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Pumpkin Ricotta Stuffed Shells Recipe

Pumpkin Ricotta Stuffed Shells Recipe
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★★★★★

5.1 from 20 reviews

This Pumpkin Ricotta Stuffed Shells recipe combines the creamy richness of ricotta and pumpkin puree with savory herbs and cheeses, all nestled inside jumbo pasta shells and baked in a luscious vodka sauce. It’s a perfect fall-inspired vegetarian dish that brings comfort and seasonal flavors to your dinner table.

Ingredients

Scale

Pasta Shells

  • 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
  • 1/4 teaspoon nutmeg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 Tablespoon garlic powder
  • 1 Tablespoon minced fresh sage

Sauce

  • 1 Jar Rao’s Vodka Sauce (approximately 24 oz)
  • 1/2 cup pumpkin puree (remaining half from the 15 oz can)
  • 1/4 cup heavy cream

Topping

  • 1 cup shredded mozzarella cheese
  • Olive oil (for drizzling)

Instructions

  1. 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. Drain the shells and transfer them to a large baking sheet. Drizzle olive oil over the shells to prevent sticking and gently separate any shells that are stuck together. Allow them to cool.
  2. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the stuffed shells.
  3. Prepare Filling: In a mixing bowl, combine ricotta cheese, 1 cup of pumpkin puree, grated parmesan, egg, nutmeg, kosher salt, pepper, garlic powder, and minced fresh sage. Mix thoroughly until the filling is smooth and well integrated.
  4. Mix Sauce: In a separate bowl, stir together the jarred vodka sauce, the remaining 1/2 cup pumpkin puree, and heavy cream until fully blended and creamy.
  5. Assemble Baking Dish: Spread three-fourths of the pumpkin vodka sauce evenly on the bottom of a large 9×13 inch baking dish.
  6. Fill Shells: Using a spoon, carefully fill each cooled pasta shell with about 2 tablespoons of the pumpkin-ricotta filling. Place each filled shell in the sauce, filling side up, positioning them snugly in the baking dish.
  7. Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes, allowing the flavors to meld and the filling to set.
  8. Add Cheese Topping: Remove the foil and sprinkle shredded mozzarella cheese evenly over each stuffed shell.
  9. Final Bake: Return the dish to the oven, uncovered, and bake for an additional 15 minutes until the cheese melts and turns golden brown.
  10. Optional Broil: For extra color and crispness, place the dish under the broiler for a few seconds to brown the cheese further, watching carefully to avoid burning.
  11. Serve: Remove from the oven and serve the stuffed shells hot for a comforting and flavorful meal.

Notes

  • Ensure pasta shells are cooked al dente to maintain their shape during filling and baking.
  • Fresh sage adds a fragrant herbal note; if unavailable, substitute with dried sage at half the quantity.
  • Rao’s Vodka Sauce can be substituted with any quality vodka marinara sauce.
  • For a vegan option, substitute ricotta with a plant-based ricotta alternative and use vegan cheese.
  • Pumpkin puree should be plain, not pumpkin pie filling, to avoid extra sweetness or spices.
  • Leftover stuffed shells freeze well before baking; thaw in the refrigerator overnight before baking.
  • Adjust seasoning to taste, especially salt and pepper, depending on the saltiness of your ricotta and sauce.

Nutrition

Keywords: pumpkin stuffed shells, ricotta pasta, vegetarian pasta recipe, fall pasta recipe, baked pasta shells, pumpkin ricotta casserole

Find it online: https://thehungrymason.com/pumpkin-ricotta-stuffed-shells-recipe/