Pumpkin Ricotta Stuffed Shells
Pumpkin Ricotta Stuffed Shells are the perfect fall dish that combines creamy ricotta and rich pumpkin in a comforting pasta package. This recipe is not only easy to prepare but also versatile, making it ideal for both family dinners and meal prep. Each bite is a delightful blend of flavors that will warm your heart and satisfy your taste buds. Gather your loved ones around the table and enjoy this hearty, savory dish that’s bound to become a favorite in your home.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves about 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 box Jumbo Pasta Shells (about 24 shells)
- 2 cups ricotta cheese
- 1 15 oz can 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
- 1 Jar Rao's white grape juice sauce
- 1/4 cup heavy cream
- 1 cup shredded mozzarella cheese
Instructions
- Cook jumbo pasta shells according to package instructions until al dente. Drain and cool.
- Preheat oven to 350°F (175°C).
- In a bowl, combine ricotta, pumpkin puree, Parmesan, egg, nutmeg, salt, pepper, garlic powder, and minced sage. Mix until smooth.
- In another bowl, mix jarred sauce with remaining pumpkin puree and heavy cream.
- Spread three-quarters of the sauce mixture in a baking dish. Stuff each shell with filling and place them filled side up on the sauce.
- Cover with foil and bake for 30 minutes. Remove foil, top with mozzarella, and bake uncovered for an additional 15 minutes until bubbly.
Nutrition
- Serving Size: 1 stuffed shell (approximately 100g)
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
Find it online: https://easydishhub.com/pumpkin-ricotta-stuffed-shells/