Ultimate Creamy Pumpkin Ricotta Stuffed Shells Delight

There’s something so heartwarming about the arrival of fall—crisp air, leaves turning gold and crimson, and the cozy feel of gathering around the table with loved ones. One dish that perfectly complements this magical season is the creamy pumpkin ricotta stuffed shells. This recipe is an inspiring ode to fall’s most celebrated ingredient: pumpkin. Each shell is not only a comforting embrace of flavor but also a canvas for creativity in the kitchen. Originally conceived during a family gathering where we wanted to merge traditional Italian cuisine with seasonal charm, these shells bring joy and nourishment together. What sets this recipe apart is its blend of savory, creamy, and slightly sweet components, making it a fantastic dish for holiday gatherings or any cozy evening.

Why You’ll Love This Recipe

If you’re searching for a dish that combines simplicity with incredible flavor, then look no further. Creamy pumpkin ricotta stuffed shells check all the boxes. With minimal effort, you can create an impressive meal that welcomes the warmth of fall into your home. The gooey ricotta, earthy pumpkin, and gentle spices come together to create a comforting and hearty dish that feels like a warm hug on a plate. Plus, it’s a vegetarian-friendly option that even the meat lovers in your life will rave about! With this recipe, you can’t go wrong. It’s fantastic as a main dish for a gathering or a delightful meal for the family during the week.

Ingredients You’ll Need

• Large pasta shells (16-20 shells): The base of this dish, these shells cradle the creamy filling and are easy to work with.
• Ricotta cheese (1 cup): This creates a rich, creamy texture that balances perfectly with the pumpkin.
• Pumpkin puree (1 cup): The star ingredient! Adds earthiness and a touch of sweetness.
• Grated Parmesan cheese (1/2 cup): Adds a salty, nutty flavor that enhances the overall taste.
• Shredded mozzarella cheese (1 cup): This melts beautifully for a gooey, cheesy topping.
• Egg (1, beaten): Helps bind the filling together and adds richness.
• Fresh sage (1 tablespoon, chopped): This fragrant herb pairs wonderfully with pumpkin and adds depth.
• Garlic (2 cloves, minced): Adds a savory layer and enhances the dish’s flavor profile.
• Nutmeg (1/4 teaspoon): A warm spice that brings out the pumpkin’s sweetness and offers a comforting aroma.
• Salt and pepper (to taste): Essential for rounding out the flavors.
• Tomato sauce (2 cups): For the base of the dish, providing tangy sauce that compliments the creamy stuffing.

Optional Additions

Feel free to get creative with this recipe! For a bit of heat, you might consider adding a pinch of red pepper flakes to the filling. If you want to make it heartier, adding cooked spinach or sautéed mushrooms can bring an extra layer of flavor. For a touch of sweetness, a tablespoon of maple syrup mixed into the filling could emphasize the pumpkin’s natural sweetness. Explore the possibilities to suit your taste!

Special Garnishes

Once your dish is assembled, consider garnishing it for that extra flair. Top the baked shells with fresh basil or a sprinkle of additional sage for a pop of color and flavor. A drizzle of balsamic glaze can add a touch of sophistication, while some toasted pine nuts or walnuts can give a delicious crunch.

Step-by-Step Instructions

1. Preheat your oven: Start by preheating your oven to 375°F (190°C).
2. Cook the pasta shells: In a large pot of salted boiling water, cook the pasta shells according to package instructions until al dente. Drain and set aside to cool.
3. Prepare the filling: In a mixing bowl, combine the ricotta, pumpkin puree, Parmesan cheese, half of the mozzarella, beaten egg, chopped sage, minced garlic, nutmeg, salt, and pepper. Mix until smooth.
4. Fill the shells: Using a spoon or pastry bag, carefully fill each pasta shell with the pumpkin ricotta mixture.
5. Assemble the dish: In a 9×13 inch baking dish, spread 1 cup of tomato sauce at the bottom. Arrange the filled shells over the sauce. Pour the remaining tomato sauce over the top and sprinkle with the leftover mozzarella.
6. Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.
7. Let it cool and serve: Allow the dish to cool for a few minutes before serving, garnished with your choice of fresh herbs.

