Pumpkin Stuffed Shells

These pumpkin stuffed shells are filled with spiced ricotta and spinach, then smothered in a creamy pumpkin sauce! A cozy twist on classic stuffed shells, they're the perfect vegetarian fall dinner!

Course Dinner, Main Course

Cuisine American

Diet Vegetarian

Prep Time 30

Cook Time 30

Total Time 1

Servings shells

Calories 261kcal

Author Kyleigh Sage

Equipment

11x7 inch baking dish

Ingredients

Filling

10 ounces frozen spinach thawed and drained
1 tablespoon olive oil
1 large shallot diced
2 cloves garlic minced
1 tablespoon fresh sage
1 teaspoon fresh thyme optional
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon nutmeg
2 cups whole milk ricotta cheese
½ cup parmesan cheese grated
1 large egg room temperature

Pumpkin Sauce

2 tablespoons unsalted butter
3 cloves garlic minced
¼ teaspoon red pepper flakes optional
1 (15 oz) can pumpkin puree
1 ½ cups heavy cream
2 teaspoons fresh sage
½ teaspoon nutmeg
½ teaspoon kosher salt
½ cup parmesan cheese grated

Shells

16 jumbo pasta shells
8 ounces mozzarella cheese shredded

US Customary - Metric

Instructions

Filling

Drain the thawed spinach and squeeze out as much excess water as possible.
In a large skillet heat the olive oil over medium high heat. Then add in the shallot, garlic, and red pepper flakes and sauté until softened and beginning to brown. Add in the drained spinach and cook for another 3 minutes. Remove from the heat and let cool slightly.
In a large bowl, combine the ricotta, egg, parmesan, sage, thyme, nutmeg, salt, and pepper. Then fold in the spinach mixture until fully incorporated. Set aside.

Pumpkin Sauce

Melt the butter in a large nonstick pan over medium heat. Once melted add in the minced garlic and red pepper flakes and let cook for about 1 minute or until fragrant. Then add in the pumpkin puree.
Slowly whisk in the milk until fully combined and smooth. Bring to a simmer, then reduce the heat and add in the sage, nutmeg, salt, and parmesan cheese. Continue to cook until the cheese has fully melted into the sauce.
Pour about half of the sauce into the bottom of a medium 2 quart baking dish. Set the rest aside.

Assembly

Preheat the oven to 375°F.
Cook the jumbo shells according to package directions but reduce the cooking time by 1-2 minutes. Drain and then rinse the shells with cold water until their completely cool and then lightly drizzle with a little olive oil (this helps the shells not stick together).
Fill each jumbo pasta shell with about 2-3 tablespoons of the ricotta mixture. Then arrange the filled shells in the baking dish.
Pour the remaining pumpkin sauce over top of the shells and sprinkle with shredded mozzarella.
Bake at 375°F for 25-35 minutes or until the sauce is bubby and the cheese is melted.
Remove the pumpkin stuffed shells from the oven and garnish with fresh sage if desired. Serve immediately.
Store covered in the fridge for up to 5 days. The shells heat up nicely in the microwave!

Notes

Prep in Advance: Fully assemble the stuffed shells in your baking dish, cover tightly, and store in the fridge for up to 2 days before baking. Just be sure to let the baking dish come up to room temperature for at least 30 minutes before baking so it doesn't crack!! You may need to add an extra 10-15 minutes to the baking time.

Freeze: Assemble the pumpkin stuffed shells in a freezer safe baking dish (preferably one with a lid) and freeze for up to 2 months. Let thaw in the fridge overnight then let the baking dish come up to room temperature for at least 30 minutes before baking so it doesn't crack!! You may need to add an extra 10-15 minutes to the baking time.

Nutrition