Name: Pumpkin Ricotta Stuffed Shells
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 box jumbo pasta shells (approximately 24 shells); 480 g ricotta cheese (2 cups); 425 g pumpkin puree (15 oz can); 100 g grated fresh parmesan cheese (1 cup); 1 large egg; 0.25 teaspoon ground nutmeg; 1 teaspoon kosher salt; 0.5 teaspoon ground black pepper; 0.5 tablespoon garlic powder; 1 tablespoon minced fresh sage; 1 jar Rao’s vodka sauce; 60 ml heavy cream (1/4 cup); 110 g shredded mozzarella cheese (1 cup)

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Introduction to Pumpkin Ricotta Stuffed Shells

As the leaves turn golden and the air turns crisp, I find myself craving dishes that wrap me in warmth, like a cozy hug from a soft blanket. That’s where my Pumpkin Ricotta Stuffed Shells come into play. This recipe is the ideal solution for busy nights when my family craves comforting, homemade goodness. With creamy pumpkin and ricotta nestled in jumbo pasta shells, topped with luscious vodka sauce, it’s a dish I love serving to impress my loved ones without breaking a sweat. Let’s dive into the deliciousness of fall with this delightful pasta creation!

Why You’ll Love This Pumpkin Ricotta Stuffed Shells

These Pumpkin Ricotta Stuffed Shells are not just a feast for the taste buds; they’re a lifesaver for busy evenings. With minimal prep time and quick assembly, they’ll hit the table faster than you can say “fall comfort food.” Plus, the rich, creamy filling brings that warm, cozy flavor we all crave as the weather cools down. Your family will love them, and you’ll appreciate how effortlessly impressive they are!

Ingredients for Pumpkin Ricotta Stuffed Shells

Gathering the right ingredients is like assembling a team for a winning game. Here’s what you’ll need for your Pumpkin Ricotta Stuffed Shells:

Jumbo Pasta Shells: These roomy shells make it easy to fill with the creamy pumpkin-ricotta mixture. Look for quality brands at your local market.
Ricotta Cheese: This dreamy, creamy cheese brings richness to the filling. Try using whole milk ricotta for an extra velvety texture.
Pumpkin Puree: Canned pumpkin puree is not just time-saving; it delivers that classic fall flavor. If you’re feeling adventurous, you can roast and puree fresh pumpkins for a homemade touch!
Fresh Parmesan Cheese: Grated fresh parmesan adds a nutty flavor that perfectly complements the other ingredients. A sprinkle of this magic dust elevates your dish.
Egg: This little powerhouse binds everything together, ensuring your filling holds its shape while baking.
Ground Nutmeg: A hint of nutmeg infuses warmth and depth, making it a classic fall spice. Just a pinch goes a long way!
Kosher Salt and Black Pepper: Essential for seasoning, these two enhance all the flavors in your dish. Adjust to your taste for the perfect finish.
Garlic Powder: A dash of this pantry staple adds a flavorful punch. For a fresher twist, feel free to substitute it with minced garlic.
Fresh Sage: This herb sings fall with its earthy notes. Fresh will give you the best flavor, but dried can work in a pinch.
Vodka Sauce: My go-to store-bought sauce adds creaminess and a burst of flavor. Rao’s brand is a personal favorite; it truly impresses!
Heavy Cream: Just a little heavy cream in your sauce makes it delightfully luxurious. Creamy goodness at its finest!
Shredded Mozzarella Cheese: It’s the final touch! Melty mozzarella transforms your stuffed shells into a cheesy masterpiece that’s irresistible.

For exact quantities of these ingredients, you can find them listed at the bottom of this article, making it easy to print for your next cooking adventure!

How to Make Pumpkin Ricotta Stuffed Shells

Now comes the fun part! Making these delightful Pumpkin Ricotta Stuffed Shells is a process that wraps you in the warmth of fall. Follow these simple steps, and soon you’ll have a beautiful dish ready to impress!

Step 1: Prepare the Pasta Shells

First things first, fill a large pot with water and bring it to a boil. Once the water is bubbling, toss in your jumbo pasta shells and cook according to the package instructions until they’re al dente. It only takes about 8 to 10 minutes.

After cooking, drain the shells gently and transfer them to a baking sheet. Drizzle a bit of olive oil on them and give them a gentle toss to avoid sticking. This step is crucial. We want our shells to stay intact for all that creamy filling!

Step 2: Mix the Pumpkin Ricotta Filling

While the pasta cools, let’s whip up that luscious filling! In a mixing bowl, combine your ricotta cheese, 240 grams of pumpkin puree, grated parmesan, egg, nutmeg, kosher salt, black pepper, garlic powder, and minced fresh sage.

Mix with a fork or a spatula until everything is smooth and uniform. Don’t be shy here; the more you mix, the creamier your filling will be. It’s like magic; it starts to smell like fall!

