Description
A delicious fall recipe featuring jumbo pasta shells stuffed with a creamy pumpkin filling, topped with marinara sauce and melted cheese.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup canned pumpkin puree
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- In a mixing bowl, combine the ricotta cheese, pumpkin puree, 1/2 cup of mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix until well combined.
- Spoon the pumpkin filling into each cooked pasta shell, filling them generously.
- Spread half of the marinara sauce on the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in a single layer on top of the sauce.
- Pour the remaining marinara sauce over the stuffed shells, then sprinkle the remaining mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves if desired.
Notes
- For added flavor, mix in some sautéed spinach or cooked sausage into the pumpkin filling.
- Substitute the marinara sauce with alfredo sauce for a creamy twist on this dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg