Wednesday, September 23, 2020

Pumpkin Stuffed Shells #PumpkinWeek

These shells are stuffed with two kinds of cheese and pumpkin puree, then surrounded by marinara and baked to a melty deliciousness.  


Welcome to Day 3 of Pumpkin Week.......


Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

Breakfast and Baked Goods

Savory Recipes

Dessert Recipes


I love recipes that can be made ahead of time and then be put into the oven later.  Especially when having guests for dinner.  I served these up as a side dish to Chicken Marsala to Frank's brother Dan and his wife when they joined us to celebrate Dan's Birthday.

The dinner started with the Fall Harvest Chowder and Pumpkin Zucchini Bread that I shared with you previously for this year's edition of Pumpkin Week.


This recipe makes a lot of pasta.  Enough for a complete meal on it's own for 8 people or as a side dish on a buffet for 12 people.  We enjoyed it with a side salad for dinner the following evening.

Join me tomorrow as I share another savory pumpkin dish that we shared with my sister and bil when they joined us for dinner.  Friday cocktails has a pumpkin margarita that you are going to love.  See you then.


Pasta, Stuffed Shells, Pumpkin, Ricotta, Entrees, Vegetarian
Entrees, Pasta, Vegetarian
Italian
Yield: 8 Servings
Author: Wendy Klik
Print
Pumpkin Stuffed Shells

Pumpkin Stuffed Shells

These shells are stuffed with two kinds of cheese and pumpkin puree, then surrounded by marinara and baked to a melty deliciousness.
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients:

  • 24 Jumbo Pasta Shells, cooked per package directions
  • Drizzle of olive oil
  • 1 (15 oz) container whole milk ricotta cheese
  • 1 1/2 c. pumpkin puree
  • 3/4 c. grated parmesan cheese + more for sprinkling
  • 1 egg
  • 3 cloves garlic, minced
  • 1 T dried Italian Herbs
  • salt and pepper, to taste
  • 1 qt Marinara Sauce your favorite or my recipe

Instructions:

  1. When pasta is finished cooking drain and drizzle with a little olive oil so that they remain pliable and don't stick together for filling.
  2. Combine the ricotta, pumpkin, and 3/4 cup of parmesan, egg, garlic, herbs, salt and pepper.
  3. Place half of the marinara sauce in the bottom of a 9x13" baking pan. 
  4. Fill the shells with the ricotta mixture and place into sauce in the pan. Pour the remaining sauce over the shells and sprinkle with additional parmesan cheese.
  5. Cover with foil and bake in a preheated 350* oven for 30 minutes, until cheese is melted and sauce is bubbly.  

Calories

610.20

Fat (grams)

9.99

Sat. Fat (grams)

3.67

Carbs (grams)

104.35

Fiber (grams)

7.38

Net carbs

96.96

Sugar (grams)

4.18

Protein (grams)

24.05

Sodium (milligrams)

289.25

Cholesterol (grams)

38.74
Created using The Recipes Generator

14 comments:

  1. I love new pasta recipes....this one sounds delicious.

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  2. I've had pumpkin sauce with pasta before but never stuffed shells. I love this idea!

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  3. My favorite pumpkin dishes are the savory ones. I can't wait to make this!

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  4. Does anything say fall more than this??? What a beautiful recipe.

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  5. Such a comforting dish. I'm ready for more pasta recipes (and chili and stew). It seems like we've been living on grilled food and sandwiches. (Not that there's anything wrong with that!) But, ready for cooler weather and the foods that come with it.

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    Replies
    1. I always start craving those foods when the weather cools off too.

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  6. This is so unique!! I don't often see pumpkin blended with tomato - but I am super intrigued and want to make this soon!

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  7. Such a hearty and delicious looking dinner. I bet the pumpkin and cheese combo is delicious.

    ReplyDelete

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