Description
Indulge in these Creamy Pumpkin Ricotta Stuffed Shells, a comforting and flavorful baked pasta dish perfect for fall. Jumbo shells are filled with a rich blend of ricotta cheese, pumpkin purée, and warm spices, then topped with a velvety sage-infused cream sauce. This cozy and cheesy dish is ideal for weeknight dinners, holiday gatherings, or when you want a unique twist on classic stuffed shells.
Ingredients
For the Stuffed Shells:
20 jumbo pasta shells
1 cup ricotta cheese
1 cup canned pumpkin purée
½ cup grated Parmesan cheese
½ teaspoon ground nutmeg
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 egg, beaten
1 cup shredded mozzarella cheese
For the Sage Cream Sauce:
2 tablespoons butter
1 teaspoon fresh sage, chopped
2 cloves garlic, minced
1 cup heavy cream
½ cup vegetable broth
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
-
Preheat & Prepare
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
-
Cook Pasta
- Boil the jumbo pasta shells according to package directions until al dente.
- Drain and set aside to cool slightly.
-
Make the Filling
- In a bowl, mix ricotta, pumpkin purée, Parmesan, nutmeg, garlic powder, salt, black pepper, and the beaten egg until smooth.
-
Stuff the Shells
- Fill each shell with the pumpkin-ricotta mixture and arrange in the prepared baking dish.
-
Prepare the Sauce
- In a saucepan, melt butter over medium heat.
- Add sage and garlic, sautéing until fragrant (about 1 minute).
- Stir in heavy cream and vegetable broth, then season with salt and black pepper.
- Simmer for 2-3 minutes, then remove from heat.
-
Assemble & Bake
- Pour the sage cream sauce over the stuffed shells.
- Sprinkle with mozzarella cheese.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes, until golden and bubbly.
-
Serve & Enjoy
- Let the dish cool for a few minutes before serving.
Notes
Make it meatier: Add cooked crumbled sausage or shredded chicken to the filling.
Go dairy-free: Use dairy-free ricotta and coconut cream instead of heavy cream.
Switch up the sauce: Try marinara or a browned butter sauce with crispy sage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pasta, Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
