Pumpkin Ricotta Stuffed Shells

Pumpkin Ricotta Stuffed Shells are like little pillows of joy, filled with creamy, dreamy goodness that dances on your taste buds. Imagine sinking your fork into a warm shell bursting with the flavors of roasted pumpkin, rich ricotta, and a sprinkle of aromatic spices that waft through your kitchen, inviting everyone to the table. pumpkin butter spread These shells become an instant crowd-pleaser at family gatherings, cozy dinners, or even just when you need a little comfort food magic on a chilly evening.

this Recipe for Later

Every time I whip up these Pumpkin Ricotta Stuffed Shells, I am transported back to that one autumn afternoon when my friend and I decided to have an impromptu cooking contest. The kitchen was a delightful mess of flour and pumpkin puree. We laughed until our sides hurt as we tasted each other’s creations. delicious pumpkin doughnuts Spoiler alert: mine won for being the most delicious! These stuffed shells are not only perfect for fall feasts but also make for an unforgettable dish any time of year. Get ready to embark on a flavor adventure that will leave you and your guests begging for seconds.

I remember the look on my family’s faces when I served these for the first time; their eyes lit up with surprise and delight.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Jumbo Pasta Shells: Choose large shells to hold plenty of filling; they’re like edible boats ready for delicious treasures.
• Ricotta Cheese: Opt for whole milk ricotta for creaminess that pairs beautifully with pumpkin.
• Pumpkin Puree: Use canned pure pumpkin or homemade; just make sure it’s pure pumpkin without added sugar or spices.
• Parmesan Cheese: Freshly grated parmesan enhances the flavor; it melts beautifully and adds a delightful saltiness.
• Spinach: Fresh spinach adds color and nutrition; wilt it down to keep things light while packing in the greens.
• Garlic Powder: This pantry staple brings depth; feel free to use fresh garlic if you want a stronger flavor punch.
• Nutmeg: Just a pinch elevates the pumpkin flavor; it’s the secret spice that makes everything nice!
• Marinara Sauce: A good quality marinara is key; it complements the creamy filling perfectly.
• Olive Oil: Use extra virgin olive oil for sautéing spinach and drizzling over the dish before baking.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Pasta Shells: Start by boiling water in a large pot and adding salt. Cook jumbo pasta shells according to package instructions until al dente, about 8-10 minutes should do it!

Sauté Spinach and Mix Filling: In a skillet over medium heat, add olive oil and fresh spinach. Sauté until wilted, this will take about 3-4 minutes, then remove from heat. In a mixing bowl, combine ricotta, pumpkin puree, sautéed spinach, parmesan cheese, garlic powder, nutmeg, salt, and pepper.

Stuff the Pasta Shells: Once cooled slightly, carefully stuff each cooked shell with the creamy ricotta-pumpkin mixture using either a spoon or piping bag if you’re feeling fancy!

Prepare Baking Dish with Sauce: Preheat your oven to 375°F (190°C). Pour half of your marinara sauce into a baking dish, enough to cover the bottom so those shells won’t stick!

Arrange Stuffed Shells in Dish: Place each stuffed shell seam-side up in the baking dish. Pour remaining marinara sauce over them generously and sprinkle additional parmesan on top.

Bake Until Golden Brown: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden brown on top, your kitchen will smell divine!

Enjoy every bite of these Pumpkin Ricotta Stuffed Shells as they warm hearts around your dining table! savory ricotta bites.

Perfecting the Cooking Process

Start by boiling your pasta shells until they’re al dente, then mix your pumpkin and ricotta while they cool. This sequence ensures everything is perfectly timed and flavorful.

Add Your Touch

Feel free to swap out the ricotta for goat cheese or add spices like nutmeg to elevate the flavor profile of your stuffed shells.

Storing & Reheating

Store leftover pumpkin ricotta stuffed shells in an airtight container in the fridge for up to three days. pumpkin cheesecake cookies Reheat in the oven at 350°F for about 20 minutes.

Memories of my first attempt at making pumpkin ricotta stuffed shells still make me chuckle, my friends devoured them, asking if I had secretly added magic! For more inspiration, check out this creamy jalapeno poppers recipe.

FAQ

Can I use other types of cheese in pumpkin ricotta stuffed shells?

Yes, you can substitute with goat cheese or feta for a unique twist.

How can I make pumpkin ricotta stuffed shells gluten-free?

Use gluten-free pasta shells, which work just as well with this delicious filling.

What sauce pairs best with pumpkin ricotta stuffed shells?

A simple marinara or sage brown butter sauce complements these stuffed shells beautifully.

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Pumpkin Ricotta Stuffed Shells

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• Author: Jennifer
• Total Time: 55 minutes
• Yield: Serves 6 (2 shells per serving) 1x

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Description

Pumpkin Ricotta Stuffed Shells are a delightful fusion of creamy ricotta, roasted pumpkin, and savory spices, all nestled in tender jumbo pasta shells. This comforting dish is perfect for family gatherings or cozy weeknights, delivering a burst of autumn flavors in every bite. With easy preparation and vibrant colors, these stuffed shells will impress your guests and warm your heart.

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Ingredients

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• 12 jumbo pasta shells
• 1 cup whole milk ricotta cheese
• 1 cup pure pumpkin puree (canned or homemade)
• ½ cup freshly grated Parmesan cheese
• 2 cups fresh spinach (wilted)
• 1 tsp garlic powder
• ¼ tsp nutmeg
• 2 cups marinara sauce
• 1 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Cook the pasta shells according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add spinach and sauté until wilted (3-4 minutes). Remove from heat.
3. In a bowl, combine ricotta, pumpkin puree, sautéed spinach, Parmesan cheese, garlic powder, nutmeg, salt, and pepper.
4. Carefully stuff each shell with the filling mixture using a spoon or piping bag.
5. Preheat the oven to 375°F (190°C). Spread half of the marinara sauce in a baking dish and arrange the stuffed shells seam-side up. Pour remaining marinara sauce over the top and sprinkle with additional Parmesan.
6. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until golden brown.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 shell
• Calories: 220
• Sugar: 4g
• Sodium: 420mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 20mg