Pumpkin Stuffed Shells Recipe

Jumbo pasta shells: Large pasta shells perfect for stuffing with delicious fillings.

Pumpkin puree: Smooth, creamy pumpkin used to add a rich, autumnal flavor.

Ricotta cheese: A soft, creamy cheese that adds richness and texture to the filling.

Parmesan cheese: A hard, aged cheese that provides a nutty, savory flavor.

Garlic powder: A convenient way to add a hint of garlic flavor without the fuss of peeling and chopping.

Dried sage: An herb that adds an earthy, slightly peppery flavor, perfect for complementing pumpkin.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a mild heat and depth of flavor.

Marinara sauce: A tomato-based sauce that adds acidity and moisture to the dish.

Mozzarella cheese: A mild, stretchy cheese that melts beautifully over the stuffed shells.

To enhance the flavor of the pumpkin puree filling, consider roasting the pumpkin before pureeing it. Roasting brings out the natural sweetness and adds a depth of flavor that complements the ricotta cheese and parmesan cheese. Simply cut the pumpkin into chunks, drizzle with olive oil, and roast at 400°F (200°C) until tender. Once cooled, blend until smooth and proceed with the recipe. This extra step can elevate the dish, making the stuffed shells even more delicious.

• Jumbo pasta shells - Substitute with manicotti: Manicotti can be used as they are similar in size and can be stuffed with the same filling.

• Pumpkin puree - Substitute with butternut squash puree: Butternut squash has a similar texture and sweetness, making it a great alternative to pumpkin.

• Ricotta cheese - Substitute with cottage cheese: Cottage cheese can be blended to achieve a similar creamy texture to ricotta.

• Grated parmesan cheese - Substitute with pecorino romano: Pecorino romano offers a similar salty and nutty flavor profile to parmesan.

• Garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more robust flavor; use about one clove for every ¼ teaspoon of garlic powder.

• Dried sage - Substitute with dried thyme: Dried thyme can offer a similar earthy flavor, though slightly different, it complements the dish well.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• Black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the color of the dish.

• Marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar tomato base with added herbal notes.

• Shredded mozzarella cheese - Substitute with provolone cheese: Provolone melts similarly to mozzarella and provides a slightly sharper flavor.

• Allow the pumpkin stuffed shells to cool completely after baking. This prevents condensation, which can make the dish soggy when stored.

• Transfer the stuffed shells to an airtight container. If stacking is necessary, place a sheet of parchment paper between layers to prevent sticking.

• Store the container in the refrigerator if you plan to enjoy the dish within 3-4 days. This keeps the pumpkin filling fresh and the pasta perfectly al dente.

• For longer storage, consider freezing. Wrap each stuffed shell individually in plastic wrap or aluminum foil. This ensures they maintain their shape and are easy to thaw individually.

• Place the wrapped shells in a freezer-safe bag or container. Label with the date to keep track of freshness, as they can be stored for up to 2 months.

• When ready to enjoy, thaw the stuffed shells overnight in the refrigerator. This gradual thawing helps maintain the texture of the pasta and pumpkin filling.

• Reheat in an oven preheated to 350°F (175°C) for about 20 minutes, or until heated through. Cover with foil to prevent the mozzarella cheese from over-browning.

• For a quick meal, microwave individual shells on medium power for 2-3 minutes, checking for even heating. Add a sprinkle of fresh parmesan cheese for an extra touch of flavor.

• Preheat your oven to 350°F (175°C). Place the pumpkin stuffed shells in an oven-safe dish, cover with foil to prevent drying out, and bake for about 20 minutes or until heated through. This method keeps the mozzarella cheese melty and the marinara sauce perfectly saucy.

• For a quicker option, use the microwave. Place the stuffed shells on a microwave-safe plate, cover with a microwave-safe lid or another plate to trap moisture, and heat on medium power for 2-3 minutes. Check and add more time if needed, ensuring the cheese is bubbly and the center is warm.

• If you have an air fryer, preheat it to 320°F (160°C). Arrange the stuffed shells in a single layer in the basket, cover with foil, and heat for about 8-10 minutes. This method gives a slightly crispy edge to the pasta while keeping the inside soft and delicious.

• On the stovetop, place the stuffed shells in a skillet with a lid. Add a splash of water or extra marinara sauce to create steam, cover, and heat on low for about 10 minutes. This method ensures the pumpkin filling stays moist and flavorful.

• For those with a toaster oven, preheat to 350°F (175°C). Place the stuffed shells on a baking sheet, cover with foil, and heat for 15-20 minutes. This is perfect for smaller portions and keeps the cheese perfectly gooey.

• Oven: Used to bake the stuffed shells until the cheese is melted and bubbly.

• Pot: Needed to cook the jumbo pasta shells according to package instructions.

• Colander: Utilized to drain the cooked pasta shells after boiling.

• Mixing bowl: Used to combine the pumpkin puree, ricotta cheese, parmesan cheese, garlic powder, dried sage, salt, and black pepper into a filling.

• Spoon: Handy for filling each pasta shell with the pumpkin mixture.

• Baking dish: Required to arrange the stuffed shells and bake them in the oven.

• Measuring cups: Essential for accurately measuring ingredients like pumpkin puree, ricotta cheese, parmesan cheese, and marinara sauce.

• Measuring spoons: Used to measure smaller quantities of ingredients such as garlic powder, dried sage, salt, and black pepper.

• Cheese grater: Needed if you are grating your own parmesan cheese instead of using pre-grated.

• Knife: Useful for opening packages and possibly chopping any additional garnishes if desired.

Prepare the filling in advance: Mix the pumpkin puree, ricotta cheese, and spices a day ahead to save time on the day of cooking.

Use pre-cooked shells: Purchase pre-cooked pasta shells to skip the boiling step entirely.

Opt for store-bought marinara: Choose a high-quality marinara sauce from the store to avoid making it from scratch.

Assemble and refrigerate: Stuff the shells and arrange them in the dish the night before, then refrigerate until ready to bake.

Shred cheese in bulk: Shred mozzarella cheese in advance and store it in the fridge for quick use.