Pumpkin Ricotta Stuffed Shells

Pumpkin Ricotta Stuffed Shells are a delightful and comforting dish perfect for any occasion. These shells are filled with a creamy blend of ricotta cheese and pumpkin, then topped with a rich pumpkin marinara sauce. This recipe stands out not only for its delicious flavor but also for its beautiful presentation. Whether you’re hosting a dinner party or enjoying a cozy family meal, these stuffed shells will surely impress everyone at the table.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of pumpkin and ricotta creates a rich, creamy filling that is both savory and slightly sweet.
• Easy to Prepare: With straightforward steps and simple ingredients, this recipe is perfect for cooks of all skill levels.
• Perfect for Any Occasion: Serve these stuffed shells as a main dish for holidays, gatherings, or casual dinners.
• Vegetarian-Friendly: This dish is meat-free, making it suitable for vegetarians while still being hearty and satisfying.
• Make-Ahead Option: You can prepare the dish in advance and bake it when you’re ready to serve, saving time on busy days.

Tools and Preparation

To make your cooking experience smoother, having the right tools is essential. Here are some key items you’ll need to prepare Pumpkin Ricotta Stuffed Shells.

Essential Kitchen Tools

• Large pot
• Baking sheet
• Mixing bowls
• 9×13 baking dish
• Spoon or spatula

Why These Tools Matter

• Large pot: Ideal for boiling pasta shells evenly without overcrowding.
• Baking sheet: Helps in cooling down the cooked shells without sticking together.
• Mixing bowls: Necessary for combining the filling ingredients smoothly.
• Baking dish: Provides ample space to layer your stuffed shells and sauce.

Ingredients

Creamy ricotta cheese and pumpkin stuffed inside shells atop a pumpkin marinara sauce.

For the Pasta

• 1 box Jumbo Pasta Shells (about 24 shells)

For the Filling

• 2 cups ricotta cheese
• 1 15 oz can pumpkin puree
• 1 cup grated fresh parmesan cheese
• 1 egg
• 1/4 teaspoon nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 Tablespoon garlic powder
• 1 Tablespoon minced fresh sage

For the Sauce

• 1 Jar Rao’s marinara sauce
• 1/4 cup heavy cream

For Topping

• 1 cup shredded mozzarella cheese

How to Make Pumpkin Ricotta Stuffed Shells

Step 1: Cook the Pasta

Bring a large pot of water to a boil and cook the jumbo pasta shells according to the package instructions. They should be firm (al dente) so they hold up when filled.

Step 2: Prepare the Noodles

Drain the noodles, then transfer them to a large baking sheet. Drizzle with olive oil and carefully separate any stuck-together noodles. Allow them to cool.

Step 3: Preheat the Oven

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Step 4: Make the Filling

In a mixing bowl, combine:
1. Ricotta cheese
2. 1 cup pumpkin puree
3. Grated parmesan cheese
4. Egg
5. Nutmeg
6. Salt
7. Pepper
8. Garlic powder
9. Fresh sage

Mix until combined and smooth.

Step 5: Prepare the Sauce Mixture

In another bowl, combine:
1. The jarred marinara sauce
2. Remaining pumpkin puree
3. Heavy cream

Mix until smooth.

Step 6: Assemble in Baking Dish

Spread about three-quarters of the sauce mixture in a large 9×13 baking dish.

Step 7: Fill the Shells

Using a spoon, fill each cooled shell with about two tablespoons of the pumpkin-ricotta filling.

Step 8: Arrange Shells in Dish

Place the filled shells, filling side up, on top of the marinara in the baking dish.

Step 9: Bake Covered

Cover your baking dish with foil and bake at 350 degrees Fahrenheit for 30 minutes.

Step 10: Add Cheese Topping

Remove the foil and sprinkle each shell with shredded mozzarella cheese.

Step 11: Bake Uncovered

Return to oven uncovered and bake for an additional 15 minutes until cheese is melted and golden brown.

Step 12: Serve Hot

(Optional) Place under the broiler for a few seconds if you want extra browning on top! Serve hot and enjoy your delightful Pumpkin Ricotta Stuffed Shells!

How to Serve Pumpkin Ricotta Stuffed Shells

Serving Pumpkin Ricotta Stuffed Shells can elevate your dining experience. There are various ways to present this dish, ensuring it delights both the eyes and the palate.

Pair with a Fresh Salad

• Mixed Greens Salad: A simple salad with mixed greens, cherry tomatoes, and a light vinaigrette balances the richness of the stuffed shells.
• Caesar Salad: Crisp romaine, croutons, and parmesan cheese add a classic touch that complements the flavors of the dish.

Add Garlic Bread

• Garlic Breadsticks: Soft and buttery breadsticks infused with garlic pair perfectly for those who love a crunchy texture with their meal.
• Toasted Baguette Slices: Serve slices of baguette brushed with olive oil and garlic for an elegant side that’s easy to prepare.

