Eggless Pumpkin Ricotta Stuffed Shells

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 from 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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Eggless Pumpkin Ricotta Stuffed Shells

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

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!

Course: Main Course

Cuisine: American

Keyword: dinner, pasta, pumpkin, stuffedshells

Servings: 4 - 6 servings

Calories per serving: 717 kcal

Author: Oriana Romero

Ingredients

• 32 jumbo pasta shells
• 2 lb whole milk ricotta cheese
• 1 can pumpkin puree
• 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)

Instructions

1. Preheat oven to 350º F.
2. Cook pasta shells according to package directions. Drain and drizzle with a little extra virgin olive oil. Set aside.
3. Place the ricotta, pumpkin puree, parmesan, flour, sage, garlic, salt, and pepper in a bowl and mix to combine. 
4. Pour marinara sauce on the bottom of a 9x13 baking dish.
5. Fill each shell with the ricotta-pumpkin mixture. Arrange shells in baking dishes. Sprinkle mozzarella cheese on top.
6. 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.
7. Serve topped with chopped basil, if desired.

Recipe Notes

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.

 

 

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition Facts

Eggless Pumpkin Ricotta Stuffed Shells

Amount Per Serving

Calories 717 Calories from Fat 306

% Daily Value*

Total Fat 34g 52%

Saturated Fat 21g 105%

Cholesterol 129mg 43%

Sodium 1072mg 45%

Potassium 420mg 12%

Total Carbohydrates 58g 19%

Dietary Fiber 2g 8%

Sugars 2g

Protein 43g 86%

Vitamin A 26.1%

Calcium 76.6%

Iron 11.3%

* Percent Daily Values are based on a 2000 calorie diet.

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