Pumpkin Ricotta Stuffed Shells (Printable Version)
# What You'll Need:
→ Pasta
01 -
1 box jumbo pasta shells (approximately 24 shells)
→ Filling
02 -
480 g ricotta cheese (2 cups)
03 -
425 g pumpkin puree (15 oz can)
04 -
100 g grated fresh parmesan cheese (1 cup)
05 -
1 large egg
06 -
0.25 teaspoon ground nutmeg
07 -
1 teaspoon kosher salt
08 -
0.5 teaspoon ground black pepper
09 -
0.5 tablespoon garlic powder
10 -
1 tablespoon minced fresh sage
→ Sauce
11 -
1 jar Rao's vodka sauce
12 -
60 ml heavy cream (1/4 cup)
→ Topping
13 -
110 g shredded mozzarella cheese (1 cup)
# How to Make It:
01 -
Bring a large pot of water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and transfer to a baking sheet, drizzle with olive oil, then carefully separate any shells sticking together. Allow to cool.
02 -
Preheat the oven to 175°C (350°F).
03 -
In a mixing bowl, combine ricotta cheese, 240 g of pumpkin puree, grated parmesan, egg, nutmeg, kosher salt, black pepper, garlic powder, and minced fresh sage. Mix thoroughly until smooth and uniform.
04 -
In a separate bowl, combine the remaining 185 g pumpkin puree, the entire jar of vodka sauce, and heavy cream. Stir until fully blended.
05 -
Spread three quarters of the prepared sauce mixture evenly across the base of a large 23x33 cm (9x13 inch) baking dish. Using a spoon, fill each cooled shell with approximately 2 tablespoons of the pumpkin-ricotta filling and place filled side up atop the sauce layer.
06 -
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
07 -
Remove the foil and sprinkle shredded mozzarella cheese evenly over the shells. Return the dish uncovered to the oven and bake for an additional 15 minutes until the cheese is melted and golden. Optionally, broil briefly to further brown the cheese.
08 -
Serve hot, ensuring generous portions of both shells and sauce.
# Additional Tips:
01 -
To prepare ahead, cook and stuff shells, then refrigerate in a covered dish (not submerged in sauce) for up to one day. When ready to bake, add sauce to the baking dish, place the stuffed shells on top, cover, and bake as directed.