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Pumpkin Ricotta Stuffed Shells with Sage and Mozzarella Recipe

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4.4 from 29 reviews

  • Author: Sara
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This comforting Pumpkin Ricotta Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of ricotta, pumpkin puree, fresh sage, and parmesan. Baked in a luscious blend of vodka sauce and pumpkin-cream mixture, topped with melted mozzarella, this dish offers a subtly sweet and savory twist on classic stuffed shells, perfect for cozy dinners.

Ingredients

Pasta Shells

  • 1 box Jumbo Pasta Shells (about 24 shells)

Filling

  • 2 cups ricotta cheese
  • 1 cup pumpkin puree (from the can)
  • 1 cup grated fresh parmesan cheese
  • 1 egg
  • 1/4 teaspoon nutmeg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 tablespoon garlic powder
  • 1 tablespoon minced fresh sage

Sauce

  • 1 jar Rao’s Vodka Sauce (approximately 24 oz)
  • 1/2 cup pumpkin puree (remaining from the can)
  • 1/4 cup heavy cream

Topping

  • 1 cup shredded mozzarella cheese
  • Olive oil for drizzling noodles

Instructions

  1. Cook pasta shells: Bring a large pot of water to a boil and cook jumbo pasta shells according to the package instructions until al dente, ensuring they hold up when filled.
  2. Prepare shells for filling: Drain the cooked shells and spread them out on a large baking sheet. Drizzle with olive oil and carefully separate any noodles stuck together. Allow them to cool completely to make filling easier.
  3. Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the stuffed shells.
  4. Make pumpkin ricotta filling: In a bowl, combine 2 cups ricotta cheese, 1 cup pumpkin puree, 1 cup grated parmesan, 1 egg, nutmeg, kosher salt, pepper, garlic powder, and minced fresh sage. Mix until smooth and well blended.
  5. Prepare sauce mixture: In a separate bowl, mix the jarred vodka sauce, remaining 1/2 cup pumpkin puree, and 1/4 cup heavy cream until uniform in texture.
  6. Assemble in baking dish: Spread 3/4 of the sauce mixture evenly over the bottom of a large 9×13-inch baking dish.
  7. Fill shells: Using a spoon, fill each cooled pasta shell with about 2 tablespoons of the pumpkin ricotta mixture. Arrange the filled shells open side up over the sauce in the baking dish.
  8. Bake covered: Cover the dish with foil and bake at 350°F for 30 minutes to meld the flavors and heat through.
  9. Add mozzarella topping: Remove foil and sprinkle shredded mozzarella cheese evenly over each stuffed shell.
  10. Bake uncovered: Return the dish to the oven and bake for another 15 minutes until the cheese is melted, bubbly, and lightly golden.
  11. Optional broil: For an extra golden and bubbly top, optionally place the dish under the broiler for a few seconds, watching closely to avoid burning.
  12. Serve hot: Let the shells cool slightly and serve warm to enjoy the rich pumpkin and cheese flavors.

Notes

  • Ensure the pasta shells are al dente so they hold their shape while stuffed.
  • Fresh sage adds a subtle earthiness but can be substituted with dried sage if needed.
  • You may substitute Rao’s Vodka Sauce with any good-quality vodka or marinara sauce.
  • For a vegetarian option, verify that the vodka sauce does not contain meat products.
  • Broiling at the end is optional but adds a lovely golden crust on the cheese.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://saraflavors.com/pumpkin-ricotta-stuffed-shells-with-sage-and-mozzarella-recipe/