Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Stuffed Shells with Sage Ricotta and Mozzarella Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 16 servings
  • Diet: Vegetarian

Description

This comforting Pumpkin Stuffed Shells recipe combines tender jumbo pasta shells filled with a creamy spinach and ricotta mixture, topped with a rich and velvety pumpkin sauce infused with sage and nutmeg. Baked to perfection with melted mozzarella cheese, this dish offers a delicious seasonal twist perfect for fall dinners or holiday gatherings.

Ingredients

Filling

  • 10 ounces frozen spinach (thawed and drained)
  • 1 tablespoon olive oil
  • 1 large shallot (diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh sage
  • 1 teaspoon fresh thyme (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 2 cups whole milk ricotta cheese
  • 1/2 cup parmesan cheese (grated)
  • 1 large egg (room temperature)

Pumpkin Sauce

  • 2 tablespoons unsalted butter
  • 3 cloves garlic (minced)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (15 oz) can pumpkin puree
  • 1 1/2 cups heavy cream
  • 2 teaspoons fresh sage
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 cup parmesan cheese (grated)

Assembly

  • 16 jumbo pasta shells
  • 8 ounces mozzarella cheese (shredded)
  • Olive oil for drizzling
  • Fresh sage for garnish (optional)

Instructions

  1. Prepare the filling: Drain the thawed spinach thoroughly by squeezing out as much excess water as possible. This step is essential to keep the filling from becoming watery.
  2. Sauté the aromatics: Heat olive oil in a large skillet over medium-high heat. Add diced shallot, minced garlic, and red pepper flakes (if using) and sauté until softened and starting to brown, about 2-3 minutes. Stir in the drained spinach and cook for another 3 minutes, then remove from heat and allow to cool slightly.
  3. Mix the filling: In a large bowl, combine ricotta, egg, grated parmesan, fresh sage, thyme (if using), nutmeg, kosher salt, and black pepper. Fold in the sautéed spinach mixture until fully incorporated. Set this filling mixture aside.
  4. Make the pumpkin sauce: Melt butter in a large nonstick pan over medium heat. Add minced garlic and red pepper flakes (optional) and cook for about 1 minute until fragrant. Stir in the pumpkin puree and slowly whisk in heavy cream until the sauce is smooth and well combined.
  5. Simmer the sauce: Bring the pumpkin cream sauce to a gentle simmer, then reduce heat to low. Add fresh sage, nutmeg, kosher salt, and grated parmesan. Continue cooking until the cheese has fully melted and the sauce is thickened, about 5 minutes. Remove from heat.
  6. Prepare baking dish: Pour half of the pumpkin sauce into the bottom of a medium 2-quart baking dish. Reserve the other half for topping the shells later.
  7. Preheat oven and cook shells: Preheat the oven to 375°F (190°C). Cook jumbo pasta shells according to package instructions but reduce the cooking time by 1-2 minutes to keep them slightly firm. Drain and rinse the shells in cold water to stop cooking, then lightly drizzle with olive oil to prevent sticking.
  8. Fill the shells: Spoon approximately 2-3 tablespoons of the spinach ricotta mixture into each cooled shell. Arrange the filled shells evenly in the prepared baking dish over the sauce.
  9. Assemble and top: Pour the remaining pumpkin sauce over the filled shells and sprinkle the shredded mozzarella cheese evenly on top.
  10. Bake: Place the baking dish in the preheated oven and bake for 25-35 minutes, or until the sauce is bubbly and the cheese is melted and golden.
  11. Serve: Remove from the oven and garnish with fresh sage leaves if desired. Serve immediately while hot and creamy.
  12. Storage: Store leftovers covered in the refrigerator for up to 5 days. Reheat gently in the microwave for best results.

Notes

  • Make sure to squeeze out all excess water from the spinach to avoid soggy filling.
  • Reducing the pasta cooking time keeps shells from becoming mushy during baking.
  • Fresh sage enhances the pumpkin flavor but can be substituted with dried sage if needed.
  • Optional red pepper flakes add a mild heat; omit for a milder dish.
  • This dish can be prepared a day ahead and baked just before serving for convenience.
  • Use fresh grated parmesan for best flavor and melting quality.
  • For a lighter version, substitute heavy cream with half-and-half but expect a less rich sauce.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/pumpkin-stuffed-shells-with-sage-ricotta-and-mozzarella-recipe/