dinner
Pumpkin Ricotta Stuffed Shells
Ingredients, directions and serving information for Pumpkin Ricotta Stuffed Shells.
Original recipe text is provided in English.
Servings: 12
Total time: 65 min
Ingredients
- 6 ounces jumbo pasta shells
- 1 1/4 cups ricotta cheese, part skim
- 3/4 cup pumpkin
- 1/2 teaspoon garlic powder
- 2 tablespoons basil
- 1/4 teaspoon sage, dried
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated parmesan cheese, divided
- 1 cup spaghetti sauce
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- Cook pasta shells according to package directions. Drain and place each on a baking sheet to cool.
- In a medium bowl, stir together ricotta, pumpkin, spices, and all but 1 tablespoon of the cheese. Reserve the 1 tablespoon cheese for topping.
- Spread pasta sauce in the bottom of a baking dish that holds all the shells in a single layer. Fill each shell with about 3 tablespoons of pumpkin mixture and place shells close together on top of the sauce.
- Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese, and bake for 15 minutes more.
Source-reported nutrition per serving
serving Size1 Stuffed Shell
calories127 calories
protein7g
carbohydrate17g
fat4g
saturated Fat2g
fiber2g
sugar2g
sodium200mg
cholesterol12mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
