Pumpkin Ricotta Stuffed Shells (Print Version)
# Ingredients:
→ Pasta
01 -
1 box jumbo pasta shells (approx. 24 shells)
→ Filling
02 -
475 ml ricotta cheese
03 -
425 g pumpkin puree (divided)
04 -
100 g grated fresh parmesan cheese
05 -
1 large egg
06 -
0.25 tsp ground nutmeg
07 -
1 tsp kosher salt
08 -
0.5 tsp black pepper
09 -
0.5 tbsp garlic powder
10 -
1 tbsp minced fresh sage
→ Sauce
11 -
1 jar Rao's Vodka Sauce (approx. 680 g)
12 -
60 ml heavy cream
→ Topping
13 -
100 g shredded mozzarella cheese
→ Additional
14 -
Olive oil (for drizzling)
# Instructions:
01 -
Bring a large pot of water to a boil and cook jumbo pasta shells according to package directions until al dente. Drain and transfer to a large baking sheet. Drizzle with olive oil and gently separate to prevent sticking. Allow to cool completely.
02 -
Set oven temperature to 175°C (350°F) to prepare for baking.
03 -
Combine ricotta cheese, 230 g pumpkin puree, grated parmesan, egg, nutmeg, kosher salt, black pepper, garlic powder, and minced fresh sage in a bowl. Stir until mixture is smooth and well blended.
04 -
In a separate bowl, mix Rao's Vodka Sauce, remaining 195 g pumpkin puree, and heavy cream until smooth and homogenous.
05 -
Spread three-quarters of the prepared sauce evenly in the bottom of a 23x33 cm (9x13 inch) baking dish. Using a spoon, fill each cooled shell with approximately 30 ml (2 tablespoons) of the pumpkin-ricotta mixture and arrange them filling side up on top of the sauce.
06 -
Cover the baking dish with aluminum foil and bake at 175°C (350°F) for 30 minutes.
07 -
Remove foil and sprinkle the shredded mozzarella evenly over each shell.
08 -
Return the dish to the oven uncovered and bake for an additional 15 minutes, or until the cheese is melted and golden.
09 -
For a more browned cheese topping, place under the broiler for a few seconds with close monitoring to avoid burning.
10 -
Remove from oven and serve immediately while hot.
# Notes:
01 -
Shells can be prepared and stuffed up to one day in advance and refrigerated in a covered dish. When ready to bake, spread sauce in the baking dish and top with pre-stuffed shells before baking as directed. Avoid storing shells directly on sauce to prevent sogginess.