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Creamy Pumpkin Ricotta Stuffed Shells Recipe Perfect for Fall

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A cozy and comforting fall-inspired dish featuring creamy ricotta, pumpkin puree, and gooey melted cheese stuffed into jumbo pasta shells and baked to perfection.

Ingredients

Scale
  • 20 large pasta shells
  • 1 cup canned pumpkin puree
  • 1 ½ cups ricotta cheese
  • 1 ½ cups shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese (optional)
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • 1 cup heavy cream
  • Salt and pepper to taste
  • ¼ teaspoon nutmeg
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
  2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain, rinse with cold water, and set aside.
  3. In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and allow to cool slightly.
  4. In a medium mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, cooked spinach, and a pinch of salt and pepper. Stir until well-mixed. Set aside.
  5. In a separate bowl, whisk together pumpkin puree, heavy cream, remaining mozzarella cheese (½ cup), nutmeg, and a pinch of salt and pepper until smooth and creamy.
  6. Using a spoon or piping bag, fill each shell with the ricotta mixture.
  7. Spread half of the pumpkin sauce evenly on the bottom of the prepared baking dish. Arrange the stuffed shells on top, seam-side up, in a single layer. Pour the remaining pumpkin sauce over the shells, ensuring each one is covered.
  8. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and the edges are golden.
  9. Let the stuffed shells cool for 5 minutes before serving. Garnish with freshly chopped parsley or a sprinkle of Parmesan cheese.

Notes

[‘Don’t overcook the pasta shells to prevent them from falling apart.’, ‘Use fresh spinach and garlic for vibrant flavor.’, ‘Season the dish well with salt, pepper, and nutmeg to enhance the pumpkin flavor.’, ‘Drain ricotta and spinach well to avoid watery filling.’, ‘You can assemble the dish a day ahead and refrigerate it before baking.’]

Nutrition

Keywords: pumpkin, ricotta, stuffed shells, fall recipe, comfort food, pasta, cheesy, autumn, easy dinner, family meal

Find it online: https://blixfood.com/creamy-pumpkin-ricotta-stuffed-shells-recipe-perfect-for-fall/