Pumpkin And Ricotta Stuffed Shells— The perfect seasonal comforting dish that is rich, creamy and oh so delicious!
Are you noticing the pumpkin trend here? Yes, it’s been a craze in this house and quite frankly, I don’t see the light at the end of the tunnel. Not like it’s a bad thing, but when you find out some family members don’t like the round orange beauty, you truly start to question the foundation of your relationship… KIDDING… maybe not. All joking aside, it has become one of my favorite ingredients to cook with because of its versatility, not to mention it’s THE perfect Fall food.
When most people think of pumpkin recipes, they automatically think of sweet dishes. For me, I’m always trying to find new ways to cook with it. It is one of those ingredients that can easily be turned into a sweet or savory dish and paired with sage, it’s like pb&j. You just can’t go wrong with that classic Fall/Thanksgiving flavor.
So here’s the lowdown on this dish! In my books, food that is loaded with cheese is basically the best thing of life! The filling is a mixture of Jack-o’-lantern puree (😂), ricotta, parmesan, and sage with other seasonings of course. Now, you have options for the cream sauce. I shared a simple recipe for a cashew garlic sauce and it literally takes 5 minutes to make, or if you are a busy mama that’s seriously pressed for time, just get your favorite store-bought premade sauce. I promise the dish will be just as delicious! Lastly, top it with whatever your heart desires. More cheese and sage, like what I’ve done here. But another delicious option for you meat-eaters is pan-fried pancetta.
Tips for the busy mama! You can make everything the night before and store it in your fridge. All you’ll have to do is heat it up in the oven and dinner is made in 25 minutes! Also, this dish is freezer friendly, which is basically music to everyone’s ears. You know I got you!
And just when you thought that all this gourd amazingness couldn’t get any better, it totally did! Today, not only am I sharing this bomb.com recipe, but I’ve teamed up with some foodie mommas to share 7 pumpkin recipes! So, if you’re feeling the craze like I am, make sure to visit all the links at the bottom for more amazing recipes.
You can prepare everything the night before and just pop in the oven the next day.
Top with chopped sage, parmesan, and/or pan fried pancetta.
- 24 jumbo pasta shells
- 2 tbsps olive oil
- 1 can pumpkin puree (15 ounces)
- 2 cups ricotta
- 1/2 cup grated parmesan
- 1 large egg
- 1 tbsp chopped sage
- salt & pepper, to taste
- For the sauce:
- 2 cups cashew, soaked overnight or 15 minutes in boiling water
- 1 1/4 cup water
- 2 tbsps minced garlic
- salt & pepper, to tase
- Preheat oven to 350 degrees F. Lightly coat a 9x13 inch baking dish with nonstick spray.
- Cook pasta according to package directions and drain well. Transfer to a cutting board or baking sheet, toss with olive oil and let cool.
- In a large bowl, combine pumpkin puree, ricotta, parmesan, egg, sage, and salt and pepper to taste. Mix well. Stuff about 2 tbsps of the mixture into the shells.
- In a food processor, combine cashews, water, garlic, and salt and pepper to taste. Blend well until creamy consistency.
- In the prepared baking dish, spread 1/2 cup of sauce. Place shells and drizzle sauce on top. Bake in the oven for 20-25 minutes.
- Bon appetit!
Here are 6 more delicious pumpkin recipes!
Pumpkin Spice French Toast – Amidst The Chaos
Slow Cooker Pumpkin Cinnamon Rolls – Mom Wife Foodie
Mini Pumpkin Pies – Honeysuckle Blog
Pumpkin Bread With Brown Sugar Topping – Mom Beyond Mom
No-Bake Protein Pumpkin Apple Pie Bites – The Mother Overload