Pumpkin Ricotta Stuffed Shells

Pumpkin ricotta stuffed shells baked in marinara with mozzarella and sage. This cozy vegetarian pasta casserole is ready in about 50 minutes.

Prep: 20 min · Cook: 30 min · Yield: 6 · Method: Oven

Ingredients

• 20 shells jumbo pasta shells
• 1 cup pumpkin puree
• 15 ounces whole-milk ricotta
• 1 cup shredded mozzarella cheese
• 2 cups marinara sauce
• 1 tablespoon fresh sage
• 0.5 cup parmesan cheese
• 1 egg large egg
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 375°F. Cook the shells in salted boiling water until barely tender, about 2 minutes less than the package directions. Drain and cool briefly. (about 10 min) — 375°F
2. Stir together the pumpkin, ricotta, Parmesan, egg, sage, salt, and pepper until evenly combined. (about 5 min)
3. Spread 1 cup marinara in a 9-by-13-inch baking dish. Fill each shell with the pumpkin-ricotta mixture and arrange them filling-side up in the dish. Spoon the remaining marinara over the shells and sprinkle with mozzarella. (about 10 min)
4. Cover the dish with foil and bake for 20 minutes. Uncover and bake for 10 minutes more, until the sauce is bubbling and the cheese is melted. (about 30 min) — 375°F
5. Rest the shells for 5 minutes before serving. (about 5 min)