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–+ servings

Pumpkin Ricotta Stuffed Shells

Delicious pasta shells filled with a creamy pumpkin and ricotta mixture, topped with marinara sauce and cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta Shells
  • 20 pieces jumbo pasta shells Cooked according to package instructions
Filling
  • 1 cup ricotta cheese
  • 1 cup canned pumpkin puree
  • 1 cup shredded mozzarella cheese Plus extra for topping
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 egg large egg
Sauce
  • 2 cups marinara sauce Store-bought or homemade

Method
 

Prepare the Pasta
  1. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  2. Preheat the oven to 375°F (190°C).
Make the Filling
  1. In a mixing bowl, combine ricotta cheese, pumpkin puree, mozzarella cheese, salt, black pepper, nutmeg, cinnamon, and egg. Mix until well combined.
Stuff the Shells
  1. Fill each cooked pasta shell with the pumpkin ricotta mixture and place them in a baking dish.
Add Sauce and Bake
  1. Pour marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle additional mozzarella cheese on top.
  2. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
Serve
  1. Let the dish cool for a few minutes before serving. Enjoy your Pumpkin Ricotta Stuffed Shells!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 7gFiber: 4gSugar: 6g

Notes

You can add spinach or other vegetables to the filling for extra nutrition.

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