Ingredients
Scale
Gather the following ingredients to make your Creamy Pumpkin Ricotta Stuffed Shells:
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup canned pumpkin puree
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 jar (24 oz) marinara sauce
- Fresh basil for garnish (optional)
Instructions
- Cook the pasta shells in boiling salted water until al dente, about 8-10 minutes.
- Mix ricotta, pumpkin puree, mozzarella, half of the Parmesan, garlic powder, Italian seasoning, salt, and pepper until smooth.
- Drain the shells, rinse with cold water, and stuff each with the filling.
- Preheat oven to 350°F (175°C). Spread half of the marinara sauce in a baking dish, layer the stuffed shells, and top with remaining sauce and Parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes until bubbly.
- Let cool slightly, garnish with basil, and serve warm.
Notes
- Feel free to adjust the seasoning to your taste.
- Can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg