Go Back
–+ servings
Print

Pumpkin and Spinach Stuffed Shells

Enjoy the comforting flavors of our Pumpkin and Spinach Stuffed Shells. These jumbo pasta shells are generously filled with a creamy mixture of pumpkin puree, spinach, and ricotta cheese, topped with a golden-brown layer of melted mozzarella cheese. Perfect for an autumn meal, this dish combines savory and slightly sweet flavors in every bite.
Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 24 Jumbo Pasta Shells
  • 1 15 oz Can of Pumpkin Puree
  • 1 Cup Ricotta Cheese
  • 1/2 Cup Grated Parmesan Cheese
  • 1 Egg
  • 2 Cloves Garlic, Minced
  • 1 Tsp Ground Sage
  • 1/2 Tsp Salt & Pepper
  • 2 Cups Marinara Sauce
  • 1 Cup Shredded Mozzarella
  • Fresh Parsley, for Garnish (Optional)

Instructions

  • Cook the Pasta Shells: Preheat your oven to 375°F (190°C).Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
  • Prepare the Filling: In a large bowl, combine the pumpkin puree, ricotta cheese, chopped spinach, Parmesan cheese, egg, minced garlic, ground sage, salt, and black pepper. Mix until well combined.
  • Stuff the Shells: Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. Fill each pasta shell with the pumpkin and spinach mixture and arrange them in the baking dish on top of the marinara sauce.
  • Top with Sauce and Cheese: Pour the remaining 1 cup of marinara sauce over the stuffed shells. Sprinkle the shredded mozzarella cheese evenly over the top.
  • Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown. Remove from the oven and let cool slightly. Garnish with fresh chopped parsley before serving.