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Pumpkin Ricotta Stuffed Shells

Pumpkin Ricotta Stuffed Shells
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Indulge in the warmth of Pumpkin Ricotta Stuffed Shells, a comforting dish perfect for any occasion. These delightful pasta shells are filled with a creamy blend of ricotta cheese and rich pumpkin puree, creating a harmonious balance of flavors that will leave everyone at the dinner table smiling. With just 20 minutes of prep time, this recipe is not only delicious but also incredibly easy to make, making it ideal for busy weeknights or family gatherings. Top it off with gooey mozzarella cheese and you’ve got a hearty meal that feels like a warm hug on a plate.

Ingredients

Scale
  • 1 box Jumbo Pasta Shells (about 24 shells)
  • 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
  • 1 jar Rao's white grape juice sauce
  • 1/4 cup heavy cream
  • 1 cup shredded mozzarella cheese

Instructions

  1. Cook jumbo pasta shells until al dente; drain and cool.
  2. Preheat oven to 350°F (175°C).
  3. In a bowl, mix ricotta, pumpkin puree, parmesan, egg, nutmeg, salt, pepper, garlic powder, and sage until smooth.
  4. Combine Rao’s sauce with remaining pumpkin puree and heavy cream in another bowl.
  5. Spread half the sauce in a baking dish; fill shells with the ricotta mixture and place them filling-side up in the dish.
  6. Pour remaining sauce over shells; cover with foil and bake for 30 minutes.
  7. Remove foil, sprinkle mozzarella cheese on top, and bake uncovered for an additional 15 minutes until bubbly.

Nutrition

Find it online: https://mealtreasure.com/pumpkin-ricotta-stuffed-shells/