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Pumpkin and Spinach Stuffed Shells

Pumpkin and Spinach Stuffed Shells
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Indulge in the comforting flavors of Pumpkin and Spinach Stuffed Shells, a delightful vegetarian dish that perfectly captures the essence of fall. Each jumbo pasta shell is generously filled with a creamy mixture of ricotta cheese, sweet pumpkin purée, and nutrient-rich spinach, then baked to perfection in your favorite marinara sauce. Topped with gooey mozzarella and freshly grated Parmesan, this hearty meal is not only satisfying but also simple to prepare. Ideal for cozy family dinners or festive gatherings, these stuffed shells will impress everyone at your table while providing a nutritious boost from seasonal ingredients.

Ingredients

Scale
  • 20–24 jumbo pasta shells
  • 1 ½ cups ricotta cheese
  • 1 cup canned pumpkin purée
  • 1 cup frozen spinach (thawed and drained)
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 large egg
  • 2 cloves garlic (minced)
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 cups marinara sauce

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Cook jumbo pasta shells according to package directions until al dente; drain and toss with olive oil.
  3. In a large bowl, combine ricotta, pumpkin purée, spinach, Parmesan, egg, garlic, nutmeg, salt, and pepper until smooth.
  4. Spread a layer of marinara sauce in the baking dish and stuff each shell with the filling.
  5. Arrange shells upright in the dish, cover with more sauce, and sprinkle mozzarella on top.
  6. Cover with foil and bake for 25–30 minutes; remove foil and bake an additional 10 minutes until cheese is golden.

Nutrition

Find it online: https://emmadishes.com/pumpkin-and-spinach-stuffed-shells/

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