Imagine a dish that captures the essence of fall in every single bite - creamy, comforting, and bursting with seasonal flavors. Our Skillet Tuscan Pumpkin Stuffed Shells are not just a meal; they're a culinary experience that transforms ordinary pasta into an extraordinary feast. With a perfect blend of rich pumpkin, velvety ricotta, and zesty marinara, this recipe promises to elevate your dinner table from mundane to magnificent.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cups marinara sauce
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside to cool slightly.
- In a mixing bowl, combine the pumpkin puree, ricotta cheese, grated Parmesan cheese, and Italian seasoning. Mix well until all ingredients are fully incorporated and the mixture is creamy.
- Using a spoon or a piping bag, carefully stuff each cooked pasta shell with the pumpkin and cheese mixture. Ensure each shell is generously filled.
- In a large skillet, spread 1 cup of marinara sauce evenly across the bottom. Arrange the stuffed shells in the skillet, placing them seam side up.
- Once all the shells are placed in the skillet, pour the remaining marinara sauce over the top, ensuring that the shells are well covered.
- Cover the skillet with a lid or aluminum foil and place it in the preheated oven. Bake for about 20 minutes, allowing the flavors to meld and the shells to heat through.
- After 20 minutes, remove the lid or foil and bake for an additional 5 minutes to slightly brown the top.
- Once done, remove the skillet from the oven and let it cool for a few minutes.
- Garnish with fresh basil leaves before serving for a burst of color and flavor.
- Serve the Skillet Tuscan Pumpkin Stuffed Shells hot, enjoying the rich flavors and creamy texture.
Tips
- For the creamiest filling, ensure your ricotta and pumpkin puree are at room temperature before mixing.
- Don't overcook the pasta shells - aim for al dente, as they'll continue cooking in the oven.
- Use a piping bag or zip-lock bag with the corner cut off for neat, even shell stuffing.
- Choose a high-quality marinara sauce or make your own for the best flavor profile.
- Fresh basil is key for garnish - it adds a bright, aromatic finish to the dish.
- If you want extra richness, sprinkle some mozzarella on top during the final 5 minutes of baking.
- Let the dish rest for 5 minutes after baking to allow the flavors to settle and make serving easier.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
