Pumpkin Ricotta Stuffed Shells
Pumpkin ricotta stuffed shells bake a savory pumpkin-and-cheese filling inside jumbo pasta, with tomato sauce keeping the edges moist. This is a filled pasta casserole, not another version of the site's pourable pumpkin pasta sauce.
Equipment
- 1 Large pot, bowl and 9-by-13-inch baking dish
Ingredients
- 20 jumbo pasta shells about 6 oz / 170 g; cook a few extra for breakage
- 1 cup plain pumpkin puree 240 g; not pie filling
- 1 cup ricotta cheese 225 g; drain excess whey
- 1 large egg
- 1/3 cup finely grated Parmesan 30 g
- 1/2 tsp garlic powder
- 1/2 tsp dried sage
- 1/4 tsp fine salt
- 1/4 tsp black pepper
- 2 cups marinara sauce 480 ml
- 1/2 cup shredded mozzarella 55 g
Instructions
- Heat oven to 375°F (190°C). Cook shells in salted boiling water 2 minutes less than the package suggests. Drain and set on a lightly oiled plate so they do not stick together.
- Mix pumpkin, ricotta, egg, Parmesan, garlic powder, sage, salt and pepper. Spread 1 1/2 cups marinara in the baking dish. Fill each intact shell with about 2 tablespoons filling.
- Place filled shells open side up in a single layer. Spoon the remaining marinara around and lightly over them, then add mozzarella. Cover tightly with foil.
- Bake 25 minutes covered, then 10–15 minutes uncovered until the filling reaches 160°F (71°C), the sauce bubbles and the cheese melts. Rest 5 minutes before serving.
Notes
Cooking and cooling times are estimates. Use the written texture and temperature cues. AI illustrations are not photographs from a kitchen test. No verified nutrition totals or ratings are claimed.