Pumpkin and Spinach Stuffed Shells Recipe

Bymia larkspur
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Introduction

These Pumpkin and Spinach Stuffed Shells offer a comforting and flavorful twist on a classic Italian favorite. Packed with creamy pumpkin, fresh spinach, and a blend of cheeses, this dish is perfect for cozy dinners and easy to prepare ahead.

A white baking dish filled with large pasta shells stuffed with bright green spinach and creamy pumpkin filling, all covered with a bubbly, golden brown melted cheese layer on top with small fresh sage leaves scattered. The shells are nestled in a rich orange pumpkin sauce, visible in the gaps, with melted cheese stretching as a wooden spoon lifts one stuffed shell, held by a woman's hand. The dish sits on a white marbled texture surface with grated cheese in a small bowl nearby. Steam rises from the hot baked shells, showing freshness. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 box (12 oz) jumbo pasta shells
  • 1 cup pumpkin puree (unsweetened)
  • 15 oz ricotta cheese
  • 2 cups fresh baby spinach, chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 tsp ground nutmeg
  • 1 tbsp fresh sage, chopped
  • 1.5 cups bechamel or marinara sauce
  • Salt and pepper to taste

Instructions

  1. Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
  2. Step 2: Cook the jumbo pasta shells in boiling salted water according to package directions, but remove them 2 minutes early so they remain firm (al dente). Drain and set aside.
  3. Step 3: In a small skillet, sauté the garlic and chopped spinach with a touch of olive oil until wilted. Let cool slightly.
  4. Step 4: In a large bowl, combine the pumpkin puree, ricotta, sautéed spinach, half of the Parmesan cheese, the egg, nutmeg, sage, salt, and pepper. Mix until smooth.
  5. Step 5: Spread a thin layer of sauce on the bottom of the prepared baking dish.
  6. Step 6: Fill each cooked shell with approximately 2 tablespoons of the pumpkin and spinach mixture and place them in the dish.
  7. Step 7: Top with the remaining sauce, mozzarella, and the rest of the Parmesan cheese.
  8. Step 8: Cover with foil and bake for 20 minutes, then remove foil and bake for another 10-15 minutes until the cheese is bubbly and golden.

Tips & Variations

  • For a richer flavor, try using fresh sage leaves instead of dried and gently bruise them before adding.
  • Substitute the bechamel with your favorite marinara sauce for a tomato-based version.
  • Add a pinch of red pepper flakes to the spinach while sautéing for a subtle heat.
  • Use gluten-free pasta shells if you prefer a gluten-free option.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil until warmed through, about 15-20 minutes. You can also freeze the unbaked assembled dish for up to 1 month—thaw overnight in the refrigerator before baking.

How to Serve

A white speckled baking dish filled with stuffed pasta shells baked in a golden-brown melted cheese layer topped with small fresh sage leaves. The pasta shells are filled with dark green spinach, visible as a woman’s hand lifts one with a wooden spoon, pulling stretchy white melted cheese that drips down. The dish shows a rich orange sauce beneath the cheese, and steam rises from the hot meal. The scene includes small wooden bowls with grated cheese and scattered fresh sage on a dark wooden surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly as long as it is unsweetened and plain pumpkin—avoid pie filling, which has added spices and sugar.

Do I need to sauté the spinach before mixing it in?

Sautéing helps reduce moisture and brings out flavor, preventing the filling from becoming watery. If you prefer, you can also use frozen spinach that’s been thawed and well-drained.

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Pumpkin and Spinach Stuffed Shells Recipe

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★★★★★

4.7 from 114 reviews

Delight in these delicious Pumpkin and Spinach Stuffed Shells, a comforting and nutritious vegetarian dish perfect for fall. Jumbo pasta shells are filled with a creamy mixture of pumpkin puree, ricotta, sautéed spinach, and aromatic herbs, then baked in a flavorful béchamel or marinara sauce topped with mozzarella and Parmesan cheeses until bubbly and golden.

  • Author: mia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Ingredients

Scale

Pasta

  • 1 box (12 oz) jumbo pasta shells

Filling

  • 1 cup pumpkin puree (unsweetened)
  • 15 oz ricotta cheese
  • 2 cups fresh baby spinach, chopped
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 tsp ground nutmeg
  • 1 tbsp fresh sage, chopped
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese (divided)

Topping and Sauce

  • 1.5 cups béchamel or marinara sauce
  • 1 cup shredded mozzarella cheese

Additional

  • Olive oil (for sautéing)

Instructions

  1. Preheat and prepare dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking.
  2. Cook pasta shells: Boil the jumbo pasta shells in salted water following package instructions but remove them 2 minutes early so they remain al dente. Drain and set aside to cool slightly.
  3. Sauté spinach and garlic: Heat a small skillet with a touch of olive oil, then add minced garlic and chopped spinach. Cook until the spinach is wilted and aromatic. Remove from heat and allow to cool slightly.
  4. Prepare filling: In a large bowl, combine pumpkin puree, ricotta cheese, sautéed spinach and garlic, half of the Parmesan cheese, the egg, ground nutmeg, fresh sage, salt, and pepper. Mix well until the mixture is smooth and fully incorporated.
  5. Assemble shells: Spread a thin layer of béchamel or marinara sauce on the bottom of the prepared baking dish. Carefully fill each cooked shell with about 2 tablespoons of the pumpkin and spinach filling, arranging them in the dish.
  6. Add sauce and cheese: Pour the remaining sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella cheese and the remaining Parmesan cheese over the top.
  7. Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to allow the flavors to meld and filling to heat through.
  8. Bake uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the cheese topping is bubbly and golden brown.
  9. Serve: Let the dish cool for a few minutes before serving to allow it to set slightly and make serving easier.

Notes

  • You can substitute béchamel with your favorite marinara sauce if you prefer a tomato-based version.
  • Ensure not to overcook the pasta shells initially, as they will continue to cook in the oven and could become mushy.
  • Fresh sage can be replaced with dried sage, but reduce the quantity to about 1 teaspoon as dried herbs are more concentrated.
  • For a vegan version, substitute ricotta with a plant-based cheese alternative and use a flax egg instead of the chicken egg.
  • Make sure to sauté the spinach properly to avoid excess moisture making the filling watery.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: pumpkin stuffed shells, spinach stuffed shells, vegetarian pasta recipe, fall pasta dish, baked stuffed shells, ricotta pumpkin pasta

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