Description
These Pumpkin Stuffed Shells are a cozy, fall-inspired dish featuring jumbo pasta shells filled with a creamy mixture of ricotta, pumpkin puree, parmesan, and aromatic spices like cinnamon, nutmeg, and sage. Baked in marinara sauce, they offer a comforting vegetarian meal perfect for chilly evenings.
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 & 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. Cook the jumbo pasta shells until very al dente, about 2-3 minutes less than the package’s stated cooking time, ensuring they hold their shape for stuffing.
- Prepare Filling: While the pasta cooks, mix the ricotta, pumpkin puree, grated parmesan, minced garlic, minced sage, salt, pepper, cinnamon, and nutmeg in a large bowl until well combined and smooth.
- Arrange Sauce: Spread 3 cups of the marinara sauce evenly on the bottom of a large (9×13 inch or larger) baking dish to prevent sticking and add flavor.
- Stuff Shells: Once the cooked pasta shells have cooled enough to handle, carefully stuff each shell with the pumpkin ricotta mixture and place them seam-side up on top of the spread sauce in the baking dish. Repeat with all shells.
- Add Remaining Sauce: Spoon the remaining 1 cup of marinara sauce over the stuffed shells. If desired, sprinkle additional parmesan cheese on top for extra richness.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly and the sauce to thicken.
- Serve: Remove from oven and enjoy the stuffed shells warm as a nourishing and comforting meal.
Notes
- Indulge in these fall-inspired pumpkin stuffed shells with creamy ricotta, fresh sage, cinnamon, and nutmeg for a comforting and seasonal meal.
- The shells should be cooked very al dente to ensure they don’t tear when stuffing.
- Feel free to substitute pecorino romano for parmesan for a sharper flavor.
- Additional parmesan sprinkled on top before baking adds a lovely golden crust.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently in the oven.
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
