Stuffed Shells with Pumpkin and Ricotta


1 pkg. jumbo pasta shells

1 500 gm. Container of ricotta cheese

2 cups pumpkin puree

½ cup cooked spinach, well-drained and chopped

1 clove garlic, finely grated or minced

1 egg

grated nutmeg

salt and pepper

½ cup Parmesan cheese

about 2 cups good quality marinara sauce


Preheat oven to 350 degrees.

Cook shells according to package directions until just ‘al denté)

Drain and toss with 1 tbsp. olive oil. Spread out on a tray to cool.

Assemble filling by combining ricotta, pumpkin, spinach, garlic, egg, a grating of nutmeg, and about 2 tbsp. Parmesan.

Add about 1 cup marinara sauce to a 9×13 inch casserole dish.

Fill shells and arrange on top of sauce.

Add rest of sauce around shells and sprinkle with Parmesan.

Cover with Parchment paper and aluminum foil and bake for about 1 hour.

Remove cover and return to oven for about 20 minutes to brown top.

Let the shells cool for about ½ hour before serving.