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!
Cook pasta shells according to package directions (cook just until al dente). Drain and drizzle with a little extra virgin olive oil. Set aside.
Make the Filling:
Place the ricotta, pumpkin puree, pecorino or parmesan, flour, sage, garlic, salt, and pepper in a bowl and mix to combine.
Pour the marinara sauce on the bottom of a 9x13 baking dish. Note: you can also add half of the marinara sauce on the bottom of the dish and the other half over the stuffed shells; it's up to you.
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.
STORE baked pasta shells in the refrigerator for up to 3 days.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. FREEZE: 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 for 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 for 30 minutes. Uncover and bake or until cheese is lightly browned and bubbly.PRO TIP: spinach is a great way to hide some extra veggies in your dinner! Add a 10 oz package of frozen chopped spinach, thawed and drained to the filling.WHAT PASTA BRANDS ARE SAFE FOR EGGS ALLERGY?My favorite egg-free pasta brands are 365 Whole Foods, Colavita and DeCecco. Walmart and Wegman’s brand generally does not contain eggs either; however, I highly recommend checking labels all the time because occasionally, they’re in a shared facility.For this recipe, I used Wegman’s Jumbo Pasta Shells. IS 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 substitute Parmesan cheese for Pecorino Romano 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" whenever she ate something with Parmesan.She never had an allergic reaction with Kraft Grated Parmesan Cheese, though.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 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. Instead, it’s more like a subtle and irresistible touch that will let you know that there’s more than just cheese inside.MORE EGGLESS PASTA RECIPES YOU'LL LOVE