Ricotta and Pumpkin Stuffed Baked Pasta Shells

A classic comfort food dish. Soft pasta shells stuffed with creamy ricotta and butternut pumpkin baked in tomato sauce. A perfect recipe for any celebration or a weekend dinner.


Prep Time: 35 mins
Cook Time: 25 mins
Yields: 4-6


  • 1 pack pasta shells
  • 1/2 butternut pumpkin, cubed
  • 400 g firm ricotta (use firm tofu, if vegan)
  • 3 cups baby spinach, chopped
  • 1 cup fresh basil leaves, chopped
  • 2 cups tomato sauce of your choice, I used Napoletana sauce
  • salt and pepper, to taste
  • 1/2 cup grated cheese (use dairy-free, if vegan)


  1. Cook pasta shells according to the package directions until al dente. Drain and set aside. Boil pumpkin for 20 minutes in a boiling water until soft, drain and puree. In a mixing bowl combine pureed pumpkin, ricotta (tofu), spinach and basil leaves. Season to taste.
  2. Preheat oven to 180°C. Spread half of the tomato sauce at the bottom of the baking dish. Fill each pasta shell with the ricotta mixture and arrange them into a single layer in the prepared baking dish. Poor over the remaining tomato sauce and sprinkle cheese on top.
  3. Bake for 20-25 minutes or until golden brown. Serve warm and enjoy right away!

Nutrition Facts

Per serving: 398 KCALS | 7.9G FAT | 3.8G SAT FAT | 72.1G CARBS | 4.8G SUGAR | 3.7G FIBRE | 10.7G PROTEIN

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