Pumpkin Ricotta Stuffed Shells
Welcome the flavors of fall with these pumpkin ricotta stuffed shells! Rich in vitamins, minerals, and antioxidants, pumpkin adds a nutritious twist to traditional stuffed shells.
- Yield
- 12 servings
- Serving size
- 1 Stuffed Shell
- Rating
- 3.87 of 5 (23 ratings)
Food groups
- Dairy: 1/4 cups
- Grains: 1/2 ounces
- Vegetables: 1/4 cups
Ingredients
- 6 ounces jumbo pasta shells (about 12 jumbo pasta shells)
- 1 1/4 cups ricotta cheese, part skim
- 3/4 cup pumpkin
- 1/2 teaspoon garlic powder (or 2 cloves garlic, minced)
- 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 (low sodium)
Directions
- 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 126.93 |
| Total Fat | 3.68 g |
| Saturated Fat | 2.02 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 11.57 mg |
| Carbohydrates | 16.68 g |
| Dietary Fiber | 1.52 g |
| Total Sugars | 1.55 g |
| Added Sugars included | 0 g |
| Protein | 6.93 g |
| Calcium | 118 mg |
| Potassium | 154 mg |
| Sodium | 200.25 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 20 mg |
| Phosphorus | 108 mg |
| Selenium | 16 mg |
| Zinc | 1 mg |
| Vitamin A | 162 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 2 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 6 mcg |
| Folate | 55 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 11 mg |
Notes
Freeze unused pumpkin and add to soup, chili or pancake recipes.
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Source
Recipe by: Food Hero — Oregon State University Cooperative Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/pumpkin-ricotta-stuffed-shells. Federal works are public domain in the United States.