Ingredients
Scale
- 20 jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 2 cups marinara sauce
- Fresh parsley, chopped (for garnish)
Feel free to tweak this recipe to suit your dietary needs. For a vegetarian twist, you might consider adding some sautéed spinach or kale to the filling, which not only boosts the nutritional value but also adds a delightful depth of flavor.
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, egg, garlic, sage, nutmeg, salt, and pepper. Mix until well blended. This step takes me back to those days in my grandmother’s kitchen, where the joy of mixing ingredients was as important as the dish itself.
- Spread a layer of marinara sauce in the bottom of a baking dish. Stuff each cooked shell with the pumpkin ricotta mixture and place them in the baking dish, open side up.
- Once all the shells are stuffed and arranged, pour the remaining marinara sauce over them and sprinkle with mozzarella cheese. Cover the dish with aluminum foil.
- Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown. The aroma that fills the kitchen at this point is nothing short of divine.
- Garnish with fresh parsley before serving. This final touch not only adds a pop of color but also a hint of freshness to balance the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International