Give Fall a Warm Welcome With Pumpkin-Stuffed Shells

Stuffed shells are kind of an ideal comfort food. Warm, cozy — they’re perfect for fall.

Well, almost perfect, anyway. The addition of pumpkin takes them up a notch, and this recipe from Eggland’s Best for pumpkin-stuffed shells (with eggs — yay for added protein!) is one we’re gonna be whipping up on the regular over the next few months.

Pumpkin-Stuffed Shells

Prep time: 

Cook time: 

Total time: 

Serves: 8

Serving size: 1

Calories: 608

Fat: 30g

Pumpkin is a delicious twist to traditional stuffed shells. Serve with your favorite crusty bread.
  • 12 ounces package jumbo shells
  • 2 Eggland's Best eggs (large)
  • 16 ounces ricotta
  • 1 (16 ounces) can pumpkin
  • 1 teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 tablespoons fresh chopped parsley
  • 1 cup shredded mozzarella cheese
  • 1 (28 ounces) jar marinara sauce
  • 8 ounces shredded mozzarella cheese
  • 8 ounces shredded Parmesan cheese
  1. Preheat oven to 350 degrees F.
  2. Bring large pot of water to boil and boil shells 8 to 10 minutes to al dente; drain.
  3. In a small bowl combine ricotta, eggs, pumpkin, salt, cinnamon, parsley, and mozzarella cheese.
  4. Gently stuff shells with pumpkin mixture and place in 13×9 baking dish.
  5. In a medium bowl combine sauce and cheese and pour on top of stuffed shells.
  6. Bake 50 to 60 minutes.

What’s the best ingredient you’ve ever had stuffed in a shell? I love pumpkin, and am also fairly partial to spinach. Kristen


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