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–+ servings

Pumpkin Ricotta Stuffed Shells

A comforting dish combining pumpkin and creamy ricotta cheese, perfect for family dinners or gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Nutrition

Ingredients
  

  • 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 large 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

Method
 

  1. Bring a large pot of water to a boil and cook shells according to the packaged instructions.
  2. Drain the noodles and transfer them to a large baking sheet, drizzling with olive oil to prevent sticking.
  3. Preheat your oven to 350 degrees Fahrenheit.
  4. In a mixing bowl, combine ricotta cheese, pumpkin puree, parmesan, egg, nutmeg, salt, pepper, garlic powder, and minced sage until smooth.
  5. Mix together the jarred sauce with the remaining pumpkin puree and heavy cream until smooth.
  6. Spread three-fourths of your sauce mixture across the bottom of a large baking dish.
  7. Fill each cooled shell with about two tablespoons of the pumpkin-ricotta filling.
  8. Arrange filled shells in your baking dish, cover with foil and bake at 350 degrees for about 30 minutes.
  9. Remove the foil and sprinkle each shell with mozzarella cheese.
  10. Return to the oven uncovered and bake for another 15 minutes until the cheese is melted and golden brown.
  11. For an extra touch of crispiness, place under the broiler for just a few seconds.
  12. Once done baking, serve these delightful Pumpkin Ricotta Stuffed Shells hot from the oven.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 8gCholesterol: 55mgSodium: 450mgFiber: 3gSugar: 5g

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