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Pumpkin Ricotta Stuffed Shells

Pumpkin Ricotta Stuffed Shells
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Pumpkin Ricotta Stuffed Shells are a delightful twist on classic comfort food, perfect for cozy family dinners or festive gatherings. These tender pasta shells are generously filled with a creamy mixture of ricotta and pumpkin, enhanced by aromatic spices and herbs. Topped with a rich homemade pumpkin marinara sauce and melted cheese, each bite offers warmth and satisfaction that will transport you straight to autumnal bliss. This recipe is not only delicious but also easy to make, making it an ideal choice for weeknight meals or special occasions.

Ingredients

Scale
  • 1 box Jumbo Pasta Shells (about 24 shells)
  • 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
  • 1 Jar Rao's white grape juice Sauce
  • 1/4 cup heavy cream
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cook jumbo pasta shells in salted boiling water until al dente; drain and set aside.
  3. In a large bowl, mix ricotta, pumpkin puree, Parmesan, egg, nutmeg, salt, pepper, garlic powder, and sage until smooth.
  4. In another bowl, combine Rao's white grape juice sauce, remaining pumpkin puree, and heavy cream.
  5. Spread some sauce on the bottom of a baking dish; fill each shell with the ricotta mixture and place in the dish.
  6. Cover the stuffed shells with remaining sauce and top with mozzarella cheese.
  7. Cover with foil and bake for 30 minutes; remove foil and bake for an additional 15 minutes until bubbly.

Nutrition

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