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Pumpkin Ricotta Stuffed Shells

Melting Comfort: Pumpkin Ricotta Stuffed Shells Delight

Enjoy Pumpkin Ricotta Stuffed Shells, a comforting and creamy dish perfect for cozy dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 20 pieces Jumbo Pasta Shells Opt for pre-cooked shells to save time.
For the Filling
  • 15 oz Ricotta Cheese Cottage cheese can be used for a lighter option.
  • 1 cup Pumpkin Puree Use homemade puree or canned for convenience.
  • 1/2 cup Grated Fresh Parmesan Cheese Can be replaced with pecorino for sharper taste.
  • 1 large Egg Silken tofu works as a vegan alternative.
  • 1/2 teaspoon Nutmeg Cinnamon is a good substitute.
  • 1 teaspoon Kosher Salt Regular table salt can be used but adjust to taste.
  • 1/4 teaspoon Pepper Both white and black pepper are good options.
  • 1 teaspoon Garlic Powder Fresh minced garlic adds more intensity.
  • 2 tablespoons Fresh Sage Thyme or parsley can serve as substitutes.
For the Sauce
  • 2 cups Jarred Vodka Sauce Homemade marinara can also be utilized.
  • 1/2 cup Heavy Cream Substitute with milk for a lighter version.
For the Topping
  • 1 cup Shredded Mozzarella Cheese Any melting cheese like provolone can be used.

Equipment

  • large pot
  • mixing bowl
  • baking dish
  • colander

Method
 

Step-by-Step Instructions
  1. Begin by cooking the jumbo pasta shells in a large pot of salted boiling water for 8-10 minutes, or until al dente. Drain and cool in a colander.
  2. In a mixing bowl, combine the ricotta cheese, pumpkin puree, grated parmesan, egg, nutmeg, salt, pepper, garlic powder, and chopped sage. Mix until smooth.
  3. In a separate bowl, stir together the vodka sauce with the remaining pumpkin puree and heavy cream until smooth. Adjust consistency to your liking.
  4. Pour 3/4 of the sauce mixture into a greased 9x13 baking dish. Fill each shell with about 2 tablespoons of the filling and place them in the dish with the filling side up.
  5. Cover the baking dish with aluminum foil and bake at 350°F (175°C) for 30 minutes. Remove foil, add mozzarella, and bake uncovered for an additional 15 minutes.
  6. For a crispy topping, broil for an additional 1-2 minutes, watching carefully.
  7. Let rest for a few moments before serving hot, garnished with extra parmesan if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 700mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 2000IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain texture.

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