Description
Cozy Pumpkin Stuffed Shells filled with a creamy pumpkin and cheese mixture, topped with marinara sauce and melty cheese.
Ingredients
Scale
- 1 package Jumbo Pasta Shells
- 1 cup Pumpkin Purée
- 1 cup Ricotta Cheese
- 1 cup Shredded Mozzarella Cheese
- ½ cup Parmesan Cheese
- 1 large Egg
- 1 teaspoon Pumpkin Spice
- Salt (to taste)
- Black Pepper (to taste)
- 2 cups Marinara Sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells in a large pot of boiling salted water until al dente. Drain and cool slightly.
- Prepare the filling by mixing pumpkin purée, ricotta, half of the mozzarella, egg, pumpkin spice, salt, and pepper until smooth.
- Stuff each shell generously with the pumpkin mixture and place seam-side down in a greased baking dish.
- Add marinara sauce over the shells and top with remaining mozzarella and Parmesan cheese.
- Bake covered with foil for 20 minutes, then uncover and bake for an additional 10-15 minutes until cheese is bubbly.
- Garnish and let sit for 5 minutes before serving.
Notes
For a vegan option, use dairy-free cheeses and a flax egg.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 90mg
Keywords: Pumpkin, Pasta, Stuffed Shells, Fall Recipe, Vegetarian