Stuffed Shells with Pumpkin and Ricotta delicious and flavorful. The recipe I’m sharing today is for a Baked Pasta filled with pumpkin and ricotta. I cooked the pumpkin in a pan, then added creamy ricotta and béchamel. A perfect main course for Sunday lunch or a special occasion, that will impress your family and friends. For the pasta, I used large shells that I first boiled, then filled with the pumpkin and ricotta cream and finally baked for a super gratin. I also recommend reading the recipe for my Pumpkin and Chickpea Cream and the recipe for Spaghetti with Pumpkin, Stracchino, and Pistachios. If you like pumpkin, or even if you don’t love it too much, this is a recipe not to be missed. So let’s hurry into the kitchen and prepare Stuffed Pasta with Pumpkin and Ricotta together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: Serves 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 391.38 (Kcal)
- Carbohydrates 48.35 (g) of which sugars 4.92 (g)
- Proteins 17.40 (g)
- Fat 15.54 (g) of which saturated 8.73 (g)of which unsaturated 4.55 (g)
- Fibers 1.81 (g)
- Sodium 400.87 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stuffed Shells with Pumpkin
- 7 oz stuffed shells
- 1 1/4 cups béchamel
- 14 oz pumpkin (cleaned)
- 7 oz ricotta
- 1/2 cup Grana Padano cheese, grated
- 1 onion (small)
- to taste extra virgin olive oil
- 1 pinch pepper
- to taste salt
How to prepare Stuffed Shells
Clean the pumpkin by removing the rind, seeds, and internal fibers. Cut it into small cubes. Pour 2-3 tablespoons of extra virgin olive oil into a pan, add the cleaned onion and pumpkin. Lightly salt and let the pumpkin cook for 7-8 minutes over medium heat, stirring often with a wooden spoon.
While the pumpkin is cooking, cook the pasta. Boil the Shells in abundant salted water, adding a tablespoon of oil to prevent them from sticking together. Let them cook for about 12-14 minutes or for the time indicated on the pasta package you’re using. Drain them carefully and lay them upside down on a kitchen towel to drain and cool.
Also prepare the béchamel following my recipe on How to make béchamel or for convenience, you can use ready-made béchamel or prepare it in advance. Transfer the pumpkin to a bowl and simply mash it with a fork. Add the ricotta, half of the béchamel, half of the grated cheese, and a pinch of pepper. Mix.
Gently fill the Shells with the pumpkin and ricotta cream using a teaspoon. Arrange them as you prepare them next to each other in a baking dish with the bottom covered with béchamel. Cover them with béchamel and sprinkle with plenty of grated Grana Padano.
Bake the Stuffed Shells in a hot oven in static mode at 375°F for about 20 minutes. In the last few minutes of cooking, set the oven to grill for a delicious crispy crust.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
For a more flavorful dish, you can add cubes of scamorza or mozzarella to the filling
If there’s any leftover Stuffed Pasta, store it in a container in the fridge for 1-2 days. You just need to reheat it in the oven or microwave
Also check out the recipe for Crepes with Mushrooms and Béchamel
