Pumpkin Ricotta Stuffed Shells (Print Version)
Jumbo pasta shells filled with pumpkin-ricotta mixture, baked in a creamy pumpkin marinara and topped with melted cheese.
# Ingredients:
→ Pasta
01 -
1 box jumbo pasta shells (approximately 24 shells)
→ Filling
02 -
2 cups ricotta cheese
03 -
1 15 oz can pumpkin puree, divided
04 -
1 cup freshly grated parmesan cheese
05 -
1 egg
06 -
1/4 teaspoon nutmeg
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon pepper
09 -
1/2 tablespoon garlic powder
10 -
1 tablespoon fresh sage, minced
→ Sauce
11 -
1 jar Rao's Vodka Sauce
12 -
1/4 cup heavy cream
→ Topping
13 -
1 cup mozzarella cheese, shredded
14 -
Olive oil, for drizzling
# Steps:
01 -
Bring a large pot of water to a boil and cook jumbo shells according to package instructions until al dente. Drain the noodles and transfer to a large baking sheet. Drizzle with olive oil and carefully separate any stuck together shells. Allow to cool.
02 -
Preheat oven to 175°C (350°F).
03 -
In a bowl, combine ricotta cheese, 1 cup of the pumpkin puree, parmesan cheese, egg, nutmeg, salt, pepper, garlic powder, and minced fresh sage. Mix until smooth and well incorporated.
04 -
In a separate bowl, combine the jarred vodka sauce with the remaining pumpkin puree and heavy cream. Mix until smooth.
05 -
Spread about 3/4 of the sauce mixture in the bottom of a large 9x13 baking dish. Fill each cooled shell with approximately 2 tablespoons of the pumpkin-ricotta filling and arrange them filling-side up on top of the sauce.
06 -
Cover the baking dish with foil and bake at 175°C for 30 minutes.
07 -
Remove the foil and sprinkle each shell with mozzarella cheese.
08 -
Return to the oven uncovered and bake for an additional 15 minutes until the cheese is melted and golden. For extra browning, place under the broiler for a few seconds if desired.
09 -
Serve hot with any remaining sauce.
# Notes:
01 -
These stuffed shells can be prepared ahead of time. Cook and stuff the shells, then place them in a covered container in the refrigerator for up to one day. When ready to bake, add sauce to a baking dish, top with the prepared shells, cover, and bake according to recipe directions. Do not store the prepared shells on top of marinara sauce as they will become soggy.