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To kick off this delicious Cheesy Pumpkin-Stuffed Shells recipe, begin by preheating your oven to 375°F (190°C). Preheating your oven is crucial for achieving even cooking throughout your dish. A properly preheated oven helps to ensure that the stuffed shells cook uniformly, allowing the flavors to meld beautifully and the cheese to bubble to perfection.

Pumpkin Stuffed Shells with Ricotta

Indulge in the comforting flavors of fall with Cheesy Pumpkin-Stuffed Shells, a delicious twist on a classic Italian-American dish. These large pasta shells are filled with a creamy mix of ricotta, mozzarella, and pumpkin, creating a rich and satisfying meal that's perfect for family dinners or cozy nights in. Enhanced with spices and topped with marinara sauce, this dish not only delights the taste buds but also showcases pumpkin's versatility beyond sweet treats. Enjoy a warm, wholesome dish that's as nourishing as it is delicious.
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Ingredients
  

12 large pasta shells

1 cup ricotta cheese

1 cup canned pumpkin puree (ensure it’s not pumpkin pie filling)

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese (reserve a bit extra for topping)

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon nutmeg

Salt and pepper, to taste

2 cups marinara sauce

Fresh basil, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures it's hot and ready for your delicious creations!

    Cook the Shells: In a large pot, bring salted water to a boil. Add the pasta shells, cooking them according to package instructions until they are al dente. Once done, drain the shells and spread them out on a baking sheet to cool slightly.

      Prepare the Filling: In a spacious mixing bowl, blend together the ricotta cheese, canned pumpkin puree, grated Parmesan cheese, 1 cup of shredded mozzarella, garlic powder, dried oregano, nutmeg, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated and a creamy filling forms.

        Fill the Shells: Take a spoon or a piping bag and carefully fill each cooked pasta shell with the pumpkin and cheese filling. Make sure each shell is generously packed for maximum flavor.

          Assemble in Baking Dish: Take a 9x13-inch baking dish and pour 1 cup of marinara sauce evenly across the bottom. Place the stuffed shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the shells, ensuring they are thoroughly coated for added moisture and flavor.

            Top with Cheese: Evenly sprinkle the remaining shredded mozzarella cheese over the tops of the stuffed shells. Then, cover the baking dish with aluminum foil to keep everything moist while baking.

              Bake: Place the baking dish in the preheated oven and bake for 25 minutes. After this time, carefully remove the foil and return the dish to the oven for an additional 10-15 minutes, or until the cheese is bubbling and golden brown.

                Serve: Once done baking, take the dish out and let it rest for about 5 minutes. This slight cooling period makes it easier to serve. Garnish with fresh basil leaves for a pop of color and aromatic flavor before enjoying!

                  Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings