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Roasted Pumpkin and Ricotta Stuffed Pasta Shells

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Roasted pumpkin and ricotta stuffed pasta shells are a comforting oven-baked dish filled with creamy ricotta and sweet roasted pumpkin. Baked in a flavorful sauce until bubbly and golden, this vegetarian meal is hearty, elegant, and perfect for cozy dinners or special occasions.

Ingredients

  • 20–24 jumbo pasta shells
  • 3 cups pumpkin, peeled and cubed (about 1 small sugar pumpkin)
  • 1 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups marinara sauce or sage cream sauce
  • Fresh sage or parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized. Let cool slightly.
  3. Cook the jumbo pasta shells in salted boiling water according to package directions until al dente. Drain and set aside.
  4. Mash or blend the roasted pumpkin until smooth.
  5. In a large bowl, combine the pumpkin puree, ricotta, half of the mozzarella, parmesan, egg, minced garlic, nutmeg, salt, and pepper. Mix well.
  6. Spread a layer of marinara or sage cream sauce on the bottom of a baking dish.
  7. Fill each pasta shell with the pumpkin and ricotta mixture and arrange in the prepared dish.
  8. Spoon remaining sauce over the shells and sprinkle with the remaining mozzarella.
  9. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and lightly golden.
  10. Garnish with fresh sage or parsley before serving.

Notes

  • Use canned pumpkin puree if needed, but fresh roasted pumpkin provides deeper flavor.
  • Cook shells just until al dente to prevent over-softening during baking.
  • Add sautéed spinach or kale to the filling for extra greens.
  • Assemble ahead of time and refrigerate up to 24 hours before baking.
  • Freeze assembled, unbaked shells for up to 3 months and bake from frozen with additional cooking time.

Nutrition

Find it online: https://thefamilycooking.com/roasted-pumpkin-and-ricotta-stuffed-pasta-shells/