Indulge in Creamy Pumpkin and Ricotta Stuffed Shells

Intro and Brief Recap

Have you ever tasted a dish that captures the essence of fall in each bite? Creamy pumpkin and ricotta stuffed shells offer a delightful combination of flavors that can warm your heart and tantalize your taste buds. As you cut into the tender pasta, the rich, creamy filling oozes out, releasing a symphony of savory pumpkin and smooth ricotta cheese. The aroma fills your kitchen, wrapping you in comfort as you anticipate a cozy evening ahead.

This recipe holds a special place in my heart, evoking memories of family gatherings where laughter mingled with delicious scents wafting from the oven. Perfect for autumn dinners or festive occasions, these stuffed shells are not just a meal; they are an experience that brings loved ones together around the table. Each bite is bursting with flavor, promising to be an unforgettable addition to your recipe repertoire.

Key Ingredients For Creamy Pumpkin and Ricotta stuffed shells

Here’s what you’ll need to make this delicious dish:

• Jumbo Pasta Shells: Look for large pasta shells that can hold ample filling; they should be sturdy enough to withstand cooking.
• Pumpkin Puree: Use canned pumpkin puree for convenience or roast fresh pumpkin for a richer flavor profile.
• Ricotta Cheese: Opt for whole milk ricotta for creaminess; it’s essential for achieving the desired texture in the filling.
• Parmesan Cheese: Freshly grated Parmesan adds depth and saltiness; avoid pre-grated versions for best results.
• Spinach: Fresh spinach works well to add color and nutrients; ensure it’s chopped finely before mixing it into the filling.
• Garlic: Minced garlic enhances the dish’s overall flavor; choose fresh cloves for maximum impact.
• Nutmeg: A pinch of nutmeg elevates the pumpkin flavor, giving it warmth and complexity that’s perfect for autumn.
• Olive Oil: Use high-quality extra virgin olive oil to sauté garlic and spinach, ensuring a rich base flavor.

For the Sauce:

• Cream: Heavy cream creates a luscious sauce that ties all flavors together beautifully; don’t skimp on this ingredient.
• Dried Herbs (Thyme or Sage): These herbs complement pumpkin well; use dried versions for convenience or fresh if available.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Instructions For Creamy Pumpkin and Ricotta stuffed shells

Follow these simple steps to prepare this delicious dish:

First Step : Prepare the Pasta

Begin by boiling a large pot of salted water. Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside on a baking sheet to cool slightly.

Second Step : Prepare the Filling

In a skillet over medium heat, warm olive oil. Add minced garlic and sauté until fragrant. Stir in chopped spinach and cook until wilted. In a bowl, combine pumpkin puree, ricotta cheese, sautéed spinach mixture, Parmesan cheese, nutmeg, salt, and pepper.

Third Step : Stuff the Shells

Carefully fill each cooled pasta shell with about one tablespoon of the creamy pumpkin and ricotta mixture. Place stuffed shells seam-side up in a greased baking dish.

Fourth Step : Make the Sauce

In a small saucepan over low heat, combine heavy cream with dried herbs. Stir gently until warmed through but not boiling; season with salt and pepper to taste.

Fifth Step : Bake

Preheat your oven to 375°F (190°C). Pour sauce evenly over stuffed shells and sprinkle additional Parmesan cheese on top. Cover with foil and bake for about 25 minutes. Remove foil during the last five minutes for golden tops.

Transfer to plates and drizzle with additional sauce for the perfect finishing touch.

 

Expert Tips

Here are some helpful tips to ensure the best results for your dish:

• Use Fresh Ingredients: Fresh ingredients elevate flavor significantly; opt for seasonal produce when possible.
• Avoid Overcooking Pasta: Cook pasta only until al dente as it will continue cooking while baking; this prevents mushiness.
• Add Extra Cheese: For extra creaminess, consider adding more ricotta or mozzarella into your filling mix.

Cooking Instructions

Start by preheating your oven to 375°F (190°C). Boil a large pot of salted water and cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

In a mixing bowl, combine the ricotta cheese, pumpkin puree, Parmesan cheese, garlic, salt, and pepper. Stir until the mixture is well blended and creamy. Carefully fill each shell with the creamy pumpkin and ricotta mixture.

Spread half of your marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish, then pour the remaining marinara sauce over them. Sprinkle with mozzarella cheese for an extra cheesy topping. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until golden and bubbly.

Serving Suggestions

This Creamy Pumpkin and Ricotta stuffed shells pairs beautifully with various sides. Consider serving it with:

• Garlic bread: A warm loaf of garlic bread complements the dish perfectly.
• Green salad: A fresh green salad adds a nice crunch and balances out the creaminess.
• Roasted vegetables: Seasonal roasted veggies enhance flavors and provide nutritional variety.

Storage Tips

To store leftover Creamy Pumpkin and Ricotta stuffed shells, place them in an airtight container in the refrigerator. They will remain fresh for up to three days. To reheat, cover with foil and warm in an oven at 350°F (175°C) for about 20 minutes or until heated through.

For longer storage, consider freezing the stuffed shells before baking. Arrange them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container for up to three months. When you’re ready to enjoy them, bake from frozen, adding extra time to ensure they cook thoroughly.

FAQs:

What can I substitute for ricotta cheese in Creamy Pumpkin and Ricotta stuffed shells?

If you’re looking for substitutes for ricotta cheese in your Creamy Pumpkin and Ricotta stuffed shells, consider cottage cheese blended until smooth or cream cheese mixed with a bit of milk to achieve a similar texture. Both options provide a creamy element that works well with pumpkin’s flavor profile.

Can I make Creamy Pumpkin and Ricotta stuffed shells ahead of time?

Absolutely! You can prepare Creamy Pumpkin and Ricotta stuffed shells ahead of time by assembling them but not baking yet. Cover tightly with plastic wrap or aluminum foil and refrigerate for up to two days before baking. This makes it convenient for busy weeknights or entertaining guests.

Is it possible to make this recipe vegan-friendly?

Yes! To create vegan-friendly Creamy Pumpkin and Ricotta stuffed shells, replace ricotta with tofu blended with nutritional yeast for added cheesiness. Use plant-based cheeses where needed, along with marinara sauce that is free from animal products.

What type of pasta works best for stuffing?

While traditional pasta shells are ideal for making Creamy Pumpkin and Ricotta stuffed shells, you can also use conchiglie or manicotti if you prefer those shapes. The key is ensuring that whatever pasta you choose has enough space to hold your delicious filling without breaking apart during cooking.