This recipe for Pumpkin Ricotta Stuffed Shells is a comforting and flavorful fall pasta bake, perfect for a cozy meal.
Author:Alex Rwanda
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:6-8 servings
Category:Main Course
Method:Baking
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 box (12 ounces) jumbo pasta shells
1 tablespoon olive oil
1 cup diced yellow onion
2 cloves garlic, minced
1 can (15 ounces) pumpkin puree
1 container (15 ounces) ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 large egg, beaten
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 jar (24 ounces) marinara sauce
Instructions
Preheat your oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
In a large bowl, combine pumpkin puree, ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, beaten egg, pumpkin pie spice, salt, and pepper. Stir until well combined.
Gently fold the cooked onion and garlic mixture into the pumpkin ricotta mixture.
Spread half of the marinara sauce in the bottom of a 9×13 inch baking dish.
Stuff each cooked pasta shell with a generous amount of the pumpkin ricotta filling. Arrange the stuffed shells in a single layer over the marinara sauce in the baking dish.
Pour the remaining marinara sauce over the stuffed shells.
Sprinkle the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese over the top.
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.