Description
Pasta shells filled with a savory pumpkin and ricotta mixture, baked in a simple sauce.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- Salt to taste
- Black pepper to taste
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Cook pasta shells according to package directions until al dente. Drain and set aside.
- In a medium bowl, combine pumpkin puree, ricotta cheese, Parmesan cheese, egg, sage, thyme, nutmeg, salt, and pepper. Mix well.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
- Carefully stuff each cooked shell with the pumpkin mixture.
- Arrange the stuffed shells in the baking dish over the sauce.
- Pour the remaining marinara sauce over the shells.
- Sprinkle the mozzarella cheese on top.
- Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
Notes
- You can substitute fresh herbs for dried herbs if you have them. Use 1 tablespoon of fresh sage and 1 teaspoon of fresh thyme.
- For a richer flavor, use whole milk ricotta cheese.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 shells
- Calories: 450
- Sugar: 12
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 5
- Protein: 22
- Cholesterol: 75
Keywords: pumpkin, stuffed shells, ricotta, pasta, baked pasta, vegetarian dinner, herb