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

Scale

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