Description
Irresistibly Creamy Pumpkin Ricotta Stuffed Shells for Cozy Fall Meals
Ingredients
Scale
- 16 jumbo pasta shells
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh sage (or 1 teaspoon dried sage)
- 1 teaspoon dried thyme
- 1 can (15 oz) pumpkin puree
- 1 container (15 oz) ricotta cheese
- ½ cup grated parmesan cheese, plus extra for topping
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 cup whole milk
- ½ cup shredded mozzarella cheese, for topping
Instructions
- Set oven to 375°F (190°C).
- Cook jumbo pasta shells in salted water until al dente. Drain and rinse under cold water.
- Heat olive oil in a skillet and sauté garlic, sage, and thyme for 1–2 minutes until fragrant.
- In a large bowl, combine pumpkin puree, ricotta, parmesan, sautéed herbs, salt, pepper, and nutmeg. Stir until smooth and creamy.
- Spoon the pumpkin ricotta mixture into each cooked shell.
- Arrange filled shells in a greased 9×13-inch baking dish. Pour milk evenly around the shells.
- Sprinkle mozzarella and extra parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
- Let the dish rest for 5 minutes before serving warm.
Notes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 60mg