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Pumpkin Ricotta Stuffed Shells Recipe

Pumpkin Ricotta Stuffed Shells Recipe
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★★★★★

4.8 from 25 reviews

This Pumpkin Ricotta Stuffed Shells recipe combines creamy ricotta cheese with rich pumpkin puree and fragrant sage for a comforting, delicious twist on classic stuffed shells. Baked in a luscious vodka tomato sauce and topped with melted mozzarella, this hearty vegetarian dish is perfect for fall or any time you want a cozy, flavorful meal.

Ingredients

Scale

Pasta

  • 1 box Jumbo Pasta Shells (about 24 shells)

Filling

  • 2 cups ricotta cheese
  • 1 cup pumpkin puree
  • 1 cup grated fresh parmesan cheese
  • 1 egg
  • 1/4 teaspoon nutmeg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 Tablespoon garlic powder
  • 1 Tablespoon minced fresh sage

Sauce

  • 1 jar Rao’s Vodka Sauce
  • 1/2 cup pumpkin puree
  • 1/4 cup heavy cream

Topping

  • 1 cup shredded mozzarella cheese
  • Olive oil for drizzling shells

Instructions

  1. Cook the shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain the shells and transfer to a large baking sheet. Drizzle with olive oil and gently separate shells to prevent sticking. Let them cool.
  2. Preheat oven: Set your oven to 350 degrees Fahrenheit to prepare for baking.
  3. Prepare the filling: In a mixing bowl, combine ricotta cheese, 1 cup of pumpkin puree, grated parmesan, egg, nutmeg, kosher salt, black pepper, garlic powder, and minced fresh sage. Stir until the mixture is thoroughly combined and smooth.
  4. Mix the sauce: In a separate bowl, mix together the jarred vodka sauce, the remaining 1/2 cup pumpkin puree, and 1/4 cup heavy cream until smooth and well blended.
  5. Assemble the dish: Spread 3/4 of the pumpkin-vodka sauce mixture evenly across the bottom of a 9×13 inch baking dish.
  6. Stuff the shells: Using a spoon, fill each cooled shell with about 2 tablespoons of the pumpkin-ricotta filling. Place the filled shells, filling side up, on top of the sauce in the baking dish.
  7. Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to allow the flavors to meld and shells to heat through.
  8. Add cheese topping: Remove the foil carefully, sprinkle shredded mozzarella cheese evenly over the tops of the shells.
  9. Bake uncovered: Return the dish to the oven and bake uncovered for an additional 15 minutes or until the cheese is melted and golden brown.
  10. Optional broil: For an extra bubbly, browned cheese finish, place the dish under the broiler for 1-2 minutes, watching closely to prevent burning.
  11. Serve: Remove from the oven and serve hot for a comforting, savory meal.

Notes

  • Cook shells al dente to prevent them from becoming mushy during baking.
  • You can substitute fresh sage with dried sage if fresh is unavailable, but reduce to 1 teaspoon dried.
  • For a lighter version, substitute part of the ricotta with low-fat ricotta and use a low-fat cream in the sauce.
  • This dish can be made ahead and refrigerated for up to 24 hours before baking.
  • Leftovers keep well covered in the fridge for up to 3 days and reheat nicely in the oven or microwave.

Nutrition

Keywords: Pumpkin ricotta stuffed shells, vegetarian pasta casserole, fall pasta recipe, pumpkin pasta, stuffed pasta shells

Find it online: https://kitchenbyclara.com/pumpkin-ricotta-stuffed-shells-recipe/