Ingredients
1 box (12 oz) jumbo pasta shells
1 can (15 oz) pure pumpkin purée
15 oz ricotta cheese
10 oz fresh baby spinach, sautéed and chopped
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 large egg
2 cloves garlic, minced
1 tsp dried sage
1/4 tsp ground nutmeg
Salt and black pepper to taste
2 cups marinara sauce or béchamel sauce
Instructions
Step 1: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells in salted boiling water until al dente, usually about 9-10 minutes. Drain and rinse with cool water.
Step 2: In a medium skillet, sauté the minced garlic and spinach with a drizzle of olive oil until the spinach is fully wilted. Squeeze out excess moisture and chop finely.
Step 3: In a large bowl, combine the pumpkin purée, ricotta, chopped spinach, 1 cup of mozzarella, 1/4 cup of Parmesan, the egg, sage, nutmeg, salt, and pepper. Mix until well combined.
Step 4: Spread 1 cup of the sauce in the bottom of a 9×13 inch baking dish. Fill each cooked shell with approximately 2 tablespoons of the pumpkin mixture and place them in the dish.
Step 5: Top the shells with the remaining sauce, mozzarella, and Parmesan cheese.
Step 6: Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbling.
Notes
Ensure the spinach is squeezed very dry to prevent a watery filling. Use high-quality ricotta for the best texture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 shells
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 65mg
Keywords: pumpkin and spinach stuffed shells, autumn pasta recipe, healthy comfort food, vegetarian dinner ideas, fall recipes