Offer a Flavorful Sauce on the Side

• Pumpkin Marinara Dip: Serve extra pumpkin marinara sauce for dipping or drizzling over the shells to enhance the pumpkin flavor.
• Basil Pesto: A dollop of fresh basil pesto can add an aromatic twist to each bite.

How to Perfect Pumpkin Ricotta Stuffed Shells

Creating perfect Pumpkin Ricotta Stuffed Shells involves some key techniques. Follow these tips for an outstanding dish every time.

• Boldly Season Your Filling: Ensure your ricotta mixture is well-seasoned. Adjust salt and pepper according to your taste preference for maximum flavor.
• Avoid Overcooking Shells: Cook pasta shells just until al dente. This prevents them from becoming mushy when baked.
• Use Fresh Ingredients: Fresh sage and quality cheeses significantly enhance flavor. Opt for freshly grated parmesan and mozzarella where possible.
• Don’t Skip the Cream: Incorporating heavy cream into your sauce adds richness and smoothness that elevates the overall dish.
• Cover While Baking: Covering the baking dish while cooking helps steam the shells, keeping them moist during baking.
• Experiment with Cheese Toppings: Try different cheeses like fontina or gouda for unique flavor profiles on top of your stuffed shells.

Best Side Dishes for Pumpkin Ricotta Stuffed Shells

Accompanying your Pumpkin Ricotta Stuffed Shells with delightful side dishes enhances the meal’s appeal. Here are some excellent options to consider.

1. Roasted Vegetables: Seasonal vegetables roasted in olive oil complement the creamy pasta beautifully.
2. Steamed Broccoli: A healthy option that adds color and nutrients; simply steam until tender.
3. Stuffed Bell Peppers: These can be filled with rice, beans, or quinoa for a hearty addition alongside your main dish.
4. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic create a comforting side that pairs well with pasta.
5. Caprese Skewers: Fresh mozzarella balls, basil leaves, and cherry tomatoes on skewers make a refreshing appetizer.
6. Zucchini Noodles: Lightly sautéed zucchini noodles provide a low-carb alternative that complements rich flavors without overwhelming them.

Common Mistakes to Avoid

When making Pumpkin Ricotta Stuffed Shells, it’s easy to overlook a few important details. Here are some common mistakes to watch out for.

• Skipping the al dente step: Overcooking the pasta shells can lead to a mushy texture. Always cook them until they are firm (al dente) to ensure they hold up when filled.
• Ignoring seasoning: If you don’t season your filling well, the dish may taste bland. Use salt, pepper, and spices generously in both the filling and sauce for delicious flavors.
• Rushing the cooling process: Filling hot shells can cause the filling to melt or become runny. Allow the shells to cool completely before adding the stuffing.
• Not covering while baking: Failing to cover the baking dish with foil can result in drying out the cheese and filling. Cover it during the first half of baking for better moisture retention.
• Skipping optional broiling: Not taking that extra step to broil the cheese can leave it less appealing. Broiling for a few seconds adds a beautiful golden color and crispy texture.

Refrigerator Storage

• Store leftover Pumpkin Ricotta Stuffed Shells in an airtight container.
• They will last in the refrigerator for about 3-4 days.
• If possible, keep the sauce separate from the shells to maintain freshness.

Freezing Pumpkin Ricotta Stuffed Shells

• Place cooled stuffed shells in a freezer-safe container or wrap tightly with plastic wrap.
• They can be frozen for up to 2-3 months.
• For best results, consider freezing them before baking.

Reheating Pumpkin Ricotta Stuffed Shells

• Oven: Preheat your oven to 350°F (175°C). Place stuffed shells in a baking dish with a bit of extra sauce and cover with foil. Bake for 25-30 minutes until heated through.
• Microwave: Place one or two shells on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for about 2-3 minutes or until warm.
• Stovetop: Add a bit of sauce in a skillet over low heat and gently reheat stuffed shells until warmed through, stirring occasionally.

Frequently Asked Questions

Can I use different types of cheese in Pumpkin Ricotta Stuffed Shells?

Yes! You can experiment with different cheeses like goat cheese or cottage cheese for varied flavors and textures.

How do I make Pumpkin Ricotta Stuffed Shells vegetarian?

This recipe is already vegetarian-friendly as it does not contain any meat. Make sure all ingredients used are vegetarian-approved.

Can I prepare Pumpkin Ricotta Stuffed Shells ahead of time?

Absolutely! You can assemble them earlier in the day or even freeze them for future meals.

What dishes pair well with Pumpkin Ricotta Stuffed Shells?

Serve these stuffed shells alongside a fresh green salad or garlic bread for a complete meal experience.

Conclusion

Pumpkin Ricotta Stuffed Shells combine creamy ricotta and flavorful pumpkin, creating a comforting dish perfect for dinner gatherings or cozy nights at home. Feel free to customize it by adding your favorite herbs or vegetables. Give this recipe a try; you won’t be disappointed!

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