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Creamy Pumpkin Ricotta Stuffed Shells for Cozy Fall Delight

CREAMY PUMPKIN RICOTTA STUFFED SHELLS centered hero view, clean and uncluttered
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Enjoy creamy pumpkin ricotta stuffed shells, a cozy fall comfort food perfect for chilly evenings. This autumn pasta recipe features a delicious pumpkin ricotta filling with stuffed jumbo shells and a creamy mozzarella topping.

Ingredients

Scale
  • 20 jumbo pasta shells
  • 1 cup pumpkin puree (canned or fresh)
  • 1 ½ cups ricotta cheese
  • 1 cup shredded mozzarella cheese divided
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried sage or 1 tablespoon fresh sage chopped
  • ½ teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 large egg
  • 2 cups marinara or tomato sauce
  • 2 tablespoons olive oil
  • Fresh parsley or sage leaves for garnish optional

Instructions

  1. Preheat oven to 375°F.
  2. Cook the jumbo pasta shells in salted boiling water until al dente, drain and rinse with cold water.
  3. In a large bowl, combine pumpkin puree, ricotta cheese, ½ cup mozzarella, Parmesan cheese, garlic powder, sage, nutmeg, salt, pepper, and egg; mix well.
  4. Spread 1 cup marinara sauce evenly in a 9×13-inch baking dish.
  5. Stuff each shell with the pumpkin ricotta mixture and arrange in the baking dish.
  6. Pour remaining marinara sauce over the shells and sprinkle with remaining mozzarella.
  7. Drizzle olive oil over the top.
  8. Cover with foil and bake for 25 minutes, then remove foil and bake for 10 more minutes until cheese is bubbly and golden.
  9. Let rest for 5 minutes before serving.
  10. Garnish with fresh parsley or sage leaves if desired.

Notes

  • For crisp tops, broil 2–3 minutes at the end

Nutrition

Find it online: https://www.amgroyal.com/creamy-pumpkin-ricotta-stuffed-shells/