Pumpkin Stuffed Shells with Ricotta, Sage, and Spices Recipe
Cozy up this fall with these delicious pumpkin stuffed shells featuring creamy ricotta, savory sage, warm cinnamon, and nutmeg. This comforting American main dish combines pasta shells stuffed with a flavorful pumpkin and ricotta mixture, baked in rich marinara sauce for an irresistible seasonal meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Ingredients
Pasta
- 8 ounces jumbo pasta shells
Filling
- 15 ounces whole milk ricotta
- 1 cup pumpkin puree
- 1/2 cup grated parmesan
- 2 cloves garlic, minced
- 1 tablespoon minced sage
- Salt & pepper to taste
- Pinch cinnamon
- Pinch nutmeg
Sauce
- 4 cups marinara sauce, divided
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the stuffed shells.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until very al dente, approximately 2-3 minutes less than the package instructions indicate. Drain and let cool slightly.
- Prepare Filling: In a large bowl, combine the whole milk ricotta, pumpkin puree, grated parmesan, minced garlic, minced sage, salt, pepper, cinnamon, and nutmeg. Mix well until all ingredients are fully incorporated.
- Assemble in Baking Dish: Spread 3 cups of marinara sauce evenly on the bottom of a large (9×13 inch or larger) baking dish. Stuff each pasta shell with the pumpkin ricotta mixture and arrange them seam side up on top of the sauce in the dish. Repeat until all shells are filled and placed in the dish.
- Add Sauce and Cheese: Spoon the remaining 1 cup of marinara sauce over the stuffed shells. Optionally, sprinkle additional grated parmesan on top as desired.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes to allow the tops to brown slightly and the sauce to thicken.
- Serve: Remove from the oven and serve the pumpkin stuffed shells warm for a comforting fall meal.
Notes
- Cooking the pasta shells slightly underdone (al dente) ensures they don’t become mushy after baking.
- Use fresh sage for best flavor, but dried sage can be substituted at half the quantity.
- Feel free to add extra parmesan on top before baking for a richer cheese crust.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- This dish pairs well with a simple green salad or roasted vegetables for a complete meal.
