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Pumpkin and Spinach Stuffed Shells

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Pumpkin and Spinach Stuffed Shells are a comforting baked pasta dish filled with creamy ricotta, sweet pumpkin, and earthy spinach, baked in marinara or béchamel sauce with golden melted cheese on top. A perfect fall-inspired vegetarian main.

Ingredients

  1. 20–24 jumbo pasta shells
  2. 1 1/2 cups ricotta cheese
  3. 1 cup canned pumpkin purée (not pumpkin pie filling)
  4. 1 cup frozen spinach, thawed and drained (or 2 cups fresh spinach, sautéed and chopped)
  5. 1/2 cup grated Parmesan cheese
  6. 1 cup shredded mozzarella cheese
  7. 1 large egg
  8. 2 cloves garlic, minced
  9. 1/4 teaspoon ground nutmeg
  10. 1 teaspoon salt
  11. 1/2 teaspoon black pepper
  12. 2 tablespoons olive oil
  13. 3 cups marinara sauce or béchamel sauce

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Cook pasta shells according to package directions until al dente. Drain, rinse under cool water, and toss with olive oil to prevent sticking.
  3. In a large bowl, combine ricotta, pumpkin purée, spinach, Parmesan, egg, garlic, nutmeg, salt, and pepper. Mix until smooth and creamy.
  4. Spread a thin layer of your chosen sauce on the bottom of the baking dish.
  5. Stuff each shell with the pumpkin-spinach mixture using a spoon or piping bag and place in the dish.
  6. Spoon additional sauce over the shells, then top with mozzarella and extra Parmesan.
  7. Cover with foil and bake for 25–30 minutes. Remove foil and bake an additional 10 minutes, until cheese is golden and bubbly.
  8. Let cool for 5–10 minutes before serving. Garnish with fresh sage or parsley if desired.

Notes

  • Use 100% pure pumpkin, not pumpkin pie filling.
  • Prevent shells from sticking by rinsing and tossing with olive oil after cooking.
  • Make ahead up to 24 hours and refrigerate before baking.
  • Freeze unbaked shells for up to 2 months — thaw overnight and bake as directed.
  • Try marinara for classic flavor or béchamel for creamy elegance.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-and-spinach-stuffed-shells/