
  • Mixing bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 350°F (175°C) and grease your baking dish.
  2. In a large pot, bring salted water to a boil and cook the pasta shells for 8-10 minutes until al dente. Drain and cool.
  3. In a bowl, mix the ricotta cheese, pumpkin puree, half of the Parmesan, and mozzarella. Add nutmeg, salt, and pepper, and mix until creamy.
  4. Heat olive oil in a skillet, sauté garlic and sage for 2-3 minutes until fragrant.
  5. Fold the sautéed garlic and sage into the pumpkin-ricotta filling.
  6. Pour 1 cup of marinara sauce into the bottom of the baking dish.
  7. Stuff each cooled shell with 2 tablespoons of the pumpkin-ricotta mixture and place them in the baking dish.
  8. Pour the remaining marinara sauce over the stuffed shells and sprinkle with leftover Parmesan.
  9. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes until bubbly and golden brown.
  10. Let cool for 5 minutes, garnish with parsley, and serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 3000IUVitamin C: 4mgCalcium: 250mgIron: 2mg

Notes

Customize by adding spinach or ground turkey; adjust salt based on your preference. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!