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Pumpkin Stuffed Shells

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A unique and festive dish that combines the flavors of fall with hearty pasta shells, filled with a creamy pumpkin mixture.

Ingredients

Scale
  • 20 jumbo pasta shells
  • 1 cup canned pumpkin puree
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 egg
  • 1 teaspoon pumpkin spice
  • Salt and pepper to taste
  • 2 cups marinara sauce
  • Grated parmesan cheese for topping

Instructions

  1. Begin by boiling the jumbo pasta shells in salted water. Cook them according to the package directions until they are al dente. Drain and set them aside to cool.
  2. In a large bowl, mix the pumpkin puree, ricotta cheese, half of the mozzarella cheese, egg, pumpkin spice, salt, and pepper.
  3. Once the shells have cooled, carefully fill each one with the pumpkin mixture using a spoon or piping bag.
  4. Spread half of the marinara sauce on the bottom of a baking dish. Place the stuffed shells on top and cover them with the remaining marinara sauce. Sprinkle the rest of the mozzarella and some parmesan cheese on top.
  5. Preheat your oven to 350°F (175°C) and bake the shells for 20-25 minutes, or until the cheese is bubbly and lightly browned.
  6. Let it cool slightly before serving.

Notes

Best served warm with a sprinkle of fresh parsley or more parmesan cheese; pairs well with a simple salad or garlic bread.

Nutrition

Keywords: Thanksgiving, pasta, pumpkin, vegetarian, stuffed shells

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