Serving and Storage Tips

These creamy pumpkin ricotta stuffed shells serve beautifully straight from the oven, paired with a simple green salad or some crusty bread. You can serve them sprinkled with fresh herbs or an additional drizzle of sauce for a gourmet touch. If you have leftovers (though they’re hard to resist), store them in an airtight container in the fridge for up to three days. For longer storage, consider freezing the unbaked shells for up to three months. Just thaw them overnight in the fridge before baking!

Helpful Tips

• Don’t overcook the pasta: Remember, you want them al dente since they’ll continue to cook in the oven.
• Make ahead: You can prepare the filling and cook the shells in advance. Just fill and bake when you’re ready to serve.
• Mix the filling thoroughly: Ensure everything is well-blended for a consistent flavor in every bite.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes! Fresh pumpkin can be used, but it requires cooking and pureeing before use. Make sure to adjust for any additional moisture that fresh pumpkin might contain.

What can I serve with the stuffed shells?

A fresh salad, garlic bread, or even a cozy soup make excellent accompaniments to this dish, adding balance to the meal.

Can I make this dish vegan?

Absolutely! You can substitute the ricotta with a vegan alternative and use plant-based cheese. Ensure to use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of a regular egg for binding.

How do I freeze stuffed shells?

To freeze, prepare the dish but do not bake. Cover tightly with foil or plastic wrap and store in the freezer. When ready to eat, thaw in the fridge overnight and bake as directed.

What are some variations I can try?

You can customize the filling by adding spinach, artichokes, or sundried tomatoes. Experimenting with different cheeses or spices can also yield delicious results!

Conclusion

So there you have it—creamy pumpkin ricotta stuffed shells that are as comforting as they are delicious. This recipe isn’t just about feeding your belly; it’s an opportunity to create lasting memories with family and friends. As you gather around the table, this dish will spark warmth and joy, celebrating the flavors of the season. Don’t forget to share your experiences or variations in the comments below! Ready to gather your ingredients and make this culinary masterpiece? Trust me, your loved ones will thank you.

Ultimate Creamy Pumpkin Ricotta Stuffed Shells Delight

Print Recipe

Indulge in Ultimate Creamy Pumpkin Ricotta Stuffed Shells Delight A cozy dish perfect for fall bursting with flavor and creamy richness Enjoy

• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

16–20 large pasta shells

1 cup ricotta cheese

1 cup pumpkin puree

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 beaten egg

1 tablespoon fresh sage, chopped

2 cloves garlic, minced

1/4 teaspoon nutmeg

Salt and pepper to taste

2 cups tomato sauce

Instructions

Preheat your oven to 375°F (190°C).

In a large pot of salted boiling water, cook the pasta shells according to package instructions until al dente. Drain and set aside to cool.

In a mixing bowl, combine the ricotta, pumpkin puree, Parmesan cheese, half of the mozzarella, beaten egg, chopped sage, minced garlic, nutmeg, salt, and pepper. Mix until smooth.

Using a spoon or pastry bag, carefully fill each pasta shell with the pumpkin ricotta mixture.

In a 9×13 inch baking dish, spread 1 cup of tomato sauce at the bottom. Arrange the filled shells over the sauce. Pour the remaining tomato sauce over the top and sprinkle with the leftover mozzarella.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.

Allow the dish to cool for a few minutes before serving, garnished with your choice of fresh herbs.

• Author: souzanfood
• Prep Time: 30 minutes
• minutes: 30
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Calories: 350 calories
• Sugar: 4 grams
• Fat: 14 grams
• Saturated Fat: 14 grams
• Carbohydrates: 42 grams
• Fiber: 3 grams
• Protein: 18 grams

Keywords: pumpkin, ricotta, stuffed shells, fall recipes, vegetarian