Savory Pumpkin & Spinach Stuffed Shells Recipe

As fall approaches most of us are ready to savor the rich, earthy flavors of pumpkin. In this delectable recipe, we’ll craft a dish that marries the warmth of pumpkin with the vibrant goodness of spinach, all encased in jumbo pasta shells. This Savory Pumpkin and Spinach Stuffed Shells Recipe is a celebration of seasonal ingredients and a symphony of flavors that will tantalize your taste buds. It’s the best of both worlds: fall & Italian!

Whether you’re an experienced chef or a novice in the kitchen, these stuffed shells are bound to be a dinner time favorite or the star of your next fall gathering.

Pumpkin & Spinach Stuffed Shells Ingredients:

• 24 jumbo pasta shells (one box)
• 2 cups canned pumpkin puree (not pumpkin pie filling!)
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup marinara sauce
• Fresh basil leaves and/or parsley for garnish (optional)

Let’s Get Cooking – Instructions:

1. Preheat oven to 350°F (175°C).
2. Bring a large part of water to a boil, and then cook the jumbo pasta shells according to package instructions until al dente. Do not overcook! Drain and set aside.
3. In a large mixing bowl, combine the canned pumpkin puree, chopped spinach, ricotta cheese, grated Parmesan cheese, shredded mozzarella cheese, minced garlic, dried sage, dried thyme, salt, and pepper. Mix until all ingredients are well incorporated.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish.
5. Stuff each cooked pasta shell with the pumpkin and spinach mixture and place them in the baking dish.
6. Pour the remaining marinara sauce evenly over the stuffed shells.
7. Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the shells are heated through and the sauce is bubbling.
8. Remove the foil and bake for an additional 5-10 minutes, or until the cheese on top is golden and bubbly.
9. Garnish with fresh basil or parsley leaves if desired.
10. Serve hot, and watch as family and your guests savor the flavors of fall in every bite!

Enjoy!

I hope you guys enjoy this delicious, savory pumpkin and spinach stuffed shells recipe as much as everyone else has. Feel free to reduce as needed if you don’t need a large batch. Don’t be afraid to divide it and freeze half to cook later, or divide the leftovers in small single-serve portions for lunches later own. Simply pop out of the freezer, though in the fridge, and reheat in the oven or microwave. (I like to freeze smaller portions in to-go containers and then drop them in my lunchbox and take them to work. By lunchtime they have slowly thawed but still cool, so I pop them in the microwave and have a savory lunch in no time!

What Do You Think About his Savory Pumpkin & Spinach Stuffed Shells Recipe?

Are you planning on trying this recipe? If so, please be sure to come back and let everyone know what you think about it in the comments below! I love feedback!

Looking for More Great Pumpkin Recipes?

Be sure to check out these great pumpkin recipe books featuring some of the best pumpkin recipes, tips, and ideas!

Or, find more delicious recipes HERE.

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