Step 3: Prepare the Sauce Mixture

Next, grab another bowl to make that heavenly sauce. Combine the remaining 185 grams of pumpkin puree, the entire jar of vodka sauce, and the heavy cream. Stir until it’s fully blended and creamy.

This sauce has a comforting richness that makes the Pumpkin Ricotta Stuffed Shells truly shine. Trust me; your kitchen will smell divine, beckoning everyone to gather around!

Step 4: Assemble the Dish

Now it’s assembly time! In your large baking dish, spread three-quarters of the prepared sauce across the bottom. This creates a lovely base for your shells.

Using a spoon, fill each cooled shell with about two tablespoons of that creamy pumpkin-ricotta filling. Place the filled shells in the dish with the filling side up. It’s okay if they touch a little; they’re a cozy bunch!

Step 5: Bake the Stuffed Shells

Preheat your oven to 350°F (175°C) while you finish up. Once all the shells are in the dish, cover it with aluminum foil and pop it in the oven for 30 minutes.

After that, remove the foil and sprinkle shredded mozzarella cheese generously over the shells. Return the dish uncovered to the oven for an additional 15 minutes. You want the cheese to go bubbly and golden. If you’re feeling adventurous, broil for a minute to make it a perfect golden brown!

Once done, take a moment to admire your creation before serving hot. Your home will smell like a cozy fall evening, and your family will be in for a delicious treat!

Tips for Success

Don’t overcook the pasta shells; they should be just al dente to hold the filling.
Mix your filling thoroughly for a consistent and creamy texture.
Use fresh herbs whenever possible for maximum flavor.
Let the dish rest for a few minutes before serving; this helps the sauce settle.
Don’t hesitate to adjust seasoning to match your family’s taste.

Equipment Needed

Large Pot: For boiling the pasta—any big pot works!
Baking Dish: A 9×13 inch dish is ideal, but a similar size will do.
Mixing Bowls: A couple of medium bowls for mixing fillings and sauces.
Spatula: Essential for mixing and transferring the filling.
Aluminum Foil: To cover the dish during baking; parchment paper can work too.

Variations on Pumpkin Ricotta Stuffed Shells

Meat Lovers’ Delight: Add cooked, crumbled sausage or ground turkey to the ricotta filling for a heartier version that packs in more protein.
Herb Infusion: Swap fresh sage for other herbs like thyme or rosemary for a unique twist. Each herb brings a different flavor profile!
Cheesy Bliss: Mix in a bit of cream cheese or mascarpone with the ricotta for an ultra-rich, creamy filling.
Gluten-Free Option: Substitute regular pasta shells for gluten-free varieties made from brown rice or quinoa. Enjoy the same cozy dish without the gluten!
Spicy Kick: Stir in some crushed red pepper flakes or diced jalapeños into the filling for a spicy surprise that elevates every bite.

Serving Suggestions for Pumpkin Ricotta Stuffed Shells

Side Salad: Serve with a crisp arugula salad tossed in balsamic vinaigrette for a refreshing contrast.
Crusty Bread: Pair with warm, crusty garlic bread to scoop up all that delicious sauce.
Wine Pairing: A glass of Chardonnay complements the creamy flavors beautifully.
Garnish: Finish with a sprinkle of fresh sage or parsley for a pop of color.
Presentation: Serve in individual bowls for a cozy, inviting dinner atmosphere.

FAQs about Pumpkin Ricotta Stuffed Shells

Can I make Pumpkin Ricotta Stuffed Shells ahead of time? Absolutely! You can prepare the dish in advance, cover it tightly, and refrigerate it for up to 24 hours. Just add a few extra minutes to the bake time if you’re cooking it straight from the fridge!

Can I freeze Pumpkin Ricotta Stuffed Shells? Yes, these stuffed shells freeze well. Just assemble them without baking, cover tightly, and freeze for up to three months. Thaw in the fridge overnight before baking.

What can I substitute for ricotta cheese? If you’re looking for alternatives, cottage cheese blended until smooth works wonderfully. You can also use mascarpone for an extra rich filling!

Is there a vegetarian option for the vodka sauce? Yes! Just make sure to choose a vodka sauce that is labeled meat-free, or even better, make your own using cream, spices, and crushed tomatoes for a homemade touch.

How can I adjust the spice level? If you prefer a little heat, simply add red pepper flakes to the filling or sauce. Start with a small amount and adjust to your taste for the perfect kick!

Final Thoughts

Bringing Pumpkin Ricotta Stuffed Shells to the table is not just about the meal; it’s about creating cherished moments with family. As they dig in, savoring every bite of creamy goodness, I find joy in knowing I’ve whipped up something special with a cozy, festive flair. This dish embodies the essence of fall—warm, comforting, and full of flavor. So roll up your sleeves and get ready to share smiles and laughter over this delightful dinner. It’s more than just food; it’s about connecting with those we love over a shared home-cooked experience.