Creamy Pumpkin and Ricotta Stuffed Shells
Creamy pumpkin and ricotta stuffed shells are a heartwarming autumn dish that perfectly blends the rich flavors of pumpkin with creamy cheese. Each tender shell is filled with a delightful mixture of pumpkin puree, ricotta, and spinach, then baked in a luscious cream sauce. This comforting meal is not only delicious but also evokes cherished memories of family gatherings. Serve it at your next dinner for an unforgettable experience that brings loved ones together.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup canned pumpkin puree
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- ¼ tsp nutmeg
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 tsp dried thyme or sage
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Boil salted water and cook pasta shells until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat; sauté garlic until fragrant. Add spinach and cook until wilted.
- In a bowl, mix together pumpkin puree, ricotta, sautéed spinach, Parmesan, nutmeg, salt, and pepper until smooth.
- Fill each pasta shell with about one tablespoon of the mixture and place seam-side up in a greased baking dish.
- In a saucepan over low heat, warm heavy cream with thyme or sage; season with salt and pepper.
- Pour sauce over stuffed shells and sprinkle additional Parmesan on top. Cover with foil and bake for 25 minutes; uncover for the last 5 minutes to brown.
Nutrition
- Serving Size: 2 stuffed shells (approximately 200g)
- Calories: 360
- Sugar: 4g
- Sodium: 410mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg