Pumpkin Ricotta Stuffed Shells

There’s something magical about Pumpkin Ricotta Stuffed Shells that makes your taste buds do a happy dance. Imagine sinking your fork into tender pasta shells filled with creamy ricotta and sweet pumpkin, topped with a rich tomato sauce that warms your soul. pumpkin scones with cinnamon glaze The aroma wafts through the kitchen, inviting everyone to gather around the table. cozy pumpkin bread pumpkin dump cake for dessert It’s comfort food at its finest, perfect for those crisp fall evenings when all you want is to cozy up with a hearty meal.

I remember the first time I made these Pumpkin Ricotta Stuffed Shells during a family gathering. My aunt, who claims her lasagna is the best in the world, took one bite and declared it a winner! This dish has since become a staple at our holiday dinners, proving that pumpkin isn’t just for lattes. pumpkin cheesecake thumbprints Whether it’s Halloween or Thanksgiving, these stuffed shells are sure to impress and satisfy everyone at the table.

I still chuckle when I think about my cousin’s face as he discovered he actually liked pumpkin, who knew?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Large Pasta Shells: Use about 20-24 shells; ensure they’re large enough to hold all that stuffing goodness.
• Ricotta Cheese: Opt for whole milk ricotta for creaminess; it’s the secret weapon in this recipe.
• Pumpkin Puree: Grab canned puree or make your own; fresh pumpkin adds extra flavor and texture.
• Parmesan Cheese: Freshly grated is best; it melts beautifully and enhances the overall flavor profile.
• Fresh Spinach: A handful of chopped spinach adds color and nutrients without overpowering other flavors. For more inspiration, check out this lemon orzo salad with feta recipe.
• Tomato Sauce: Use your favorite marinara; homemade or store-bought will work wonders here.
• Italian Seasoning: A blend of herbs like basil and oregano elevates the taste to new heights.
• Salt and Pepper: Essential for seasoning; adjust according to your personal preference.
• Olive Oil: A drizzle for sautéing spinach and adding richness to the sauce.
• Garlic Powder: A dash enhances flavor without overwhelming the dish; garlic lovers can always add more!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Pasta Shells: Begin by boiling salted water in a large pot. Add the pasta shells and cook until al dente, typically 8-10 minutes. Drain them carefully and set aside on a baking sheet to cool slightly.

Sauté the Spinach: In a skillet over medium heat, drizzle olive oil and toss in chopped spinach. Sauté until wilted, about 3 minutes, releasing its earthy aroma that fills your kitchen with warmth.

Prepare the Filling: In a mixing bowl, combine ricotta cheese, pumpkin puree, sautéed spinach, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Stir well until everything blends into a creamy dream.

Stuff the Shells: Using a spoon or piping bag (if you’re feeling fancy), fill each shell generously with the pumpkin ricotta mixture. Don’t skimp; each shell deserves its moment in the spotlight!

Add Tomato Sauce: Spread half of your tomato sauce on the bottom of a baking dish. Nestle those stuffed shells snugly onto the sauce layer. Top them with remaining sauce and sprinkle some extra Parmesan cheese.

Bake to Perfection: Preheat your oven to 375°F (190°C). Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden brown on top.

And there you have it, your very own Pumpkin Ricotta Stuffed Shells ready to steal the show at dinner! Let them cool slightly before serving so they don’t burn anyone’s palate, trust me on this one!

This recipe not only captures flavors but creates memories around your dinner table, let’s dig in!

Perfecting the Cooking Process

To achieve delicious Pumpkin Ricotta Stuffed Shells, start by boiling the shells first. While they cook, whip up your pumpkin filling and sauce simultaneously for maximum efficiency and flavor.

Add Your Touch

Feel free to swap out ricotta for cottage cheese or add spinach for extra color and nutrients. A sprinkle of nutmeg can elevate the pumpkin flavor too.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, preserving that delightful creaminess.

Sometimes I catch myself reminiscing about the first time I made these stuffed shells, my family devoured them so fast, I barely got a taste!

FAQ

Can I use fresh pumpkin instead of canned?

Absolutely! Just roast and puree fresh pumpkin for an even richer flavor.

What can I substitute for ricotta cheese?

Cottage cheese works well as a lighter alternative and adds a unique texture.

How do I make this dish gluten-free?

Simply swap regular pasta shells with gluten-free ones available at most grocery stores.

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Pumpkin Ricotta Stuffed Shells

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves 4 (8 stuffed shells per serving) 1x

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Description

Pumpkin Ricotta Stuffed Shells are a delightful fall-inspired dish that combines tender pasta shells with a creamy filling of ricotta and sweet pumpkin, all topped with rich tomato sauce. This comforting meal is perfect for cozy dinners and holiday gatherings, bringing warmth and flavor to the table. With its vibrant colors and mouthwatering aroma, this recipe is sure to impress family and friends alike.

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Ingredients

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• 20 large pasta shells
• 1 cup ricotta cheese (whole milk)
• 1 cup pumpkin puree (canned or fresh)
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach (chopped)
• 2 cups tomato sauce (store-bought or homemade)
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 tsp garlic powder

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Instructions

1. Preheat oven to 375°F (190°C). Boil salted water in a large pot and cook pasta shells until al dente, about 8-10 minutes. Drain and set aside.
2. In a skillet over medium heat, add olive oil and sauté chopped spinach until wilted, about 3 minutes.
3. In a mixing bowl, combine ricotta, pumpkin puree, sautéed spinach, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper; mix until smooth.
4. Generously fill each shell with the pumpkin ricotta mixture using a spoon or piping bag.
5. Spread half of the tomato sauce in a baking dish. Arrange the stuffed shells on top and cover with remaining sauce; sprinkle with extra Parmesan cheese.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden brown.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 2 stuffed shells (approximately 250g)
• Calories: 320
• Sugar: 5g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 30mg