Español Grow This

Pumpkin Ricotta Stuffed Shells

A rich, creamy recipe that combines fall flavors with satisfying pasta.
Plate of pasta shells filled with pumpkin and cheese filling over red pasta sauce.
Prep time: 20 minutes
Cook time: 45 minutes
Makes: 12 Filled Shells
Nutrition Facts: View label

Ingredients

12 jumbo pasta shells (about 6 ounces)
1 ¼ cups nonfat ricotta cheese
¾ cup pumpkin 
½ teaspoon garlic powder or 2 cloves garlic, minced
2 Tablespoons basil
¼ teaspoon sage
½ teaspoon salt
½ teaspoon black pepper
½ cup grated parmesan cheese, divided
1 cup pasta sauce

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Preheat oven to 350 degrees F. 
  4. Cook pasta shells according to package directions. Drain and place each on a baking sheet to cool.
  5. In a medium bowl, stir together ricotta, pumpkin, spices and all but 1 Tablespoon of the cheese. Reserve the 1 Tablespoon cheese for topping.
  6. Spread pasta sauce in the bottom of a baking dish that holds all the shells in a single layer. Fill each shell with about 3 Tablespoons of pumpkin mixture and place shells close together on top of the sauce.
  7. Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese and bake for 15 minutes more.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Freeze unused pumpkin and add to soup, chili or pancake recipes.

Comments

Submitted by lkraemer on Thu, 12/18/2014 - 13:57

These are so good and easy to double or triple the recipe for lots of left overs.

Submitted by tierrabonita on Mon, 05/06/2013 - 04:15
This is my fav Food Hero recipe so far! LOVE it as does everyone who tries it. Interestingly you can't really taste the pumpkin but the filling sure is tasty! And we double the recipe and end up with some extra shells and ricotta and tomato sauce and parm which works great for a separate small pan of cheese shells on the side.... Also if its in your garden using fresh herbs really ramps up the taste even more!
Submitted by healthycook on Wed, 11/14/2012 - 15:06

These were super yummy and look impressive despite the ease of preparation.  A perfect dish to make with leftover pumpkin puree.

You might also like...

Recipes A to Z (without photos)

Butternut Apple Crisp
Butternut squash and apples are topped with a cinnamon-spiced oat crumble baked to a golden brown.

Butternut Apple Crisp

Butternut squash and apples are topped with a cinnamon-spiced oat crumble for a healthy fall dessert.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
4 Cups
Super Sundae
Glass cup with layers of yogurt, peach, blueberries and granola.

Super Sundae

Creamy yogurt topped with sweet fruit and crunchy granola. Perfect any time of day!
Prepare:
10 minutes
Makes:
2 cups
Fruit Smoothie 2 (with milk)
Thick pink smoothie in a glass with a straw.

Fruit Smoothie 2 (with milk)

A delicious homemade fruit-flavored shake for breakfast, snack or on-the-go!
Prepare:
5 minutes
Makes:
6 cups
Jollof Rice
Big bowl of Jollof Rice shown served with plantains and beans.

Jollof Rice

This flavorful variation of a West African favorite includes brown rice, tomatoes, onions, peppers, broth and seasonings. Thanks to the OSU Extension African Heritage Work Group for this recipe.
Prepare:
10 minutes
Cook:
55 to 60 minutes
Makes:
8 to 9 cups
Mix and Match Pasta Salad
Mix and Match Pasta Salad

Mix and Match Pasta Salad

Enjoy a pasta salad in under 30 minutes, made from the ingredients you have on hand! Change the flavors and match your food preferences with different proteins, veggies and dressing.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
6 cups
Three Sisters Soup
Bean, corn and summer squash soup in bowls.

Three Sisters Soup

Warm and comforting easy-to-make soup with squash, beans and a savory broth.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 Cups