If you’re looking for an exquisite dish to elevate your next meal, look no further than this Pumpkin Ricotta Stuffed Shells. As the crisp autumn air begins to settle in, this comforting dish becomes the perfect centerpiece with its rich flavors and heartwarming ingredients. The creamy ricotta combined with savory pumpkin puree creates a delightful filling that contrasts beautifully with the tangy vodka sauce. Topped with gooey mozzarella cheese, this dish promises a luxurious texture and depth of flavor with every bite. It’s a vegetarian delight that pairs well with any family occasion or an intimate dinner party, bringing warmth and a touch of sophistication to your table.
One of the best features of this dish is the simplicity of its preparation. Without demanding extensive culinary skills, it allows home cooks to achieve a restaurant-quality meal easily. The ingredients are straightforward, yet when combined, they create a symphony of flavors that play on the palate. The nutmeg and sage add a delicate aroma that rounds out the dish quite nicely. Meanwhile, using pre-made vodka sauce offers a handy shortcut, allowing you more time to savor and enjoy rather than slave over a stove. This dish not only looks stunning with its golden, cheesy finish but also satisfies deeply, making it a perfect addition to your collection of fall recipes.
Why You’ll Love This Pumpkin Ricotta Stuffed Shells
- Indulgent and Creamy: The ricotta and pumpkin filling offers a lush texture you’ll relish with each bite.
- Ultimate Comfort Food: A warm and hearty dish perfect for chilly nights and cozy dinners in.
- Simple yet Sophisticated: Surprising depth of flavors with minimal effort – perfect for impressing guests!
- Seasonal Ingredients: Embracing the essence of fall with pumpkin and sage aromas.
Preparation Phase & Tools to Use
The secret to achieving perfect Pumpkin Ricotta Stuffed Shells lies in meticulous preparation. Begin by organizing your kitchen space for a smoother cooking experience. Ensure you have all ingredients measured and ready before commencing. To start, you’ll need a large pot for boiling the pasta shells. Make sure to cook them al dente as they will continue cooking during baking. Have a spacious baking sheet on hand to cool and separate them with a light drizzle of olive oil, preventing sticking.
While the pasta cools, you’ll want to prepare two separate mixing bowls. One will be for the pumpkin-ricotta filling, and the other for the vodka sauce mixture. A sturdy spoon or spatula will be essential for mixing the ingredients thoroughly. Lastly, equip yourself with a 23×33 cm (9×13 inch) baking dish. This dish will be the canvas for assembling your masterpiece, so having it prepped and ready to go is key. An oven preheated to 175°C (350°F) will be the final crucial step, ensuring your dish bakes evenly.
Ingredients
- 1 box jumbo pasta shells (approximately 24 shells)
- 480 g ricotta cheese (2 cups)
- 425 g pumpkin puree (15 oz can)
- 100 g grated fresh parmesan cheese (1 cup)
- 1 large egg
- 0.25 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.5 tablespoon garlic powder
- 1 tablespoon minced fresh sage
- 1 jar Rao’s vodka sauce
- 60 ml heavy cream (1/4 cup)
- 110 g shredded mozzarella cheese (1 cup)
Instructions
Step 1: Preparing the Jumbo Shells
First, bring a large pot of water to a rolling boil. Carefully add the jumbo pasta shells and cook them according to the package instructions until al dente. Once cooked, drain them promptly and place them on a prepared baking sheet. Drizzle a slight amount of olive oil over them and use your hands or a spatula to separate any shells that might stick together. Allow them to cool completely before handling further.
Step 2: Creating the Filling
In a large mixing bowl, combine the ricotta cheese, about half of the pumpkin puree (240 g), grated parmesan cheese, a whisked egg, ground nutmeg, kosher salt, black pepper, garlic powder, and fresh sage. Mix these ingredients thoroughly until a smooth, uniform mixture is achieved. This will form the luscious filling that brings this dish to life.
Step 3: Mixing the Sauce
In another bowl, blend the remaining pumpkin puree with Rao’s vodka sauce and the heavy cream. Stir until these are consistently combined. This creamy mixture will serve as the base layer in your baking dish, providing a foundation rich in flavor and texture.
Step 4: Assembling the Dish
Take your prepared baking dish and spread about three-quarters of the sauce mixture evenly. Next, use a spoon to fill each cooled shell with approximately two tablespoons of the pumpkin-ricotta filling. Place each shell, open side up, atop the sauce in the baking dish, ensuring each sits snugly together.
Step 5: Baking to Perfection
Cover the dish with aluminum foil and place it in the preheated oven for about 30 minutes. After this initial bake, remove the foil and generously sprinkle the mozzarella cheese over the shells. Return the dish to bake uncovered for an additional 15 minutes, allowing the cheese to melt and turn a lovely golden brown. If you prefer an extra-crispy top, consider broiling the dish briefly.
Variations
- Protein: Consider adding cooked crumbled sausage or ground turkey for a non-vegetarian twist.
- Vegetables: Incorporate spinach or kale into the filling for added greens and nutrients.
- Spices: Add a pinch of cayenne pepper or smoked paprika for a hint of heat and complexity.
