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green stuffed shells with whipped pumpkin.

Pumpkin Ricotta Stuffed Shells

MyPlate
Welcome the flavors of fall with these pumpkin ricotta stuffed shells! Rich in vitamins, minerals, and antioxidants, pumpkin adds a nutritious twist to traditional stuffed shells.

Ingredients 

  • 6 ounces Pasta Shells Jumbo
  • cups Ricotta Cheese Part skim
  • ¾ cups Pumpkin
  • ½ tsp Garlic Powder Or 2 cloves of garlic, minced
  • 2 tsp Basil
  • ¼ tsp Sage Dried
  • ½ tsp Black Pepper
  • ½ cup Parmesan Cheese
  • 1 cup Spaghetti Sauce Low-sodium

Equipment

  • Colander
  • Large Pot
  • Baking Dish With foil

Instructions

  • Wash hands with soap and water.
  • Preheat oven to 350 degrees F. 
  • Cook pasta shells according to package directions. Drain and place each on a baking sheet to cool.
  • In a medium bowl, stir together ricotta, pumpkin, spices and all but 1 Tablespoon of the cheese. Reserve the 1 Tablespoon cheese for topping.
  • In a medium bowl, stir together ricotta, pumpkin, spices and all but 1 Tablespoon of the cheese. Reserve the 1 Tablespoon cheese for topping.
  • Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese and bake for 15 minutes more.

Notes

  • Freeze unused pumpkin and add to soup, chili or pancake recipes.

Nutrition

Nutrition Facts
Pumpkin Ricotta Stuffed Shells
Amount per Serving
Calories
 
121
Calories from Fat 45
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
16
mg
5
%
Sodium
 
186
mg
8
%
Potassium
 
151
mg
4
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
7
g
14
%
Vitamin A
 
854
IU
17
%
Vitamin C
 
2
mg
2
%
Calcium
 
111
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Sage, Pumpkin, Parmesan Cheese, Salt, Pasta Shells, Ricotta Cheese, Garlic Powder, Spaghetti Sauce, Black Pepper