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Irresistible Lasagna Stuffed Shells Recipe with Pumpkin Twist

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Creamy ricotta blended with pumpkin, tucked into pasta shells and baked to perfection. A cozy, seasonal twist on classic lasagna.

Ingredients

Scale
  • 20 jumbo pasta shells, cooked according to package instructions
  • 1 cup ricotta cheese, preferably whole milk
  • 1 cup pumpkin puree, canned or homemade (not pumpkin pie filling)
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 large egg
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups marinara sauce, homemade or store-bought
  • Fresh basil, optional for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your baking dish lightly with cooking spray or olive oil to prevent sticking.
  2. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process, then set aside.
  3. In a large mixing bowl, combine the ricotta cheese, pumpkin puree, 1/2 cup of the mozzarella, 1/4 cup of the Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until smooth and well combined.
  4. Spread 1 cup of marinara sauce evenly across the bottom of your prepared baking dish.
  5. Stuff each cooked shell with about 1-2 tablespoons of the pumpkin ricotta mixture. Don’t overfill the shells; they should be plump but not overflowing.
  6. Arrange the stuffed shells in the baking dish in a single layer, open side up. Pour the remaining marinara sauce over the shells, making sure each shell is coated.
  7. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top of the shells.
  8. Cover the dish tightly with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  9. Remove from the oven and let the dish sit for 5 minutes before serving. Garnish with fresh basil if desired.

Notes

[‘Cook the shells al dente to avoid overcooking during baking.’, ‘Use fresh, high-quality ricotta for extra creaminess.’, ‘Season generously to enhance the mild pumpkin flavor.’, ‘Customize the marinara sauce with cream or red pepper flakes for added richness or heat.’, ‘Broil for 2-3 minutes at the end for a golden cheese topping.’]

Nutrition

Keywords: lasagna stuffed shells, pumpkin ricotta, fall comfort food, pasta bake, Italian recipe

Find it online: https://lucydishes.com/irresistible-lasagna-stuffed-shells-recipe-with-pumpkin-twist/