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–+ servings

Pumpkin Ricotta Stuffed Shells

Delicious pasta shells filled with a creamy pumpkin and ricotta mixture, topped with marinara sauce and baked to perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta Shells
  • 12 pieces jumbo pasta shells
Filling
  • 1 cup ricotta cheese
  • 1 cup pumpkin puree canned or homemade
  • 1/2 cup parmesan cheese grated
  • 1 teaspoon nutmeg ground
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Sauce
  • 2 cups marinara sauce store-bought or homemade
Topping
  • 1/2 cup mozzarella cheese shredded

Method
 

Prepare the Pasta
  1. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  2. Preheat the oven to 375°F (190°C).
Make the Filling
  1. In a mixing bowl, combine ricotta cheese, pumpkin puree, grated parmesan, nutmeg, salt, and black pepper. Mix until smooth.
Stuff the Shells
  1. Fill each cooked pasta shell with the pumpkin ricotta mixture using a spoon or piping bag.
Assemble and Bake
  1. Spread half of the marinara sauce on the bottom of a baking dish.
  2. Arrange the stuffed shells on top of the sauce, then pour the remaining marinara sauce over the shells.
  3. Sprinkle shredded mozzarella cheese on top.
  4. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 7gFiber: 4gSugar: 6g

Notes

For a richer flavor, add some sautéed garlic or onion to the filling.

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