Ingredients
Scale
- 20 large pasta shells
- 1 cup ricotta cheese
- 1 cup cooked spinach, drained and chopped
- 1 cup roasted pumpkin puree
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon ground nutmeg
- Salt and black pepper to taste
- 2 cups béchamel or light cream sauce
- 1 teaspoon dried sage or a few fresh leaves, finely chopped
- ¼ cup breadcrumbs for topping
Instructions
- Bring a large pot of salted water to a boil and cook the pasta shells until al dente (8–10 minutes). Drain, rinse under cold water, and set aside.
- In a bowl, mix the ricotta, spinach, roasted pumpkin puree, half the Parmesan, nutmeg, salt, and pepper. Stir until smooth.
- In a skillet, heat olive oil and sauté the onion for 3 minutes. Add garlic and cook for 30 seconds. Combine with the filling mixture.
- In a small saucepan, heat the béchamel sauce over low heat. Add chopped sage and stir to blend the flavors.
- Preheat the oven to 180°C (350°F). Grease a baking dish with olive oil.
- Fill each pasta shell with the ricotta mixture using a spoon or piping bag. Arrange the shells in the baking dish, open side up.
- Pour the sage cream sauce over the stuffed shells. Sprinkle the remaining Parmesan cheese and breadcrumbs evenly on top.
- Bake for 25–30 minutes, until golden and bubbling. Let rest for 10 minutes before serving.
Notes
For a smoother filling, blend the pumpkin puree before mixing.
You can prepare the shells ahead and refrigerate overnight before baking.
To freeze, assemble the dish without baking, cover tightly, and freeze for up to two months.
For a dairy-free option, substitute ricotta and Parmesan with plant-based versions.
- Prep Time: 25
- Cook Time: 30