Pumpkin Ricotta Stuffed Shells

Irresistibly Creamy Pumpkin Ricotta Stuffed Shells: The Ultimate Fall Comfort Food

As autumn paints the world in warm hues and the air takes on a crispness, my thoughts often turn to hearty, comforting meals that warm the soul. One of my go-to dishes for cozy gatherings or simple family dinners is the deliciously creamy pumpkin ricotta stuffed shells. This recipe combines the lush warmth of pumpkin puree with the rich creaminess of ricotta and hints of savory herbs, making it an ideal centerpiece for your fall feasts. Whether you’re crafting a cozy dinner or a festive celebration, these stuffed shells have a way of bringing everyone together.

What Sets This Recipe Apart

What makes these pumpkin ricotta stuffed shells so special? For starters, they blend the seasonal flavors of fall with the comforting texture of pasta, resulting in a dish that feels both indulgent and satisfying without being overly heavy. The combination of ricotta and pumpkin provides a wonderful contrast of creaminess and earthiness, while the added depth from fresh sage and thyme elevates it beyond typical pasta fare.

The recipe is flexible too, making it a fabulous option for weeknight dinners, holiday gatherings, or even as a side dish at brunch. It’s budget-friendly and works well for those looking to showcase seasonal ingredients without spending hours in the kitchen.

“I never thought pumpkin could be so delicious in pasta! These shells are creamy, comforting, and a hit with the whole family!” — A happy home cook.

Preparing Irresistibly Creamy Pumpkin Ricotta Stuffed Shells for Cozy Fall Meals

Making these stuffed shells is a delightful process that’s surprisingly straightforward. You’ll begin by cooking your pasta shells and whipping up a creamy filling with ricotta and pumpkin. After filling the shells, they’ll be nestled in a baking dish with milk poured around them, ready to soak up all the flavors while baking to perfection. This guide will walk you through each step, so you can whip them up with ease.

Everything You Need for This Recipe

To bring these creamy pumpkin ricotta stuffed shells to life, you’ll need the following ingredients:

• 16 jumbo pasta shells
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh sage (or 1 teaspoon dried sage)
• 1 teaspoon dried thyme
• 1 can (15 oz) pumpkin puree
• 1 container (15 oz) ricotta cheese
• ½ cup grated parmesan cheese, plus extra for topping
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• 1 cup whole milk
• ½ cup shredded mozzarella cheese, for topping

Feel free to swap dried herbs for fresh or try out other varieties of cheese based on your personal preference!

Cooking Steps

1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells in salted water until they’re al dente. Drain them carefully and rinse under cold water to stop the cooking process.
3. In a skillet, heat the olive oil over medium heat. Add the minced garlic, sage, and thyme. Sauté for 1–2 minutes until fragrant.
4. In a large bowl, combine the pumpkin puree, ricotta cheese, grated parmesan, the sautéed garlic-herb mixture, salt, pepper, and ground nutmeg. Stir until it’s beautifully smooth and creamy.
5. Spoon the delicious pumpkin ricotta filling into each cooked shell, generously packing them.
6. Arrange the filled shells in a greased 9×13-inch baking dish. Carefully pour the milk around the shells.
7. Top with shredded mozzarella and extra parmesan for that gooey finish.
8. Cover with foil and bake for 25 minutes. Then, remove the foil and continue baking for another 10–15 minutes until bubbly and golden.
9. Allow the dish to rest for about 5 minutes before serving warm.

Best Way to Serve

These stuffed shells are not just a meal on their own but can be beautifully complemented with various side dishes. Serve them alongside a fresh arugula salad dressed with a simple lemon vinaigrette to cut through the creaminess. Garlic bread or a side of sautéed greens also pair wonderfully. Don’t forget a drizzle of your favorite balsamic glaze for an extra touch of flavor!

Storage Tips

If you find yourself with leftovers or if you want to make this dish ahead of time, storing them properly is key. To store, place the cooked shells in an airtight container in the refrigerator, where they’ll last for up to 3 days. For long-term storage, you can freeze them before baking—just ensure you use an oven-safe dish or transfer them to a freezer-safe container. Defrost in the fridge overnight before baking. When reheating, a splash of milk can help bring back that creamy texture.

Pro Chef Tips

• Make sure not to overcook your pasta shells; they should be al dente to hold the filling without breaking.
• To enhance the flavor, try adding cooked sausage or spinach to the ricotta mix for variation.
• If you’re a cheese lover, feel free to experiment with different kinds of cheese for the stuffing or toppings, such as fontina, mozzarella, or even goat cheese.

Recipe Variations

Looking to spice things up? Here are some creative twists on the original:

• Vegetarian Addition: Add sautéed spinach, kale, or roasted vegetables to the pumpkin ricotta mix for a nutrient boost.
• Spicy Kick: Incorporate some red pepper flakes into the filling or garnish the dish with fresh chopped jalapeño before serving for a little heat.
• Nutty Topper: Sprinkle some toasted pine nuts or walnuts on top after baking for an added crunch and flavor.

Your Questions Answered

How long does this recipe take to prepare?
The preparation and cooking time for these stuffed shells is roughly 1 hour from start to finish, making it a feasible weeknight dinner option.

Can I substitute pumpkin puree?
Yes! You can use butternut squash puree or any other similar squash varieties if you prefer.

Are these shells suitable for freezing?
Absolutely! These shells freeze well before being baked. Just be sure to thaw them in the fridge before baking for the best result.

Experience the warmth of fall with every bite of these creamy pumpkin ricotta stuffed shells. They are more than just a meal; they are a cozy embrace to enjoy with loved ones during the beautiful season of autumn. Enjoy!

Irresistibly Creamy Pumpkin Ricotta Stuffed Shells

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Comforting and creamy pumpkin ricotta stuffed shells, perfect for fall gatherings.

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Ingredients

Scale 1x2x3x

• 16 jumbo pasta shells
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh sage (or 1 teaspoon dried sage)
• 1 teaspoon dried thyme
• 1 can (15 oz) pumpkin puree
• 1 container (15 oz) ricotta cheese
• ½ cup grated parmesan cheese, plus extra for topping
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• 1 cup whole milk
• ½ cup shredded mozzarella cheese, for topping

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells in salted water until they’re al dente. Drain and rinse under cold water.
3. In a skillet, heat olive oil over medium heat. Add garlic, sage, and thyme; sauté for 1–2 minutes until fragrant.
4. In a bowl, combine pumpkin puree, ricotta, parmesan, sautéed herbs, salt, pepper, and nutmeg. Mix until smooth and creamy.
5. Spoon the filling into each cooked shell and arrange them in a greased 9×13-inch baking dish. Pour milk around the shells.
6. Top with mozzarella and extra parmesan.
7. Cover with foil and bake for 25 minutes, then remove foil and bake for another 10–15 minutes until bubbly and golden.
8. Let rest for 5 minutes before serving warm.

Notes

Feel free to add cooked sausage, spinach, or experiment with different cheeses.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: pumpkin, ricotta, stuffed shells, fall recipe, cozy dinner