Description
A comforting and flavorful twist on classic stuffed shells, featuring jumbo pasta shells filled with a creamy mixture of pumpkin puree, ricotta, parmesan, and warm spices. Baked in marinara sauce and topped with melted cheese, this dish is perfect for fall dinners or any occasion needing a cozy, delicious meal.
Ingredients
Scale
Pasta
- 1 box (12 oz) jumbo pasta shells
Filling
- 1 can (15 oz) pumpkin puree
- 2 cups whole milk ricotta cheese
- ¾ cup freshly grated parmesan cheese (plus ¼ cup for topping)
- 1 large egg, beaten
- 3 cloves garlic, minced
- 2 tbsp chopped fresh sage
- ¼ tsp ground nutmeg
- Pinch of ground cinnamon
- Salt and pepper to taste
Sauce and Topping
- 1 jar (24–26 oz) marinara sauce
- Optional: mozzarella cheese for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, following package instructions. Drain and rinse them under cold water to stop the cooking process and prevent sticking.
- Prepare Filling: In a large bowl, combine the pumpkin puree, whole milk ricotta cheese, ¾ cup freshly grated parmesan, beaten egg, minced garlic, chopped fresh sage, ground nutmeg, ground cinnamon, salt, and pepper. Mix thoroughly until well combined.
- Prepare Baking Dish: Spread 1½ cups of marinara sauce evenly on the bottom of a 9×13-inch baking dish. This prevents sticking and adds flavor to the base.
- Stuff Shells: Using a spoon or piping bag, fill each cooked shell with about 2 tablespoons of the pumpkin ricotta mixture. Make sure each shell is generously filled but not overstuffed to avoid bursting.
- Arrange and Top: Place the stuffed shells snugly in the baking dish over the marinara. Pour the remaining marinara sauce over the shells and sprinkle with the remaining ¼ cup parmesan cheese. If desired, add mozzarella cheese on top for extra cheesiness.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes to allow flavors to meld and the filling to warm through.
- Finish Baking: Remove the foil and continue baking for an additional 10 minutes. This step helps the cheese to brown slightly and the sauce to thicken.
- Rest and Serve: Let the stuffed shells rest for 5 to 10 minutes after removing from the oven. This helps them set and makes serving easier.
Notes
- For a lighter version, substitute whole milk ricotta with part-skim ricotta.
- If fresh sage is unavailable, dried sage can be used but reduce the amount by half due to its concentrated flavor.
- Adding mozzarella on top is optional but recommended for a gooey, cheesy crust.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Ensure shells are cooked just al dente to prevent them from becoming mushy during baking.
