Spicy Pumpkin and Pesto Cheese Stuffed Shells

Ingredients

For the Shells

• 20–24 jumbo pasta shells

• 1 cup ricotta

• 1 cup shredded mozzarella

• ½ cup grated Parmesan

• ½ cup basil pesto

• 1 cup canned pumpkin puree

• 1 egg

• 1 tsp garlic powder

• ½ tsp crushed red pepper flakes (adjust to heat level)

• ½ tsp smoked paprika

• Salt & pepper, to taste

For the Sauce

• 1½ cups marinara sauce

• ½ cup heavy cream

• ½ cup pumpkin puree

• ½–1 tsp crushed red pepper flakes

• ½ tsp Italian seasoning

• Salt & pepper to taste

Topping

• ½–1 cup shredded mozzarella

• Fresh basil, for garnish

Instructions

1. Cook the Shells

1. Bring a pot of salted water to a boil.

2. Cook shells 1 minute less than package instructions (they will bake longer).

3. Drain and lay on a tray to prevent sticking.

2. Make the Filling

4. In a large bowl, mix ricotta, mozzarella, Parmesan, pesto, pumpkin puree, egg, garlic powder, red pepper flakes, smoked paprika, salt, and pepper.

5. Stir until creamy and fully combined.

3. Make the Sauce

6. In a bowl, whisk together marinara, heavy cream, pumpkin puree, crushed red pepper, Italian seasoning, salt, and pepper.

7. Spread 1 cup of the sauce on the bottom of a baking dish.

4. Stuff the Shells

8. Spoon the pumpkin–pesto cheese mixture into each shell.

9. Arrange shells in the baking dish over the sauce.

5. Bake

10. Pour remaining sauce over the shells.

11. Top with mozzarella.

12. Cover with foil and bake at 375°F (190°C) for 20 minutes.

13. Uncover and bake 10–12 more minutes until bubbly and golden.

6. Serve

14. Garnish with fresh basil.

15. Let rest 5 minutes before serving.