Description
Warm up your fall gatherings with these Pumpkin Ricotta Stuffed Shells. The creamy ricotta pairs perfectly with sweet pumpkin puree, all nestled in tender pasta shells and topped with marinara sauce and Parmesan cheese. This comforting dish is simple to prepare, making it an ideal choice for cozy dinners or festive occasions that will impress your family and friends without the stress.
Ingredients
Scale
- 20 large pasta shells
- 1 cup whole-milk ricotta cheese
- 1 cup canned pumpkin puree
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, sautéed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1 tsp Italian seasoning
- 2 cups marinara sauce
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish with nonstick spray or olive oil.
- Boil salted water; cook pasta shells until al dente, about 10 minutes. Drain and set aside.
- Sauté spinach in olive oil for 2-3 minutes until wilted. Let cool slightly.
- In a bowl, mix ricotta, pumpkin puree, sautéed spinach, Parmesan, salt, pepper, nutmeg, and Italian seasoning until creamy.
- Fill each shell generously with the mixture and place in the baking dish.
- Pour marinara sauce over the shells and sprinkle with additional Parmesan.
- Bake for 25-30 minutes until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Autumn Comfort
Nutrition
- Serving Size: 2 stuffed shells (180g)
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg