Creamy Pumpkin Ricotta Stuffed Shells Recipe
Creamy Pumpkin Ricotta Stuffed Shells are a delightful twist on classic stuffed pasta, combining the rich flavors of ricotta cheese with smooth pumpkin puree and fresh sage. Baked in a savory vodka marinara sauce and topped with melted mozzarella, this comforting dish is perfect for autumn or any cozy meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 1 box Jumbo Pasta Shells (about 24 shells)
Filling
- 2 cups ricotta cheese
- 1 cup pumpkin puree (from the 15 oz can)
- 1 cup grated fresh parmesan cheese
- 1 egg
- ¼ teaspoon nutmeg
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ Tablespoon garlic powder
- 1 Tablespoon minced fresh sage
Sauce
- 1 Jar Rao’s Vodka Sauce (about 24 oz)
- ¼ cup heavy cream
- Remaining ½ cup pumpkin puree (from the 15 oz can)
Topping
- 1 cup shredded mozzarella cheese
- Olive oil for drizzling shells
Instructions
- Cook Pasta Shells: Bring a large pot of water to a boil and cook jumbo pasta shells according to the package instructions until al dente, so they hold their shape when filled.
- Drain and Cool Shells: Drain the noodles and transfer them to a large baking sheet. Drizzle with olive oil and gently separate any shells stuck together. Allow the shells to cool completely before filling.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
- Prepare Filling: In a mixing bowl, combine ricotta cheese, 1 cup of pumpkin puree, grated parmesan cheese, egg, nutmeg, kosher salt, pepper, garlic powder, and minced fresh sage. Mix thoroughly until the mixture is smooth and well combined.
- Make Sauce Mixture: In a separate bowl, mix the jarred Rao’s Vodka Sauce, the remaining ½ cup pumpkin puree, and ¼ cup heavy cream until smooth and evenly combined.
- Assemble in Baking Dish: Spread three-quarters of the pumpkin vodka sauce evenly over the bottom of a 9×13-inch baking dish.
- Fill Shells: Using a spoon, fill each cooled pasta shell with about 2 tablespoons of the pumpkin-ricotta filling and place them filling side up on top of the sauce in the baking dish.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven at 350°F for 30 minutes to allow flavors to meld and shells to cook through.
- Add Cheese and Continue Baking: Remove the foil and sprinkle the tops of the stuffed shells with shredded mozzarella cheese. Bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
- Optional Broiling: For a golden brown finish on the cheese, place the baking dish under the broiler for a few seconds, watching carefully to avoid burning.
- Serve: Serve the creamy pumpkin ricotta stuffed shells hot for a comforting and flavorful meal.
Notes
- Ensure shells are cooled before filling to prevent tearing.
- Use fresh sage for the best flavor; dried can be substituted at 1 teaspoon.
- If you prefer a spicier sauce, add red pepper flakes to the sauce mixture.
- You can prepare the stuffed shells ahead of time and refrigerate before baking.
- Substitute pumpkin puree with butternut squash puree for a different twist.
- To make the dish lower in fat, use part-skim ricotta and reduce the amount of heavy cream.
Keywords: pumpkin stuffed shells, ricotta pasta recipe, baked pasta shells, fall pasta recipe, creamy pumpkin pasta, vegetarian stuffed shells
