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Pumpkin Stuffed Shells

Traditional Pumpkin Stuffed Shells with Spinach and Ricotta

This a great vegetarian recipe, with the pumpkin as main protagonist. Ideal for Thanksgiving or for a cozy dinner, this comforting meal is rich, creamy and gooey.
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Prep Time: 1 hour 20 minutes
Cook Time: 50 minutes
Total Time: 2 hours 10 minutes
Course: Appetizer, Main Course, Pasta
Cuisine: Italian
Diet: Vegetarian
Keyword: Fresh Ricotta, Jumbo Shells, Pumpkin, Pumpkin Stuffed Shells, Spinach
Difficulty: Moderate
Servings: 4 people
Calories: 569kcal

Ingredients

  • 1½ pound pumpkin
  • 3 ⅓ cup spinach fresh
  • 1 cup ricotta
  • 1 cup parmesan grated
  • 4 tbsp butter unsalted
  • 2 tbsp lime squezeed
  • 4 tbsp sage chopped
  • 1/3 pound jumbo shells pasta
  • 2 tbsp olive oil extra virgin
US Customary - Metric

Instructions

STEP 1. HOW TO ROAST THE PUMPKIN

  • Start by cutting into 2 half the pumpkin. With the help of a scooper, remove the seeds, until the cavity is entirely clean. Put some salt over all the pulp.
  • With a brush, put some extra virgin olive oil on the surface of the pulp. Place the butternut squash upside down in a baking pan, that you previously covered with wet and squeezed baking paper.
  • Bake in the oven for 45-50 minutes at 250 C°. The veggie is ready when you can easily pierce it with a fork.

STEP 2. HOW TO COOK THE JUMBO PASTA SHELLS

  • Add salt to a pot of water when it starts boiling. Add the pasta when the water is boiling and cook it for the time on the instructions on the package.
  • Once the pasta is ready switch off the stove, quickly take the pot to your sink, and add a bit of cold running water to stop the cooking. This will ensure your pasta is “al dente” (firm to the tooth).
  • To cool the pasta completely, place it under running cold water and drain it well. At this point, your shells are ready to be filled.

STEP 3. HOW TO PREPARE THE PUMPKIN, SPINACH AND RICOTTA FILLING

  • For the spinach, heat some EVOO in a frying pan. When the oil shimmers, add the shallots, cook them for 5 minutes until translucent, and add the spinach. Cook them until they are fully wilted.
  • Blend the pumpkin with a bit of lime juice and olive oil until creamy. Mix by hand the pumpkin blended, with the spinach and the onion, add a half cup of Parmesan and all the Ricotta.

STEP 4: FILL THE PASTA SHELLS AND BAKE THEM

  • Start by filling each shell with 2 and a half teaspoons of the filling.
  • Place all the shells in a baking dish previously buttered. Sprinkle on top the Parmesan and the sage and bake in the oven at 350° F (175° C) for 30 minutes until golden.
  • The Pumpkin Stuffed Shells are now ready to be enjoyed! BUON APPETITO!

Nutrition

Calories: 569kcal | Carbohydrates: 44g | Protein: 24g | Fat: 34g | Sodium: 578mg | Potassium: 915mg | Fiber: 3g | Sugar: 6g | Vitamin A: 17648IU | Vitamin C: 23mg | Calcium: 534mg | Iron: 4mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!