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!
- 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)
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.
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.
A 12 oz box of jumbo pasta shells contains 27-30 shells approx, depends on the brand you are using.
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 Romano but as always, read the labels first.
HOW TO MAKE RICOTTA STUFFING FOR PASTA SHELLS WITHOUT EGGS?
Place the ricotta, pumpkin puree, parmesan or pecorino cheese, flour, sage, garlic, salt, and pepper in a bowl and mix to combine.
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!
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.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Calories: 527kcal | Carbohydrates: 49g | Protein: 31g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 84mg | Sodium: 724mg | Potassium: 309mg | Fiber: 2g | Sugar: 2g | Vitamin A: 864IU | Calcium: 520mg | Iron: 2mg