Creamy Pumpkin Ricotta Stuffed Shells
Creamy Pumpkin Ricotta Stuffed Shells are the ultimate fall comfort food, combining rich pumpkin puree with creamy ricotta and a medley of savory spices. This dish is perfect for cozy evenings and gatherings alike, delivering a delightful blend of flavors in every bite. Topped with melted cheese and baked to perfection, these stuffed shells are sure to impress your family and friends. Experience the warmth of autumn through this delicious recipe that’s both easy to prepare and satisfying.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup pumpkin puree
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 cup cream or half-and-half
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Cook the jumbo pasta shells in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, pumpkin puree, minced garlic, chopped spinach, salt, pepper, and half of both mozzarella and Parmesan cheeses. Mix well.
- Fill each pasta shell with about two tablespoons of the pumpkin mixture and place them in the baking dish.
- In a saucepan over medium heat, combine cream with remaining Italian herbs. Simmer gently before pouring over the stuffed shells.
- Sprinkle the remaining mozzarella and Parmesan on top. Cover with foil and bake for 25 minutes; remove foil and bake for an additional 10 minutes until bubbly.
Nutrition
- Serving Size: 3 stuffed shells (about 250g)
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg