Description
Delicious stuffed pasta shells filled with a creamy pumpkin and ricotta mixture, topped with marinara sauce and cheese.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup pumpkin puree
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, pumpkin puree, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
- Stuff each cooked pasta shell with the pumpkin and ricotta mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish and top with the remaining marinara sauce.
- Sprinkle shredded mozzarella cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- For a vegetarian option, ensure the marinara sauce is meat-free.
- Feel free to add spinach or other vegetables to the filling for extra nutrition.
- These can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Pumpkin, Ricotta, Stuffed Shells, Pasta, Italian