Pumpkin Ricotta Stuffed Shells

If you’re looking for a dish that feels like a warm hug on a plate, you’ve come to the right place! Pumpkin Ricotta Stuffed Shells are not only delicious, but they also bring a touch of cozy comfort to your dinner table. This recipe is special because it combines creamy ricotta with sweet pumpkin, creating a delightful filling that’s perfect for any occasion. Whether you’re whipping up a quick meal on a busy weeknight or impressing family and friends at a gathering, these stuffed shells are sure to become a favorite.

The best part? They’re simple to make and packed with flavor. You can have fun making them together with loved ones or prepare them in advance for an easy weeknight dinner. Trust me, once you try these Pumpkin Ricotta Stuffed Shells, they’ll be on your regular rotation!

Why You’ll Love This Recipe

• Easy to Prepare: With straightforward steps, this recipe is perfect even for beginner cooks. Everyone can enjoy the process!
• Family-Friendly Appeal: Kids and adults alike will love the combination of pumpkin and cheese—it’s like autumn comfort food made just for everyone.
• Make-Ahead Convenience: You can prepare these shells in advance and pop them in the oven when you’re ready to eat.
• Delicious Flavor: The blend of spices and creamy filling creates a mouthwatering dish that’s bursting with flavor.

Ingredients You’ll Need

Gathering ingredients for Pumpkin Ricotta Stuffed Shells is a breeze since they are simple and wholesome. Here’s what you’ll need:

For the Pasta Shells

• 1 box Jumbo Pasta Shells (about 24 shells)

For the Filling

• 2 cups ricotta cheese
• 1 15 oz can pumpkin puree
• 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

For the Sauce

• 1 Jar Rao’s white grape juice Sauce
• 1/4 cup heavy cream

For Topping

• 1 cup shredded mozzarella cheese

Variations

This recipe is wonderfully flexible! Here are some variations to get creative:

• Add Some Greens: Mix in some spinach or kale into the ricotta filling for extra nutrients and flavor.
• Spice it Up: Add crushed red pepper flakes or your favorite chili seasoning to give it a bit of heat.
• Switch Up the Cheese: Try using goat cheese or feta instead of ricotta for a different taste profile.
• Make It Vegan: Substitute the ricotta with cashew cream and skip the egg by using flaxseed meal mixed with water as a binder.

How to Make Pumpkin Ricotta Stuffed Shells

Step 1: Cook the Pasta Shells

Bring a large pot of water to a boil and cook the jumbo pasta shells according to package instructions. It’s important to cook them until they’re firm—al dente—so they hold up well when filled. Nobody wants soggy pasta!

Step 2: Cool the Shells

Once cooked, drain the noodles and transfer them to a large baking sheet. Drizzle with olive oil to prevent sticking, and gently separate any shells that may be stuck together. Allow them to cool completely; this makes filling them much easier!

Step 3: Preheat Your Oven

While your pasta cools, preheat your oven to 350 degrees Fahrenheit. A hot oven ensures that your stuffed shells will bake evenly and come out perfectly bubbly.

Step 4: Prepare the Filling

In a mixing bowl, combine ricotta cheese, one cup of pumpkin puree, parmesan cheese, egg, nutmeg, kosher salt, pepper, garlic powder, and minced sage. Mix everything until smooth. This filling is where all those cozy flavors come together!

Step 5: Make the Sauce Mixture

In another bowl, combine your jarred sauce with the remaining pumpkin puree and heavy cream. Stir until smooth—this creamy sauce will be the perfect base for your stuffed shells.

Step 6: Assemble in Baking Dish

Spread three-quarters of the sauce mixture at the bottom of a large 9×13 baking dish. Now it’s time to fill those cooled shells! Using a spoon, fill each shell with about two tablespoons of that delicious pumpkin-ricotta mixture.

Step 7: Bake Covered

Place each filled shell in your baking dish with the opening facing up on top of the marinara sauce. Cover it tightly with foil and bake in your preheated oven for about 30 minutes.

Step 8: Add Cheese Topping

After 30 minutes, remove the foil and sprinkle each shell generously with shredded mozzarella cheese. This gives it that lovely golden crust we all crave!

Step 9: Bake Uncovered

Return your dish back into the oven uncovered for an additional 15 minutes or until the cheese is melted and bubbly. If you want extra browning on top (who doesn’t?), pop it under the broiler for just a few seconds—watch closely!

Step 10: Serve Hot

Once done baking, pull those cheesy stuffed shells out of the oven and let them sit for just a minute before serving hot. Enjoy every bite!

Pro Tips for Making Pumpkin Ricotta Stuffed Shells

Making Pumpkin Ricotta Stuffed Shells can be a delightful experience, especially with a few handy tips to ensure everything turns out perfectly!

• Choose the right pasta: Using jumbo shells is essential for holding the creamy filling. Make sure to cook them just until al dente to prevent them from becoming mushy during baking.
• Mix well for a smooth filling: When preparing your ricotta and pumpkin filling, ensure all ingredients are thoroughly mixed. This ensures even flavor distribution and a creamier texture.
• Don’t overstuff the shells: While it might be tempting to pack in more filling, overstuffing can lead to spills during baking. Aim for about 2 tablespoons per shell for the best results.
• Cover while baking: Covering your baking dish with foil during the first part of cooking helps steam the shells, keeping them moist and tender. Removing it later allows the cheese to brown beautifully.
• Experiment with spices: Feel free to adjust the spices in your filling. Adding cinnamon or more sage can bring out additional flavors that complement the pumpkin wonderfully!

How to Serve Pumpkin Ricotta Stuffed Shells

Presenting your Pumpkin Ricotta Stuffed Shells can turn a cozy dinner into a beautiful dining experience! Here are some fun ideas to elevate your meal.

Garnishes

• Fresh herbs: Sprinkle freshly chopped basil or parsley on top just before serving for a pop of color and freshness.
• Parmesan shavings: A few delicate shavings of fresh parmesan on top can add an elegant touch and enhance the cheesy flavor.
• Balsamic reduction: Drizzle a bit of balsamic reduction over the servings for a sweet-tart contrast that brightens up each bite.

Side Dishes

• Garlic Bread: A classic companion, garlic bread is perfect for soaking up any leftover sauce and adds that comforting touch to your meal.
• Mixed Green Salad: A light salad with mixed greens, cherry tomatoes, and a vinaigrette adds freshness and balances the rich flavors of the stuffed shells.
• Roasted Vegetables: Seasonal roasted vegetables like zucchini, bell peppers, or Brussels sprouts provide a colorful and nutritious side that complements the dish nicely.
• Steamed Broccoli: Simple yet effective, steamed broccoli adds vibrant color to your plate while providing additional nutrients without overpowering the main dish.

With these serving suggestions and pro tips, you’re sure to impress everyone at your dinner table with your delicious Pumpkin Ricotta Stuffed Shells! Enjoy every bite!

Make Ahead and Storage

This Pumpkin Ricotta Stuffed Shells recipe is perfect for meal prep! You can make it ahead of time and have a delicious, comforting dinner ready to go. Whether you’re planning for busy weeknights or a special gathering, these stuffed shells store and reheat beautifully.

Storing Leftovers

• Allow the baked stuffed shells to cool completely before storing.
• Transfer leftovers to an airtight container.
• Refrigerate for up to 3 days.

Freezing

• To freeze, prepare the shells but do not bake them.
• Assemble the stuffed shells in a baking dish and cover tightly with plastic wrap, then aluminum foil.
• Freeze for up to 2 months. When ready to bake, remove from the freezer and let thaw in the refrigerator overnight.

Reheating

• For refrigerated leftovers, preheat your oven to 350 degrees.
• Cover the baking dish with foil and reheat for about 20-25 minutes until warmed through.
• If reheating from frozen, bake at 350 degrees for about 45-60 minutes, covered until heated through.

FAQs

Here are some common questions about making Pumpkin Ricotta Stuffed Shells:

Can I use different types of cheese in Pumpkin Ricotta Stuffed Shells?

Absolutely! While ricotta is traditional, you can experiment with other cheeses like cottage cheese or even goat cheese for a different flavor profile.

What pairs well with Pumpkin Ricotta Stuffed Shells?

These stuffed shells are delightful on their own but pair beautifully with a fresh green salad or garlic bread for a complete meal!

How can I make Pumpkin Ricotta Stuffed Shells healthier?

To lighten this recipe, consider using part-skim ricotta and mozzarella cheese. You can also add more veggies like spinach or zucchini into the filling.

Can I make Pumpkin Ricotta Stuffed Shells without eggs?

Yes! If you’re looking for an egg-free option, simply omit the egg or substitute it with a flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg).

Final Thoughts

I hope you enjoy making these cozy Pumpkin Ricotta Stuffed Shells as much as I do! They are not only delicious but also bring warmth and comfort to any table. Whether you’re preparing them for family dinners or special occasions, they are sure to impress. Happy cooking, and may your kitchen be filled with lovely aromas!