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Pumpkin Ricotta Stuffed Shells

Pumpkin Ricotta Stuffed Shells
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If you’re craving a cozy dish that envelops you in warmth, look no further than these Pumpkin Ricotta Stuffed Shells. This delightful recipe combines the creamy richness of ricotta with the earthy sweetness of pumpkin, creating a comforting meal that’s perfect for busy weeknights or festive gatherings. With easy preparation and family-friendly flavors, each bite is like a warm hug from the inside. You can also make these ahead of time, allowing you to spend more quality moments with your loved ones and less time in the kitchen.

Ingredients

Scale
  • 1 box Jumbo Pasta Shells (about 24 shells)
  • 2 cups ricotta cheese
  • 1 15 oz can pumpkin puree
  • 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
  • 1 Jar Rao's white grape juice Sauce
  • 1/4 cup heavy cream
  • 1 cup shredded mozzarella cheese

Instructions

  1. Cook jumbo pasta shells in boiling water until al dente. Drain and cool on a baking sheet drizzled with olive oil.
  2. Preheat oven to 350°F (175°C).
  3. In a bowl, mix ricotta, pumpkin puree, parmesan, egg, nutmeg, salt, pepper, garlic powder, and sage until smooth.
  4. In another bowl, combine Rao’s sauce with remaining pumpkin puree and heavy cream.
  5. Spread three-quarters of the sauce on the bottom of a baking dish. Fill each shell with about 2 tablespoons of the ricotta mixture.
  6. Place filled shells in the dish and cover with foil. Bake for 30 minutes.
  7. Remove foil, sprinkle mozzarella on top, and bake uncovered for an additional 15 minutes until bubbly.

Nutrition

Find it online: https://kitchenmealplan.com/pumpkin-ricotta-stuffed-shells/