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Creamy Pumpkin Ricotta Stuffed Shells

Irresistible Creamy Pumpkin Ricotta Stuffed Shells Recipe

Indulge in these Creamy Pumpkin Ricotta Stuffed Shells, a perfect blend of rich flavors and comforting textures, ideal for fall.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: PASTA
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 12 pieces Jumbo Pasta Shells cook al dente for best results
For the Filling
  • 1 cup Ricotta Cheese substitute with cottage cheese for a lighter option
  • 1 cup Pumpkin Puree use canned pumpkin for convenience
  • 1/2 cup Grated Fresh Parmesan Cheese Pecorino Romano works as a substitute
  • 1 large Egg omit for a vegan version, though consistency may vary
  • 1/4 teaspoon Nutmeg allspice can be used as a substitute
  • to taste teaspoon Kosher Salt & Pepper essential for seasoning
  • 1 teaspoon Garlic Powder fresh minced garlic can be used instead
  • 2 tablespoons Minced Fresh Sage thyme is a suitable alternative
For the Sauce
  • 2 cups Rao's Vodka Sauce any quality marinara can be substituted
  • 1/2 cup Heavy Cream for a lighter option, use half-and-half or omit
For the Topping
  • 1 cup Shredded Mozzarella Cheese try mixing in cheddar for a unique twist

Equipment

  • Baking Dish
  • Mixing Bowls
  • Pot

Method
 

Cooking Instructions
  1. Boil the jumbo pasta shells according to package directions until al dente. Drain and set aside to cool.
  2. Preheat your oven to 350°F (175°C).
  3. In a large mixing bowl, combine ricotta, pumpkin puree, grated Parmesan cheese, egg, nutmeg, salt, pepper, garlic powder, and minced sage. Mix until smooth.
  4. In a separate bowl, mix Rao's Vodka Sauce with the remaining pumpkin puree and heavy cream.
  5. Spread 3/4 of the sauce mixture on the bottom of a baking dish.
  6. Stuff each cooled shell with approximately 2 tablespoons of the pumpkin-ricotta filling. Place the filled shells in the baking dish with the filling side facing up.
  7. Cover the stuffed shells with the remaining sauce. Cover the dish with foil and bake for 30 minutes.
  8. Uncover the dish, sprinkle shredded mozzarella cheese over the top, and bake for an additional 15 minutes until melted and golden-brown.
  9. Optionally, broil for a few seconds for extra browning on the cheese.
  10. Serve hot and enjoy!

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 2000IUVitamin C: 4mgCalcium: 250mgIron: 2mg

Notes

Allow your pasta shells to cool after cooking to prevent them from sticking together. Taste the filling before stuffing to adjust seasonings for best flavor.

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