Description
Enjoy a comforting bowl of cheesy pasta with a creamy pumpkin and ricotta filling. This easy recipe is perfect for a cozy fall meal.
Ingredients
Scale
- 1 box (12 ounces) jumbo pasta shells
- 1 tablespoon olive oil
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 jar (24 ounces) marinara sauce
- 1 cup shredded mozzarella cheese (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and set aside.
- In a medium bowl, mix together pumpkin puree, ricotta cheese, Parmesan cheese, 1/4 cup mozzarella cheese, egg, salt, pepper, and nutmeg.
- Spread half of the marinara sauce on the bottom of a 9×13 inch baking dish.
- Stuff each cooked pasta shell with the pumpkin-ricotta mixture. Arrange the stuffed shells in the baking dish over the sauce.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle the top with the remaining 1 cup of mozzarella cheese.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
- Let it rest for a few minutes before serving.
Notes
- Make sure to use pumpkin puree, not pumpkin pie filling.
- You can add a pinch of sage or thyme to the filling for extra flavor.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400-450
- Sugar: Approx. 10-15g
- Sodium: Approx. 700-900mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 7-10g
- Unsaturated Fat: Approx. 8-10g
- Trans Fat: 0g
- Carbohydrates: Approx. 50-60g
- Fiber: Approx. 4-6g
- Protein: Approx. 20-25g
- Cholesterol: Approx. 70-90mg