Description
Delight in these creamy and comforting Pumpkin Stuffed Shells, where jumbo pasta shells are filled with a flavorful mixture of ricotta, pumpkin puree, fresh sage, and warm spices then baked in a rich marinara sauce. Perfect for a cozy fall dinner, this dish balances sweet and savory with a hint of cinnamon and nutmeg for a seasonal twist.
Ingredients
Scale
Pasta
- 8 ounces jumbo pasta shells
Filling
- 15 ounces whole milk ricotta
- 1 cup pumpkin puree
- 1/2 cup grated parmesan (or pecorino romano)
- 2 cloves garlic, minced
- 1 tablespoon minced sage
- Salt, to taste
- Black pepper, to taste
- Pinch of cinnamon
- Pinch of nutmeg
Sauce
- 4 cups marinara sauce (divided)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for baking the stuffed shells.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until very al dente, approximately 2-3 minutes less than the package instructions to ensure they hold texture after baking.
- Prepare the Filling: While the pasta cooks, combine the whole milk ricotta, pumpkin puree, grated parmesan, minced garlic, minced sage, salt, pepper, cinnamon, and nutmeg in a large mixing bowl. Stir well until all ingredients are evenly incorporated into a creamy mixture.
- Assemble the Dish: Spread 3 cups of marinara sauce evenly on the bottom of a large baking dish (9×13 inches or larger). Once the pasta shells are cool enough to handle, carefully stuff each shell with the pumpkin ricotta filling and place them over the marinara sauce in the dish.
- Add Remaining Sauce: Spoon the remaining 1 cup of marinara sauce over the stuffed shells. Optionally, sprinkle additional grated parmesan on top for extra flavor.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to let flavors meld and the stuffing heat through.
- Finish Baking Uncovered: Remove the foil and bake for an additional 10 minutes to allow the top to slightly brown and sauce to thicken.
- Serve: Remove from oven and serve the pumpkin stuffed shells warm for a delicious fall meal.
Notes
- This recipe brings a seasonal twist by incorporating pumpkin and warming spices like cinnamon and nutmeg along with fresh sage for a comforting flavor profile.
- The pasta is cooked al dente to ensure it retains structure after baking and absorbs the sauce without becoming mushy.
- Using whole milk ricotta provides a rich and creamy texture; you can substitute with part-skim ricotta for a lighter version.
- Feel free to use pecorino romano instead of parmesan for a sharper flavor.
- For added depth, sprinkle extra parmesan on top before baking uncovered.
- Serve with a side salad or garlic bread to complete the meal.
Nutrition
- Serving Size: 1 serving
- Calories: 530 kcal
- Sugar: 13 g
- Sodium: 1476 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 7 g
- Protein: 27 g
- Cholesterol: 65 mg
