Description
Delicious pumpkin ricotta stuffed shells baked in a creamy vodka sauce with melted mozzarella on top.
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
- ¼ teaspoon nutmeg
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ Tablespoon garlic powder
- 1 Tablespoon minced fresh sage
- 1 Jar Rao’s Vodka Sauce
- ¼ cup heavy cream
- 1 cup shredded mozzarella cheese
Instructions
- Bring a large pot of water to a boil and cook shells according to the packaged instructions. They should be firm (al dente) so that they hold up when filled.
- Drain the noodles and transfer to a large baking sheet. Drizzle noodles with olive oil and carefully separate any stuck together noodles. Allow to cool.
- Preheat oven to 350 degrees.
- Make the filling by combining ricotta cheese, 1 cup pumpkin puree, parmesan, egg, nutmeg, salt, pepper, garlic, and fresh sage. Mix until combined and smooth.
- In a separate bowl combine jarred sauce, the remaining pumpkin puree, and ¼ cup cream. Mix until smooth.
- In a large 9×13 baking dish, spread ¾ of the sauce mixture.
- Fill cooled shells with the pumpkin-ricotta filling using a spoon. You will fit about 2 Tablespoons in each shell.
- Place shells, filling side up on top of the marinara. Cover baking dish with foil and bake at 350 degrees for 30 minutes.
- Remove foil and sprinkle each shell with a bit of mozzarella cheese.
- Place back into the oven uncovered and bake for 15 minutes until the cheese is melted and golden.
- Optional: you can place under the broiler for a few seconds to brown up the cheese even more if desired!
- Serve hot.
Notes
- Ensure pasta shells are cooked al dente to prevent them from breaking when stuffing.
- Adjust spices to taste based on personal preference.
- Using freshly grated cheese offers better flavor and texture compared to pre-grated.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg