Description
Indulge in the comforting flavors of creamy Pumpkin Stuffed Shells with Herbe, a perfect dish for cozy autumn evenings. These jumbo pasta shells are filled with a savory pumpkin and ricotta mixture, enhanced by fresh herbs and baked to golden perfection. Ideal for family gatherings or intimate dinners, this recipe is sure to impress your guests with its delightful taste and vibrant presentation.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup pumpkin puree (canned or homemade)
- 1 cup ricotta cheese
- 2 cloves garlic (minced)
- 1/4 cup fresh basil (chopped)
- 1/4 cup fresh parsley (chopped)
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup marinara sauce
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Cook the jumbo pasta shells in salted boiling water until al dente, then drain and let cool.
- In a mixing bowl, combine pumpkin puree, ricotta cheese, minced garlic, fresh herbs, nutmeg, salt, and pepper; mix until smooth.
- Generously stuff each cooled pasta shell with the pumpkin filling using a spoon or piping bag.
- Spread a layer of marinara sauce at the bottom of a baking dish. Arrange stuffed shells seam-side up in the dish and cover with remaining marinara sauce.
- Sprinkle grated Parmesan cheese on top. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed shells (approx. 200g)
- Calories: 370
- Sugar: 5g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg