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Irresistible Pumpkin Ricotta Stuffed Shells

Pumpkin Ricotta Stuffed Shells - featured image
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Creamy pumpkin and ricotta filling nestled inside tender pasta shells, baked with bubbling cheese—perfect for cozy fall nights.

Ingredients

Scale
  • 18–20 jumbo pasta shells, cooked al dente
  • 1 cup ricotta cheese
  • 1 cup pumpkin puree (unsweetened)
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1 cup shredded mozzarella cheese
  • 1 large egg
  • A pinch of nutmeg
  • Salt and pepper to taste
  • 2 cups marinara sauce
  • 1 tablespoon fresh sage, finely chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente. Drain and let cool.
  2. In a large bowl, combine ricotta cheese, pumpkin puree, grated Parmesan, egg, nutmeg, salt, and pepper. Mix until smooth and creamy.
  3. Heat marinara sauce in a saucepan. If desired, stir in the chopped sage for added flavor. Spread 1 cup of the sauce evenly on the bottom of your baking dish.
  4. Using a spoon or piping bag, fill each shell with the pumpkin ricotta mixture. Place the stuffed shells in the baking dish, open side up.
  5. Pour the remaining marinara sauce over the shells. Sprinkle shredded mozzarella and extra Parmesan on top.
  6. Preheat your oven to 375°F (190°C). Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  7. Let the shells cool for a few minutes before serving. Garnish with fresh sage or parsley for a pop of color.

Notes

For a golden, crispy top, broil the dish for 1-2 minutes after baking. Add a splash of milk or cream to loosen the filling if it feels too thick.

Nutrition

Keywords: pumpkin, ricotta, stuffed shells, fall recipe, comfort food, pasta bake

Find it online: https://norasfoods.com/irresistible-pumpkin-ricotta-stuffed-shells-recipe-for-cozy-fall-nights/