Ingredients
Scale
- 1 box (12 oz) jumbo pasta shells
- 1 (15 oz) container whole milk ricotta cheese
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 4 cups marinara sauce, divided
- 1 cup grated Parmesan cheese, divided
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 cup shredded mozzarella cheese
Instructions
- Step 1: Cook the pasta shells according to package directions until al dente. Drain the shells immediately and rinse them with cold water to stop the cooking process and prevent sticking. Set aside to cool. Preheat the oven to 375°F (190°C).
- Step 2: Prepare the filling by combining the ricotta cheese, pumpkin puree, 1/2 cup of the Parmesan cheese, nutmeg, salt, and black pepper in a large bowl. Mix thoroughly until the filling is smooth and uniformly orange.
- Step 3: Spread 2 cups of the marinara sauce evenly across the bottom of a 9×13 inch baking dish. Carefully stuff each cooled pasta shell with a generous amount of the pumpkin ricotta mixture (about 2 tablespoons per shell) and arrange the filled shells in a single layer in the prepared baking dish.
- Step 4: Pour the remaining 2 cups of marinara sauce over the stuffed shells. Sprinkle the remaining 1/2 cup of Parmesan cheese and the 1/2 cup of shredded mozzarella cheese over the top. Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and the sauce is bubbly.
Notes
- For easy future meals, assemble the entire casserole (up through Step 3, covered tightly) and freeze it uncooked; thaw overnight in the refrigerator before baking.
- When reheating leftovers, add a splash of extra marinara or water and cover the dish loosely with foil to prevent the shells from drying out while warming through in the oven or microwave.
- Balance the richness of the stuffed shells by serving them alongside a simple, peppery arugula salad dressed with lemon and olive oil, and garnish the dish with fresh chopped parsley or basil.
- To ensure the ricotta filling is thick and not watery, gently drain off any excess liquid from the container before mixing it with the pumpkin and spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American