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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!
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.
If you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
- 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 Prego Farmers’ Market® Classic Marinara Sauce
- ½ cup mozzarella cheese shredded
- 2 tablespoon basil chopped (optional)
Preheat oven to 350º F.
Cook pasta shells according to package directions. Drain and drizzle with a little extra virgin olive oil. Set aside.
Place the ricotta, pumpkin pure, 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.
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.
I bought all the ingredients for this amazing Eggless Pumpkin Ricotta Stuffed Shells recipe at my local Walmart, including Prego Farmers’ Market® sauces. Don’t forget to print out this coupon to save some cash.
Also, follow Prego on Facebook for more info and special offers.
Are you still curious about Prego Farmers’ Market® sauces? Watch this video ⇓⇓⇓