These Eggless Pumpkin Ricotta Stuffed Shells are a quick weeknight dinner the entire family will devour!!
This recipe will make our busy lives just a little more manageable during the 5’clock craze. Plus, they are DELICIOUS!
Eggless Ricotta Stuffed Shells Recipe
When is pumpkin season, I love to get the most out of it so today I decided to share with you this Eggless Pumpkin Ricotta Stuffed Shells recipe.
I love using pumpkin to make quick bread or muffins, but every now and then, I also like to use it to make savory pumpkin recipes. That is the case of today’s recipe: Eggless Pumpkin Ricotta Stuffed Shells.
These stuffed shells are simple and straightforward, very easy to make, tasty and sure to please. Plus, the process of assembling them could be pretty therapeutic. I have to warn you, there’s something about piping cheese into pasta shells that resonates comfort.
CAN YOU make RICOTTA STUFFED SHELLS WITHOUT EGGS?
Yes! You will need to add a little bit of flour to bind the mixture.
HOW TO MAKE RICOTTA STUFFING FOR PASTA SHELLS WITHOUT EGGS?
HOW TO MAKE EGGLESS PUMPKIN RICOTTA STUFFED SHELLS?
- Cook pasta shells according to package directions.
- Make the stuffing: Place the ricotta, pumpkin puree, parmesan or pecorino cheese, flour, sage, garlic, salt, and pepper in a bowl and mix to combine.
- Pour marinara sauce on the bottom of a 9×13 baking dish.
- Fill each shell with the ricotta-pumpkin mixture. Arrange shells in baking dishes. Sprinkle mozzarella cheese on top.
- Cover with aluminum foil and bake for 20-25 minutes. Uncover and bake for an additional 10 minutes, or until cheese is lightly browned and bubbly.
- Serve and enjoy!
How to stuff pasta shells?
Place the stuffing mixture in a large Ziploc bag or a piping bag, cut the tip of the bag off and then stuff the cheese into your shells — It couldn’t be easier!
IS IT PARMESAN CHEESE SAFE FOR EGG ALLERGY?
No, it’s not! Most Parmesan cheeses contain lysozyme from egg whites, which accelerates ripening and prevents the growth of bacteria. I would recommend you to substitute Parmesan cheese for Pecorino but as always, read the labels first.
Who would have thought that a Parmesan cheese could contain egg? I didn’t! Now, I understand why my daughter said her tongue “felt funny” every time she ate something with Parmesan.
She never had a reaction with Kraft Grated Parmesan Cheese though.
How does Eggless Pumpkin Ricotta Stuffed Shells taste like?
These Eggless Pumpkin Ricotta Stuffed Shells don’t taste quite as strongly of pumpkin as a dish name might suggest. It’s more like a subtle and irresistible touch that will let you know that there’s more than just cheese inside.
The best part: grab your favorite marinara sauce and you’ll be minutes away from enjoying the most delicious, no-fuss, fall meal ever. Yes, store-bought marinara sauce!! In this occasion, I used Prego Farmers’ Market® that I bought at my local Walmart.
HOW LONG DO STUFFED SHELLS LAST IN THE FRIDGE?
Tightly cover the unbaked stuffed shells with foil, and keep in the fridge for up to 3 days.
CAN BE STUFFED SHELLS MAKE AHEAD?
You can also make these in advance and keep them covered in the refrigerator for up to 2 days. Then bake as instructed.
HOW TO FREEZE STUFFED SHELLS
To freeze, simply cook the shells and stuff them. Place then in a tray and freeze completely. Then, place frozen shells in a large Ziploc freezer bag and freeze up to 2 months.
Ready to eat your frozen pasta shells? Add marinara to a baking dish. Place the frozen shells on top and add more marinara sauce on top, if desired. Bake at 375º F covered with aluminum foil 30 minutes. Uncover and bake or until cheese is lightly browned and bubbly.
Looking for more pasta recipes?
- Venezuelan Pasticho
- Penne with Sausage and Spicy Cream Tomato Sauce
- Turkey Sausage Alfredo Lasagna [VIDEO]
- Lasagna Zucchini Rolls
- One Pot Creamy Alfredo Rigatoni with Bacon and Peas
I’m telling you… easy-breezy, bubbly melty cheese goodness.
Happy cooking!!
Eggless Pumpkin Ricotta Stuffed Shells
Ingredients
- 30 jumbo pasta shells, (1 box of 12oz) (see notes)
- 2 lb whole milk ricotta cheese
- 1 can pumpkin puree
- ½ cup pecorino romano or parmaesan cheese, grated (see notes)
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh sage, chopped
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 jars Marinara Sauce ( 3- 4 cups)
- ½ cup mozzarella cheese, shredded
- 2 tablespoon basil, chopped (optional)
Instructions
- Preheat oven to 350º F.
- Cook pasta shells according to package directions (cook just until al dente). Drain and drizzle with a little extra virgin olive oil. Set aside.
- Place the ricotta, pumpkin puree, parmesan, flour, sage, garlic, salt, and pepper in a bowl and mix to combine.
- Pour marinara sauce on the bottom of a 9x13 baking dish. Note: you can also add half of the marinara sauce on the botton of the dish and the other half over the stuffed shells.
- Fill each shell with the ricotta-pumpkin mixture. Arrange shells in baking dishes. Sprinkle mozzarella cheese on top.
- Cover with aluminum foil and bake for 20-25 minutes. Uncover and bake for an additional 10 minutes, or until cheese is lightly browned and bubbly.
- Serve topped with chopped basil, if desired.
Notes
Nutrition
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- Glass Bakeware Set
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- Glass Mixing Bowl Set
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- Measuring Cups
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- Measuring Spoons
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