Description
These Creamy Pumpkin Ricotta Stuffed Shells are the perfect blend of savory, cheesy, and comforting fall flavors! Jumbo pasta shells are filled with a rich mixture of pumpkin, ricotta, Parmesan, and warm spices, then baked in a creamy, garlic-infused sauce. This cozy dish makes a delicious vegetarian dinner for autumn nights, holiday gatherings, or anytime you crave something indulgent yet wholesome.
Ingredients
Units
Scale
For the Stuffed Shells:
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried sage (or 1 teaspoon fresh sage, chopped)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, lightly beaten
For the Creamy Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream (or half-and-half for a lighter option)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese
For Topping:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley (optional)
Instructions
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Cook the Pasta Shells:
- Bring a large pot of salted water to a boil.
- Cook the jumbo shells until al dente (about 1–2 minutes less than package directions).
- Drain and set aside to cool.
-
Make the Pumpkin Ricotta Filling:
- In a bowl, mix together ricotta, pumpkin puree, Parmesan cheese, garlic powder, onion powder, sage, nutmeg, salt, pepper, and beaten egg until well combined.
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Prepare the Creamy Sauce:
- In a saucepan over medium heat, melt butter and sauté the garlic for about 30 seconds until fragrant.
- Add heavy cream, salt, pepper, and nutmeg, stirring until heated through.
- Stir in Parmesan cheese and mix until smooth. Remove from heat.
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Assemble the Dish:
- Preheat the oven to 375°F (190°C).
- Spread ⅓ of the creamy sauce on the bottom of a greased 9×13-inch baking dish.
- Fill each shell with the pumpkin ricotta mixture and place them in the dish.
- Pour the remaining creamy sauce over the shells and sprinkle with mozzarella cheese.
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Bake & Serve:
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10 minutes until the cheese is melted and bubbly.
- Garnish with chopped parsley and serve warm!