1h 25m$13.16Pumpkin Ricotta Stuffed Shells
Tender pasta shells filled with creamy pumpkin, ricotta, and fresh sage, baked in marinara beneath a golden layer of mozzarella. A little nutmeg brings out the pumpkin’s sweetness without overpowering the savory filling.
Shopping options
Olive oil
1 Teaspoon
Kroger® Pure Olive Oil
1%
Garlic powder
0.5 Teaspoon
McCormick Garlic Powder
2%
Ground nutmeg
0.13 Teaspoon
Ground Nutmeg - Kroger - 1.85 Oz
1%
Whole-milk ricotta cheese
1.5 Cup
GALBANI WHOLE MILK RICOTTA CHEESE
87%
Shredded low-moisture mozzarella cheese
2 Cup
Sargento® Whole Milk Mozzarella Shredded Cheese
100%
Vegetarian marinara sauce
3 Cup
Kroger® Marinara Pasta Sauce
62%
Jumbo pasta shells, dry
24 Each
Barilla Jumbo Pasta Shells, Quality Non-GMO and Kosher Certified Pasta Shells
71%
Ground black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Canned pumpkin puree, unsweetened
1 Cup
Libby's 100% Pure Canned Pumpkin
57%
Fresh sage, finely chopped
1 Tablespoon
Simple Truth Organic® Sage
14%
Fine salt
3.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
3%
Water for cooking pasta
4 Quart
Tap water
0%
Cost Summary
· only what you use
per serving · 6 servings
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Cook this recipe
- Jumbo pasta shells, dry-24 each
- Vegetarian marinara sauce-3 cups
- Shredded low-moisture mozzarella cheese-2 cups
- Whole-milk ricotta cheese-1.5 cups
- Canned pumpkin puree, unsweetened-1 cup
- Fine salt-3.5 teaspoons
- Fresh sage-1 tablespoon
- Olive oil-1 teaspoon
- Garlic powder-0.5 teaspoons
- Ground black pepper-0.25 teaspoons
- Ground nutmeg-0.13 teaspoons
- Water for cooking pasta-4 quarts
Wash your hands and begin with clean equipment and work surfaces. Heat the oven to 375°F with a rack in the middle. Rinse the sage under running water, pat dry, and finely chop enough to measure 1 tablespoon. If the ricotta has visible watery liquid, let it drain in a fine-mesh strainer for 10–15 minutes, then measure 1 1/2 cups.
Use pasteurized ricotta and keep it refrigerated until ready to drain and measure.
Bring the 4 quarts of water to a boil in the large pot. Add 3 teaspoons of the salt and the shells. Cook for 2 minutes less than the package’s stated al dente time, stirring gently occasionally. The shells should bend enough to fill but remain firm because they will finish cooking in the oven.
Add the shells carefully to the boiling water to limit splashing.
Drain the shells gently without rinsing. Spread them on the baking sheet, drizzle with the olive oil, and gently turn to coat. Let cool just until comfortable to handle.
Drain the hot shells carefully, keeping your hands clear of escaping steam.
In the mixing bowl, combine the pumpkin puree, ricotta, 1/2 cup mozzarella, sage, nutmeg, garlic powder, black pepper, and remaining 1/2 teaspoon salt. Stir until evenly combined. The filling should be thick and scoopable, with no pooling liquid.
Spread 1 cup of marinara evenly across the bottom of the baking dish. Fill each shell with approximately 2 tablespoons of pumpkin ricotta filling, dividing all the filling among the 24 shells. Arrange them opening-side up in a single snug layer over the sauce.
Spoon the remaining 2 cups marinara over the shells, letting some sauce settle between them. Sprinkle the remaining 1 1/2 cups mozzarella evenly over the entire dish.
Cover the dish with foil, tenting it slightly so it does not press against the cheese. Bake for 25 minutes. Uncover and bake for another 10–15 minutes, until the sauce bubbles around the edges, the cheese is melted and lightly golden, and the filling in a center shell reaches 165°F.
Lift the foil away from your face when uncovering the hot dish to avoid steam burns.
Let stand for 10 minutes before serving so the filling settles and the shells are easier to lift. Serve 4 shells per person, dividing the sauce among all 6 portions.
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