Creamy Pumpkin Ricotta Stuffed Shells are a warm and cozy treat. Plump pasta shells are filled with a tasty mix of ricotta, pumpkin, and spices, then topped with sauce and cheese!
Who knew pumpkin could taste so good in pasta? It’s like autumn on a plate! I love baking these shells since they’re fancy enough for guests but still easy to whip up any weeknight.
Key Ingredients & Substitutions
Pasta Shells: Jumbo pasta shells are essential for stuffing. If you can’t find them, manicotti or even large ravioli can work. Just remember that smaller shells will need less filling!
Pumpkin Puree: Canned pumpkin is super convenient and reliable. Fresh pumpkin is a yummy alternative! Just roast and puree it, but make sure it’s not watery. For a twist, you could try sweet potato puree.
Ricotta Cheese: Ricotta is creamy and delightful, but you can swap it for cottage cheese if you’re looking for a lighter option. Just blend it a bit to get a smoother texture.
Spinach: Fresh spinach adds great nutrition. If you’re in a pinch, frozen spinach works well too—just make sure it’s well-drained. Kale can be another interesting choice for a little crunch!
Cheeses: The mozzarella brings that melty goodness, while Parmesan offers a sharp flavor. If you’re vegan, look for plant-based ricotta and cheese alternatives to create a similar flavor without dairy.
What’s the Best Way to Stuff Pasta Shells?
Stuffing those shells can seem tricky, but it’s all about using the right technique! Follow these steps for an easy process:
- Use a spoon or small cookie scoop to grab enough filling (about a tablespoon) for each shell.
- Hold the shell gently in one hand and use the other hand to push the filling into one end. Just wiggle it a bit to help it settle.
- Don’t overstuff; leave a little room at the end so the filling doesn’t spill out while baking.
- Place the shells on the baking dish with the open side facing up. This way, the filling stays in place and can brown nicely.
With these tips, you’ll be stuffing like a pro in no time!
Creamy Pumpkin Ricotta Stuffed Shells
Ingredients You’ll Need:
Pasta & Filling:
- 20 jumbo pasta shells
- 1 cup pumpkin puree (canned or fresh)
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 1 cup fresh spinach, chopped finely (or frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- 1 tsp dried sage
- ½ tsp ground nutmeg
- ½ tsp salt, or to taste
- ½ tsp black pepper, divided
For The Sauce:
- 1 cup heavy cream
- ½ cup tomato sauce (or marinara sauce)
- 1 tbsp olive oil
How Much Time Will You Need?
This recipe should take about 15 minutes to prep and around 40 minutes to bake. Altogether, plan for about 1 hour for a comforting dinner that’s bursting with flavor!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s hot and ready for your delicious stuffed shells. Grease a 9×13-inch baking dish lightly to keep everything from sticking.
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them according to the package instructions until they are al dente. Once done, drain and rinse with cold water to prevent them from sticking. Set them aside to cool a bit.
3. Make the Filling:
In a large mixing bowl, combine the ricotta cheese, pumpkin puree, chopped spinach, minced garlic, dried sage, nutmeg, ½ cup shredded mozzarella, ¼ cup Parmesan, salt, and ¼ tsp black pepper. Mix everything together until it’s smooth and well combined. This filling is going to be delicious!
4. Prepare the Sauce:
In a small saucepan, warm the heavy cream over medium heat. Stir in the tomato sauce and ¼ cup Parmesan cheese, heating it until it’s blended and creamy—just don’t let it boil. Remove it from the heat and set aside.
5. Assemble the Dish:
Spread a thin layer of the cream and tomato sauce mixture at the bottom of the greased baking dish. Now it’s time to stuff those shells! Carefully fill each cooked pasta shell with the pumpkin-ricotta mixture and place them in the dish open side up.
6. Add the Sauce:
Pour the remaining cream and tomato sauce gently over the stuffed shells, making sure each one gets some delicious sauce on top.
7. Top It Off:
Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan cheeses over the filled shells. Drizzle a little olive oil on top and sprinkle the last ¼ tsp of black pepper over everything to add some flavor.
8. Bake:
Cover the baking dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10 minutes until the cheese on top is melted and lightly golden.
9. Serve:
Let the shells cool for about 5 minutes before serving. You can garnish with fresh sage leaves or sprinkle a bit more Parmesan on top for a nice touch. Enjoy your creamy, comforting meal!
Every bite of these Creamy Pumpkin Ricotta Stuffed Shells is sure to warm your soul. Happy cooking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure to roast it first and puree until smooth. Just ensure it’s not too watery to avoid soggy shells.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through.
Can I Prepare These Shells Ahead of Time?
Yes! You can assemble them a day in advance and keep them in the fridge. Just add a bit of extra time to the baking if they’re cold from the fridge!
What Can I Substitute for Ricotta Cheese?
If you’re looking for a lighter option, you can swap ricotta for cottage cheese. Just blend it a bit for a smoother consistency. Vegan alternatives like blended tofu can also work well!
