Creamy Pumpkin Stuffed Shells Recipe
Delicious Pumpkin Stuffed Shells combine tender pasta shells filled with a creamy pumpkin and ricotta mixture, baked to perfection with a savory sauce and melted cheese. This comforting dish is perfect for fall and brings a unique twist to classic stuffed shells, blending seasonal flavors with Italian comfort food.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 20 large pasta shells
Filling
- 1 cup pumpkin purée
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried sage
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
Sauce
- 2 cups marinara or tomato sauce
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente. Drain and rinse under cold water to stop cooking, then set aside on a baking sheet to prevent sticking.
- Make the Filling: In a mixing bowl, combine the pumpkin purée, ricotta cheese, egg, dried sage, nutmeg, salt, and pepper. Mix thoroughly until smooth and creamy.
- Stuff the Shells: Carefully fill each cooked pasta shell with the pumpkin and ricotta mixture using a spoon, making sure each shell is generously filled but not overstuffed.
- Assemble the 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, then pour the remaining sauce evenly over the shells.
- Add Cheese Topping: Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top of the stuffed shells and sauce.
- 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 is bubbly and golden brown.
- Serve: Remove from the oven and let the dish rest for 5 minutes before serving to allow flavors to meld and cooling slightly for easier eating.
Notes
- You can substitute pumpkin purée with butternut squash purée for a slightly different flavor.
- For a richer filling, add a handful of chopped spinach or kale to the mixture.
- Make sure not to overcook the pasta shells initially to prevent them from becoming mushy after baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for crispiness.
Keywords: Pumpkin Stuffed Shells, pumpkin pasta recipe, baked stuffed shells, vegetarian pasta, fall recipes
