Pumpkin and Spinach Stuffed Shells Recipe
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.
- 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
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the cheese topping is bubbly and golden brown.
- 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
