Pumpkin and ricotta stuffed shells
Vegetarian pasta shells with delicate ricotta cheese, Parmesan cheese and baked pumpkin.
Ingredients
Pasta shells
- 150 g pasta (large shells)
- 250 g ricotta cheese
- 50 g hard Italian cheese + 1 tbsp for garnish (e.g. parmesan, grana padano)
- 1 mozzarella ball
- 250 g hokkaido/kabocha pumpkin (about 1½ cup diced)
- 1 tbsp oil
- ½ tsp dried thyme
- pinch of nutmeg
- salt to taste
- black pepper to taste
Tomato sauce
- 1 can chopped tomatoes
- ½ tsp dried oregano
- 1 tsp sugar
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 180°C.
- Peel the pumpkin, remove the seeds with the fibrous centre. Dice the flesh into small cubes, mix with a tablespoon of oil, thyme and salt. Spread on a baking sheet lined with paper and bake for about 15-20 minutes or until the pumpkin is tender. Set aside to cool.
- Prepare the stuffing: mix the ricotta cheese, parmesan cheese and nutmeg thoroughly, then add the baked pumpkin and mix gently until combined.
- Cook the pasta (al dente) according to the instructions on the package. Make sure you don’t overcook it. Rinse with cold water and set aside.
- Tomato sauce: cook all the tomato sauce ingredients in a small saucepan for about 10 minutes until slightly reduced.
- Spread the reduced tomato sauce on the bottom of a large ovenproof dish and place the pasta shells filled with the prepared stuffing on top. Tear the mozzarella cheese into smaller pieces and place on top, then sprinkle with a little grated Parmesan cheese. Put the prepared dish in the oven and bake for about 20-25 minutes. Enjoy your meal!
Notes
- With this recipe you'll prepare 4 smaller or 2 large portions.
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