Name: Traditional Pumpkin Stuffed Shells with Spinach and Ricotta
Prep time: 80 min
Cook time: 50 min
Total time: 130 min
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)

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THIS POST HAS BEEN UPDATED AND IT APPEARED FIRST ON ITALIAN KITCHEN CONFESSION ON 11/12/2020.

These traditional Pumpkin Stuffed Shells with Spinach and Ricotta are a great vegetarian recipe, with the pumpkin as the main protagonist for this fall dish. It is a stunning recipe to feed a crowd as it is luxuriously rich, creamy, and gooey.

It works well for a cozy fall dinner or even for Thanksgiving as a main vegetarian dish or appetizer. While these pumpkin stuffed shells take a bit of time to be ready, they’re perfect for a mouthwatering meal with an unforgettable Italian touch!

Why you will love this recipe

– It is a great vegetarian dish, so you will be able to satisfy any family and friends craving.

– This recipe has a wow effect, especially if you present it on a fall theme dinner

– It has a creamy texture given by the pumpkin and the ricotta mix.

How to make Pumpkin Stuffed Shells with Spinach and Ricotta

Making this pumpkin ricotta stuffed shells will require some time, but it is worth all the efforts and with my tips, you will have a stress-free preparation.

Stuffed Shells are a pasta shape popular all over Italy, and it is usually filled with Spinach and Ricotta or with Ricotta and a rich tomato sauce. They are covered with Parmesan and baked until the cheese has become golden. In Italian, they are called conchiglioni, which means conchiglia gigante, translated as Jumbo shells.

The preparation of this recipe requires 4 phases: the first one is roasting the squash, the second is to cook the pasta, the third one is to prepare the filling and the fourth one is to fill the shells and bake them.

Step 1. HOW TO ROAST THE PUMPKIN

Roasting pumpkin is less intimidating than it seems. Follow these steps and you will master it in no time. Start by cutting into 2 half the pumpkin. As a tip, in order to safely divide the pumpkin, place a cloth under your chopping board and remove the top and bottom tips of the veggie so that it is flat and you can handle it better, preventing it to slide.

With the help of a spoon or a spoon baller, 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 pumpkin 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 toothpick.

Step 2. HOW TO COOK THE JUMBO PASTA SHELLS

While your pumkin is baking, cook the jumbo shells following the pasta tips, which I must confess I learned from my dad.

– Always add salt to the water before boiling, regardless of the sauce you will put on your pasta.

– 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, place it under running cold water and drain it well. At this point, you shells are ready to be handled and filled.

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

While the pumpkin is baking you can also prepare 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.
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.

MORE DELICIOUS RECIPES FOR YOU

PAPPARDELLE PASTA MADE FROM SCRATCH

ONE-POT SAUSAGE BROCCOLI PASTA

EASY SMOKED SALMON MASCARPONE LINGUINE

PENNE ALL’ ARRABBIATA (PASTA WITH SPICY TOMATO SAUCE)

RICOTTA ASPARAGUS PEA PASTA

Variations and subtitution

This recipe is ideal for VEGETARIAN diets.

For GLUTEN-FREE diets: sub the jumbo shells with their gluten-free version.

If you want a more gooey filling, you can add 1 cup of shredded mozzarella and use the Parmesan only to sprinkle it on top.

Jumbo shells are also an excellent filling for meat-lovers. You could fill the shells with a half-pound of sausage; in this case, omit the spinach.

Serving suggestions

As mentioned, Pumpkin stuffed shells is a great recipe for:

– A cozy fall dinner with your family you can have as an appetizer a Nourishing fall salad, or a Little Italian Salad.

– You can serve this to your date, with an Aperol Spritz, or Negroni Sbagliato as an aperitive.

– This recipe works as well for Thanksgiving: as a tantalizing appetizer, or as a main vegetarian dish. You will definitely add that unforgettable Italian touch I was mentioning at the beginning.

– Try this recipe also during the Christmas holidays, it is definitely a nice addition to your table.

Which wine to pair with Pumpkin Stuffed Shells

My suggestions for wine pairing with the Pumpkin Ricotta Stuffed Shells would be a Chardonnay from the Piemonte region. Chardonnay’s right kind should be oaked as it develops notes of burnt caramel and butter, which pair perfectly with the richness of the pasta, given by the oven-baked pumpkin and the creamy cheese.

In case you go for Pumpkin Stuffed Shells with meat, I recommend a red wine instead. A Valpolicella from the Veneto region is a great wine pairing as the cinnamon and green peppercorn pairs well with the sausage and the pumpkin’s predominant flavor.