Print

Pumpkin Ricotta Stuffed Shells

Pumpkin Ricotta Stuffed Shells
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re craving a warm and comforting dish, Pumpkin Ricotta Stuffed Shells are here to delight your taste buds! This recipe features jumbo pasta shells filled with a creamy blend of ricotta cheese and sweet pumpkin puree, topped with melted mozzarella for an irresistible finish. Perfect for family gatherings or cozy weeknights, these stuffed shells are easy to prepare and deliver a unique twist on traditional pasta dishes. With simple ingredients and straightforward steps, you’ll impress everyone at the table while enjoying a hearty meal that embodies the flavors of fall.

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

  1. Cook the jumbo pasta shells in boiling water until al dente, then drain and set aside.
  2. Preheat your oven to 350°F (175°C).
  3. In a bowl, mix together ricotta cheese, pumpkin puree, grated parmesan, egg, nutmeg, salt, pepper, garlic powder, and fresh sage until smooth.
  4. In another bowl, combine the jarred sauce with additional pumpkin puree and heavy cream.
  5. Spread some sauce in a baking dish, fill each pasta shell with the ricotta-pumpkin mixture, and place them in the dish.
  6. Cover with remaining sauce and bake covered for 30 minutes.
  7. Uncover, top with mozzarella cheese, and bake for an additional 15 minutes until bubbly.

Nutrition

Find it online: https://cookingwhisper.com/pumpkin-ricotta-stuffed-shells/