Ingredients
- Large pasta shells
- 1 cup roasted pumpkin puree
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup marinara sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Cook the Pasta Shells:
Boil a large pot of salted water. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly. - Prepare the Filling:
In a bowl, mix the roasted pumpkin puree, ricotta cheese, Parmesan cheese, cinnamon, nutmeg, salt, and pepper. Stir until smooth and well combined. - Stuff the Shells:
Using a spoon, carefully fill each pasta shell with the pumpkin-ricotta mixture. - Prepare the Baking Dish:
Place a thin layer of marinara sauce at the base of the baking dish.. Arrange the stuffed shells in the dish, placing them seam side down. - Top with Sauce:
Spread the leftover marinara sauce over the stuffed shells. Sprinkle additional Parmesan cheese on top if desired. - Bake:
Cover the baking dish with aluminum foil and bake for 20 minutes Take off the foil and continue baking for 5 more minutes, or until the cheese is melted and bubbly - Garnish and Serve:
Garnish with fresh parsley before serving.
Preparation Time
15 minutes
Cooking Time
25 minutes
Storage
Place the leftovers in an airtight container and refrigerate for no more than 3 days..
Benefits
- Ricotta Cheese: High in protein and calcium, supporting bone health.
- Pumpkin: Rich in vitamins A and C, fiber, and antioxidants.
- Nutmeg and Cinnamon: Add warmth and boost flavor with potential anti-inflammatory benefits.