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.
Ingredients
Scale
- 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
Instructions
- 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.
- In a skillet over medium heat, add olive oil and sauté chopped spinach until wilted, about 3 minutes.
- In a mixing bowl, combine ricotta, pumpkin puree, sautéed spinach, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper; mix until smooth.
- Generously fill each shell with the pumpkin ricotta mixture using a spoon or piping bag.
- 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.
- 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