Cooking Notes
- Ensure pasta shells are not overcooked initially; al dente is key for maintaining structure.
- Using fresh, high-quality ricotta and parmesan cheese can greatly enhance the dish’s overall taste.
- Experiment with different vodka sauces, as brands vary in flavor intensity.
- For a richer flavor, consider sauteing shallots or onions and adding them to the sauce mixture.
Serving Suggestions
- Pair with a crisp green salad dressed in balsamic vinaigrette to balance the richness.
- Serve with toasted garlic bread or fresh crusty baguette to soak up the delicious sauce.
Tips
- Allow shells to cool sufficiently before filling; this prevents tearing and improves handling.
- Double or triple the recipe for larger gatherings, and layer in multiple baking dishes if needed.
- Make ahead: assemble everything up to the final baking stage, then refrigerate until ready to bake.
- Leftovers can be stored in an airtight container for up to three days and reheat well in the oven.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information
- Calories: Approximately 400 per serving
- Protein: 18g per serving
- Sodium: Approx 600mg per serving
FAQs
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be used. Simply roast or steam the pumpkin until soft, then mash until smooth as a substitute for canned puree.
What can I use as a substitute for vodka sauce?
If vodka sauce isn’t available, you can use a simple marinara sauce mixed with a bit of cream or milk to maintain a creamy consistency.
Are these shells freezer-friendly?
Absolutely! You can freeze the stuffed shells before baking, then cook them directly from frozen, extending the bake time as needed.
How can I make this recipe vegan?
To make a vegan version, replace ricotta with cashew cream, use nutritional yeast instead of parmesan, almond milk in place of cream, and a vegan mozzarella substitute.
Conclusion
This Pumpkin Ricotta Stuffed Shells recipe captures the essence of autumn’s flavorful bounty while offering a satisfying meal that’s both easy and impressive. It’s a dish that invites creativity, with endless variations to match your tastes and dietary needs. Whether you’re sticking with the classic version or trying new twists, the comfort and richness of these stuffed shells will surely captivate your palate. Don’t hesitate to experiment with this recipe, share your experiences, and tweak it to your liking. It’s a fantastic recipe to have on hand for both special occasions and cozy nights in.
Print
Pumpkin Ricotta Stuffed Shells
- Total Time: 1 hour 5 minutes
- Yield: Approximately 6 servings 1x
Description
If you’re looking for an exquisite dish to elevate your next meal, look no further than this Pumpkin Ricotta Stuffed Shells. As the crisp autumn air begins to settle in, this comforting dish becomes the perfect centerpiece with its rich flavors and heartwarming ingredients.
Ingredients
- 1 box jumbo pasta shells (approximately 24 shells)
- 480 g ricotta cheese (2 cups)
- 425 g pumpkin puree (15 oz can)
- 100 g grated fresh parmesan cheese (1 cup)
- 1 large egg
- 0.25 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.5 tablespoon garlic powder
- 1 tablespoon minced fresh sage
- 1 jar Rao’s vodka sauce
- 60 ml heavy cream (1/4 cup)
- 110 g shredded mozzarella cheese (1 cup)
Instructions
- First, bring a large pot of water to a rolling boil. Carefully add the jumbo pasta shells and cook them according to the package instructions until al dente. Once cooked, drain them promptly and place them on a prepared baking sheet. Drizzle a slight amount of olive oil over them and use your hands or a spatula to separate any shells that might stick together. Allow them to cool completely before handling further.
- In a large mixing bowl, combine the ricotta cheese, about half of the pumpkin puree (240 g), grated parmesan cheese, a whisked egg, ground nutmeg, kosher salt, black pepper, garlic powder, and fresh sage. Mix these ingredients thoroughly until a smooth, uniform mixture is achieved. This will form the luscious filling that brings this dish to life.
- In another bowl, blend the remaining pumpkin puree with Rao’s vodka sauce and the heavy cream. Stir until these are consistently combined. This creamy mixture will serve as the base layer in your baking dish, providing a foundation rich in flavor and texture.
- Take your prepared baking dish and spread about three-quarters of the sauce mixture evenly. Next, use a spoon to fill each cooled shell with approximately two tablespoons of the pumpkin-ricotta filling. Place each shell, open side up, atop the sauce in the baking dish, ensuring each sits snugly together.
- Cover the dish with aluminum foil and place it in the preheated oven for about 30 minutes. After this initial bake, remove the foil and generously sprinkle the mozzarella cheese over the shells. Return the dish to bake uncovered for an additional 15 minutes, allowing the cheese to melt and turn a lovely golden brown. If you prefer an extra-crispy top, consider broiling the dish briefly.
Notes
Ensure pasta shells are not overcooked initially; al dente is key for maintaining structure. Using fresh, high-quality ricotta and parmesan cheese can greatly enhance the dish’s overall taste. Experiment with different vodka sauces, as brands vary in flavor intensity. For a richer flavor, consider sauteing shallots or onions and adding them to the sauce mixture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 400 per serving
- Sodium: Approx 600mg per serving
- Protein: 18g per serving