Description
Cozy and creamy pumpkin stuffed pasta shells with fresh herbs for a comforting autumn meal.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 2 cloves garlic (minced)
- 1/4 cup fresh basil (chopped)
- 1/4 cup fresh parsley (chopped)
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup marinara sauce
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells in salted boiling water until al dente. Drain and cool.
- In a bowl, mix pumpkin puree, ricotta, garlic, herbs, nutmeg, salt, and pepper until smooth.
- Stuff each cooled shell with the filling.
- Spread marinara sauce at the bottom of a baking dish and arrange stuffed shells seam-side up.
- Cover with remaining marinara sauce and sprinkle with Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
- Serve warm and enjoy!
Notes
You can freeze unbaked shells for future meals. Reheat from frozen for a quick dinner.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg