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green stuffed shells with whipped pumpkin.
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Pumpkin Ricotta Stuffed Shells

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.
Course Main Course
Keyword Black Pepper, Garlic Powder, Parmesan Cheese, Pasta Shells, Pumpkin, Ricotta Cheese, Sage, Salt, Spaghetti Sauce
Cooking Method Oven, Stovetop
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 121kcal
Author MyPlate

Equipment

  • Colander
  • Large Pot
  • Baking Dish With foil

Ingredients

  • 6 ounces Pasta Shells Jumbo
  • 1¼ 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

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

Calories: 121kcal | Carbohydrates: 13g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 186mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 854IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 1mg