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