Pumpkin and Sage Stuffed Shells
Pumpkin and Sage Stuffed Shells are the perfect fall comfort food, blending creamy pumpkin and ricotta in tender pasta shells with aromatic sage. This easy-to-make dish is baked in marinara sauce, creating a delightful combination that will impress at any gathering. Perfect for cozy weeknight dinners or festive occasions, these stuffed shells are sure to become a family favorite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup pure pumpkin puree
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh sage leaves
- Salt and pepper to taste
- 2 cups marinara sauce
Instructions
- Preheat oven to 375°F (190°C).
- Boil salted water and cook the jumbo pasta shells until al dente (8-10 minutes). Drain and set aside.
- In a bowl, mix pumpkin puree, ricotta cheese, half of the Parmesan cheese, sage, salt, and pepper until well combined.
- Stuff each shell with about one tablespoon of the filling and place seam side up in a greased baking dish.
- Pour marinara sauce over the stuffed shells, ensuring they are covered but not swimming.
- Top with remaining Parmesan cheese and additional sage if desired.
- Bake uncovered for 25-30 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 3 stuffed shells (220g)
- Calories: 380
- Sugar: 6g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg