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Creamy Pumpkin Ricotta Stuffed Shells

Creamy Pumpkin Ricotta Stuffed Shells for Cozy Fall Nights

Creamy Pumpkin Ricotta Stuffed Shells offer a delightful twist on pasta dishes, perfect for cozy fall evenings.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 pieces Jumbo Pasta Shells Substitution: Manicotti or cannelloni can be used if jumbo shells are unavailable.
For the Filling
  • 1 cup Pumpkin Puree Substitution: Homemade pumpkin puree can be made by roasting and blending a pumpkin.
  • 15 ounces Ricotta Cheese Substitution: Cottage cheese can be used for a lighter option; blend until smooth first.
  • 1 teaspoon Garlic Powder Fresh garlic can be substituted for a stronger taste.
  • 1 teaspoon Dried Sage Substitution: Use fresh sage, thyme, or Italian seasoning for variation.
  • 1/4 teaspoon Ground Nutmeg Can omit if not preferred.
  • to taste Salt and Pepper Adjust based on personal preference.
  • 1 large Egg Can be omitted for a vegan version; use a flaxseed substitute.
For Topping
  • 2 cups Shredded Mozzarella Suggestion: Mix with provolone or sharp white cheddar for more depth.
  • 1/2 cup Parmesan Cheese Can be omitted or replaced with nutritional yeast for a dairy-free option.
  • 1 cup Marinara Sauce Alternative: Use Alfredo sauce for a creamy twist.
  • 2 tablespoons Olive Oil Alternative: Melted butter can be used.
  • to taste Fresh Parsley or Sage (for garnish) Optional, for serving.

Equipment

  • large pot
  • Mixing bowl
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring salted water to a boil and cook the jumbo pasta shells until al dente, about 8–10 minutes. Drain and rinse under cold water.
  3. In a mixing bowl, combine pumpkin puree, ricotta cheese, half of the mozzarella, Parmesan, garlic powder, dried sage, nutmeg, salt, pepper, and the egg. Mix until creamy.
  4. Spread 1 cup of marinara sauce over the bottom of a baking dish.
  5. Stuff each pasta shell with the filling and place in the baking dish with the filling side up.
  6. Pour remaining marinara sauce over the shells and sprinkle with remaining mozzarella. Drizzle with olive oil.
  7. Cover the dish with aluminum foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes.
  8. Let rest for 5 minutes before garnishing with parsley or sage and serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 3000IUCalcium: 250mgIron: 2mg

Notes

Cooking the pasta al dente is crucial to prevent breakage when stuffing.

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