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Hearty Ricotta Cheese Stuffed Shells With Creamy Pumpkin Marinara

Hearty Ricotta Cheese Stuffed Shells With Creamy Pumpkin Marinara

Looking for a warm and hearty winter meal? This cozy pasta bake is the perfect dish! The shells are individually stuffed with a sausage and ricotta mixture and baked in a creamy pumpkin marinara sauce. From start to finish, this comfort food is ready in less than an hour!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Italian
Servings 10 people
Calories 609 kcal

Equipment

  • 9X13 baking dish
  • Mixing bowl
  • Skillet
  • stock pot or large sauce pan

Ingredients
  

Ingredients for ricotta stuffed shells

  • 30 ounces ricotta cheese
  • 2 egg yolks
  • 8 ounces mozzarella cheese grated
  • 1 pound sausage browned
  • 2 teaspoons Italian seasoning
  • 1 package shell pasta al dente
  • olive oil for drizzling
  • salt and pepper to taste

Ingredients for pumpkin marinara

  • 30 ounces pumpkin puree 2 cans
  • 1 yellow onion
  • 1 garlic clove
  • 2 teaspoons Italian seasoning
  • ½ cup heavy cream
  • ½ cup water
  • olive oil for drizzling

Instructions
 

  1. Preheat a cast iron skillet over medium heat until it is evenly hot but not smoking. Add the chopped yellow onion and sautéed until translucent. Once the onion is cooked, remove it from the skillet. Stir in the sausage and brown the meat until it is fully cooked.
  2. Hearty Ricotta Cheese Stuffed Shells With Creamy Pumpkin Marinara
    In a medium sized mixing bowl, stir together the ricotta, half of the grated mozzarella, Italian seasonings, egg yolks, sausage and onion.
  3. Boil the shell pasta according to the al dente instructions on the package. Once the shells are done, strain them and spread them on a tea towel or baking sheet.
  4. Hearty Ricotta Cheese Stuffed Shells With Creamy Pumpkin Marinara
    Using a two inch dough scoop, fill the cooked shells with the meat and ricotta cheese filling. Arrange the stuffed shells in a greased 9X13 baking dish.
  5. Make the pumpkin marinara by adding the pumpkin puree, cream, water, sautéed onion, garlic and Italian seasoning to a blender. Pulse to desired consistency.
  6. Pour the pumpkin marinara over the stuffed shells. Sprinkle the remaining mozzarella cheese over the top.
  7. Hearty Ricotta Cheese Stuffed Shells With Creamy Pumpkin Marinara
    Bake at 350° for 25-30 minutes. The pasta is done when the cheese is bubbly and browned.

Notes

Notes for Recipe Card
  • The pumpkin in the sauce adds natural sweetness—no sugar needed.
  • Room temperature ricotta blends more smoothly into the filling.
  • Make ahead tip: assemble shells the night before and bake when ready—just add 5-10 extra minutes to baking if coming straight from the fridge.
  • Leftovers store well in the fridge for 3-4 days and can be frozen in a baking dish for up to 2 months.

 

Nutrition

Calories: 609kcalCarbohydrates: 46gProtein: 29gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 146mgSodium: 515mgPotassium: 537mgFiber: 4gSugar: 5gVitamin A: 14043IUVitamin C: 5mgCalcium: 355mgIron: 3mg
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