Description
Pumpkin ricotta stuffed shells are a comforting and flavorful dish, perfect for fall.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup pumpkin puree
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups marinara sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente.
- In a bowl, mix ricotta cheese, pumpkin puree, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
- Stuff each cooked shell with the pumpkin ricotta mixture.
- Spread half of the marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish and top with remaining marinara sauce.
- Sprinkle the remaining mozzarella cheese on top.
- Bake for 25-30 minutes or until cheese is bubbly.
Notes
- For a vegetarian option, ensure the marinara sauce is meat-free.
- You can add spinach for extra nutrition.
- Make ahead and refrigerate before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Pumpkin Ricotta Stuffed Shells