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Pumpkin Spinach Stuffed Shells

This Pumpkin Spinach Stuffed Shells recipe is SO comforting! Creamy pumpkin and spinach blend with cheeses in jumbo pasta shells for a cozy, flavorful meal.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Italian
Keyword: Cheesy, Comfort Food, Easy, Fall, Pasta, Vegetarian
Servings: 4 servings

Ingredients

  • 12 jumbo pasta shells
  • 1 cup pumpkin puree canned or fresh cooked
  • 1 cup ricotta cheese
  • 1 cup fresh spinach chopped
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon nutmeg freshly grated if possible
  • salt and pepper to taste
  • 2 cups marinara sauce store-bought or homemade
  • 1 tablespoon olive oil

Instructions

Prepare the Pasta Shells

  • Bring a large pot of salted water to a boil. Add the 12 jumbo pasta shells and cook until al dente, about 8 to 10 minutes. Stir occasionally to prevent sticking. Drain the shells in a colander and rinse under cold water to stop cooking. Drizzle olive oil over shells and toss gently to prevent sticking.

Make the Filling

  • In a large mixing bowl, combine pumpkin puree, ricotta cheese, chopped spinach, half the shredded mozzarella, grated Parmesan, garlic powder, onion powder, nutmeg, salt, and pepper. Mix thoroughly until smooth and creamy.

Stuff the Shells

  • Using a spoon or small spatula, fill each pasta shell with the pumpkin and spinach mixture. Arrange filled shells seam side up in a baking dish lightly spread with half of the marinara sauce.

Add Sauce and Cheese

  • Pour remaining marinara sauce evenly over stuffed shells. Sprinkle the remaining shredded mozzarella cheese on top.

Bake

  • Preheat oven to 375°F (190°C). Cover baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and browned.

Serve

  • Let the stuffed shells cool a few minutes before serving, allowing filling to set. Serve with a crisp green salad or crusty bread.

Equipment

  • Large Pot
  • Large Mixing Bowl
  • Baking dish (9x13 inch)
  • Spoon or small spatula
  • Colander
  • Grater

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat covered in oven or microwave.
  • Freeze unbaked stuffed shells for up to 2 months; bake from frozen adding extra time.
  • Try variations by adding roasted butternut squash, nuts, fresh herbs, or swapping spinach for kale or Swiss chard.