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!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 527kcal

Author Oriana Romero

Equipment

Ingredients

30 jumbo pasta shells, (1 box of 12oz) (see notes)
2 lb (910 g) whole milk ricotta cheese
15 oz (425 g) pure pumpkin puree
½ cup Pecorino Romano or Parmaesan cheese, grated (see notes)
1 tablespoon (9 g) all-purpose flour
1 tablespoon fresh sage, chopped
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
30 oz (880 g) Marinara Sauce ( about 2 jars / 3- 4 cups)
½ cup mozzarella cheese, shredded
2 tablespoon fresh basil, chopped (optional)

Instructions

Preheat oven to 350º F (180º C).
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.

Assemble:

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.

Bake:

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.

Notes

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 them 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.

Extra Tips:

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.
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.
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.
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!

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

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

Nutrition