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)

Banana Bobs
A fork is used to dip chunks of banana into yogurt and then into granola for a simple snack.

Banana Bobs

Easy snack or dessert with creamy yogurt, banana and whole-grain oats. A fun and creative recipe for kids!
Prepare:
5 minutes
Makes:
2 Servings
Microwave Steamed Fish
Bowls with fish filets served with green beans and a creamy sauce.

Microwave Steamed Fish

Any type of white fish cooks to flaky, moist and fork-tender in the microwave. A quick and low-mess way to prepare fish for rice bowls, tacos and salads.
Prepare:
5 minutes
Cook:
5 minutes
Makes:
3 servings
Soulful Seasoning
Bowl of seasoning mix.

Soulful Seasoning

Mix your own seasoning for veggies, meats, rice, tofu and soups.
Prepare:
5 minutes
Makes:
10 Tablespoons
Spicy Rice and Ground Beef Casserole
Casserole dish with rice, beef and vegetables with melted cheddar cheese.

Spicy Rice and Ground Beef Casserole

A hearty and tasty dish that combines rice, lean ground beef, southwest-style veggies and creamy cheddar cheese.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 cups
Spinach and Chicken Italian
Baking dish with chicken, spinach, sauce and cheese.

Spinach and Chicken Italian

Tender chicken breast topped with spinach, tomato sauce and creamy cheese, then baked for a delicious and satisfying meal.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
7 cups
Roasted Tomatoes
Roasted tomato halves and herbs with a small amount of liquid in the bottom of the baking dish.

Roasted Tomatoes

Rich and flavorful roasted tomatoes with garlic and your favorite fresh or dried herbs.
Prepare:
10 minutes
Cook:
30 to 45 minutes
Makes:
2 ½ to 3 cups