Powerhouse Greens & Ricotta Stuffed Shells with Pumpkin Marinara
Bring a little autumn comfort to your table with these Stuffed Shells with Pumpkin Marinara: a wholesome twist on a beloved Italian classic. Tender jumbo pasta shells (conchiglioni) are generously filled with a creamy blend of ricotta (or high-protein cottage cheese) and finely chopped greens like spinach, kale, and chard for a nutritious boost.
Baked in a cozy pumpkin-tomato marinara that’s rich, velvety, and gently spiced, this dish captures all the flavors of fall in one bubbling, golden casserole. It’s hearty yet nourishing, family-friendly, and makes the perfect make-ahead meal for crisp weeknights or festive gatherings. Comfort food meets feel-good fuel — and everyone at the table will be asking for seconds. Let’s get cookin’!
PUMPKIN MARINARA SAUCE
2 tbsp good extra virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 cup pumpkin purée (not pumpkin pie filling)
2 tsp dried oregano
2 tsp dried basil
1/2 tsp ground nutmeg
Salt and pepper, to taste
¼ cup grated Parmesan
Fresh basil leaves (left whole and on the stem), optional for added sweetness
Chili flakes to taste, optional for added kick
FILLING
1 box (12 oz) jumbo pasta shells (conchiglioni)
2 cups ricotta cheese (or substitute with 2 cups small-curd cottage cheese for a lighter, higher-protein option)
1 cup shredded mozzarella
½ cup grated Parmesan
2 cups finely chopped or minced spinach or organicgirl Powerhouse Greens (a blend of baby spinach, kale, and chard — a nutrient-dense upgrade)
1 egg
¼ tsp ground nutmeg
Salt and pepper, to taste
TOPPINGS
Extra shredded mozzarella for right before baking
Extra grated Parmesan for topping when it comes out of the oven
Fresh basil or Italian flat leaf parsley for garnish
Instructions
1. Cook the Pasta Shells
Bring a large pot of salted water to a boil.
Cook shells until just al dente (about 8-9 minutes).
Drain and arrange on a baking sheet to cool slightly and drizzle olive oil on top and toss gently to avoid the shells from sticking together as they sit.
2. Make the Pumpkin Marinara
In a saucepan, heat olive oil over medium heat.
Add chopped onion; sauté until translucent (4-5 minutes).
Stir in minced garlic and cook for another 30 seconds or until fragrant.
Add tomatoes, pumpkin purée, oregano, basil, nutmeg, chili flakes (if using), salt and pepper to taste. Stir and add in the fresh basil leaves.
Simmer 15-20 minutes, stirring occasionally.
Adjust seasoning to taste and stir in Parmesan cheese.
3. Prepare the Filling
In a large bowl, combine ricotta (or cottage cheese), mozzarella, Parmesan, egg, nutmeg, salt, and pepper.
Fold in the finely minced greens until evenly distributed.
Notes:
For a smoother texture, blend the cottage cheese for a minute or two before mixing with the other ingredients.
To make this a heartier meal, add protein to this step (i.e. sausage, shredded chicken, etc.)
4. Assemble the Shells
Preheat the oven to 375°F (190°C).
Spread 1 cup of pumpkin marinara on the bottom of a 9x13-inch baking dish.
Fill each shell with about 2 tbsp of the cheese-greens mixture.
Arrange shells in the dish, seam side up.
Spoon the remaining sauce over the top and sprinkle with mozzarella.
5. Bake, Serve, and Enjoy!
Cover with foil; bake 25 minutes.
Remove foil and bake an additional 10 minutes, until bubbly and lightly golden.
Let rest for 5 minutes before serving.
Garnish with fresh basil, parsley, and one last sprinkle of Parmesan. Enjoy!
