Creamy Pumpkin Stuffed Shells Recipe
Pumpkin Stuffed Shells are a comforting and flavorful vegetarian pasta dish featuring tender jumbo pasta shells filled with a creamy pumpkin and ricotta cheese mixture, baked to perfection with melted cheese on top. This recipe combines the natural sweetness of pumpkin purée with savory cheeses for a perfect fall-inspired meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta:
- 20 jumbo pasta shells
Filling:
- 1 ½ cups pumpkin purée
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 1 large egg
- 1 teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
Sauce:
- 2 cups marinara sauce
Instructions
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and rinse under cold water to stop cooking and set aside.
- Prepare the Filling: In a mixing bowl, combine the pumpkin purée, ricotta cheese, half of the mozzarella, half of the Parmesan, egg, dried sage, salt, pepper, and nutmeg. Mix well until smooth and creamy.
- Stuff the Shells: Using a spoon, fill each cooked shell generously with the pumpkin and cheese mixture. Take care not to overfill to avoid spilling during baking.
- Assemble in Baking Dish: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish in a single layer. Spoon the remaining marinara sauce over the shells.
- Top with Cheese: Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the sauced shells for a golden and cheesy topping.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese on top is melted and bubbly.
- Serve: Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh sage or parsley if desired.
Notes
- You can substitute the pumpkin purée with butternut squash purée for a slightly different flavor.
- For a vegan version, use vegan ricotta and shredded cheese alternatives.
- Make sure not to overcook the pasta shells to prevent them from becoming mushy during baking.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven or microwave.
Keywords: pumpkin stuffed shells, pumpkin pasta, stuffed pasta shells, vegetarian pasta recipe, fall recipes, baked pasta, ricotta pumpkin shells
Find it online: https://cookwithyana.com/creamy-pumpkin-stuffed-shells-recipe/
