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Pumpkin Stuffed Shells

These cozy pumpkin stuffed shells are like a warm hug on a plate! The creamy pumpkin ricotta filling is perfectly seasoned with sage and a hint of nutmeg, making this a fall dinner the whole family will love. It's comfort food at its finest, and sneaking in that pumpkin puree makes you feel like super mom.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 box 12 oz jumbo pasta shells
  • 15 oz ricotta cheese
  • 1 cup pumpkin puree
  • 1½ cups shredded mozzarella cheese divided
  • ½ cup grated Parmesan cheese
  • 1 egg beaten
  • 2 tablespoons fresh sage chopped (or 1 teaspoon dried)
  • ¼ teaspoon nutmeg
  • 2 cloves garlic minced
  • 24 oz marinara sauce
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
  2. In a large bowl, combine ricotta cheese, pumpkin puree, 1 cup mozzarella, Parmesan, egg, sage, nutmeg, garlic, salt, and pepper. Mix until well combined.
  3. Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
  4. Fill each shell with about 2 tablespoons of the pumpkin-ricotta mixture and arrange in the baking dish.
  5. Pour remaining marinara sauce over the shells and sprinkle with remaining ½ cup mozzarella cheese.
  6. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden. Let rest 5 minutes before serving.