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Pumpkin Ricotta Stuffed Shells

Notes

Recipe Notes

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

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 pepper
½ cup grated parmesan cheese, divided
1 cup pasta sauce

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F. 
  3. Cook pasta shells according to package directions. Drain and place each on a baking sheet to cool.
  4. In a medium bowl, stir together ricotta, pumpkin, spices and all but 1 Tablespoon of the cheese. Reserve the 1 Tablespoon cheese for topping.
  5. 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.
  6. Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese and bake for 15 minutes more.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Freeze unused pumpkin and add to soup, chili or pancake recipes.
Recipe Image
Prep time: 20 minutes
Cook time: 45 minutes
Makes: 12 Filled Shells
Nutrition Facts: View Label

Comment

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

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!

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