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!
I’m trying to get the most out of the pumpkin season so today I decided to share with you this Eggless Pumpkin Ricotta Stuffed Shells recipe. I love using pumpkin in sweet recipes, but every now and then I am pleasantly surprised with a delicious savory pumpkin recipe. That is the case of these 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. And I have to warn you, there’s something about piping cheese into pasta shells that resonates comfort.
The best part: grab a jar of Prego Farmers’ Market® at your local Walmart, and you’ll be minutes away of enjoying the most delicious, no-fuss, fall meal ever.
Yes, store-bought marinara sauce!! Prego Farmers’ Market® sauces are made with ingredients you would find at your local farmers’ market. They have an irresistible taste and come in three flavors: Classic Marinara, Tomato & Basil and Roasted Garlic.
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.
You can also make these in advance and keep them covered in the refrigerator for up to 2 days. I’m telling you… easy-breezy, bubbly melty cheese goodness.
Happy cooking!!
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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!
- 32 jumbo pasta shells
- 2 lb whole milk ricotta cheese
- 1 can pumpkin pure
- ½ cup parmesan cheese
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh sage, chopped
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 - 2 jars Marinara Sauce
- ½ cup mozzarella cheese, shredded
- 2 tablespoon basil, chopped (optional)
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Preheat oven to 350º F.
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Cook pasta shells according to package directions. Drain and drizzle with a little extra virgin olive oil. Set aside.
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Place the ricotta, pumpkin puree, parmesan, flour, sage, garlic, salt, and pepper in a bowl and mix to combine.
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Pour marinara sauce on the bottom of a 9x13 baking dish.
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Fill each shell with the ricotta-pumpkin mixture. Arrange shells in baking dishes. Sprinkle mozzarella cheese on top.
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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.
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Serve topped with chopped basil, if desired.
You might need to use 2 baking dishes if so, divide marinara sauce evenly, or add more sauce to your liking.
For this recipe, I decided to use 2 jars of marinara.
Unbaked shells can be covered and refrigerated for up to 2 days.
I can’t wait to give this recipe a try. I love that fall twist on an old favorite. It looks delicious.
I would have never thought about putting these two things together, but I bet it tastes awesome! I think I need to try this!
Stuffed shells are a family favorite. I love the twist of adding pumpkin. It’s so appropriate for the holiday season.
omg i know i would love this. what an awesome recipe. i actually never thought about adding pumpkin to stuffed shells.
These Eggless Pumpkin Ricotta Stuffed Shells look so delicious and easy to make. I will have to get the ingredients I need to make this for dinner this weekend.
These look and sound delicious and I LOVE that baking dish. Homemade stuffed shells are yum!
This recipe really look fantastic! I love ricotta in my shells and think this recipe is amazing!
These sound and look delicious! I love cheesy pasta dishes so much!
Those look amazing. I’ve made my own stuffed shells before, but not like this. I would love to try these out soon!
Oh my word! You had me at pumpkin and ricotta. This looks amazing!
Oh wow! That looks absolutely amazing. I am definitely going to be making this recipe soon!
I would have never thought of this combo! It sounds so yummy, can’t wait to try it!
These look so scrumptious. I can’t wait to try them. I love anything with pumpkin.
As a vegetarian I am always looking for recipes that don’t require meat and this one looks absolutely delectable! I can’t wait to try it!
These look like such a delicious combo! I love your casserole dish!
I love your food photography! You always have such a great eye!
It’s beena while since I made something like this – DELICIOUS!