#Post Title: Pumpkin and Spinach Stuffed Shells Recipe
##Introduction
Add a fall twist to your regular meals with this recipe for Pumpkin and Spinach Stuffed Shells. It combines the earthy sweetness of pumpkin with the fresh leafy goodness of spinach, all tucked inside tender pasta shells and baked until golden. Whether you’re serving these to impress at a dinner party or simply to warm up on a chilly night, these delicious stuffed shells are sure to satisfy.
##Why Make This Recipe
This Pumpkin and Spinach Stuffed Shells recipe is not only delicious but filled with nutrients from pumpkin and spinach. It takes classic Italian pasta shells and spins them into a unique dish that screams comfort. It’s also versatile, working perfectly as a main course or as a side dish for events.
##How to Make Pumpkin and Spinach Stuffed Shells
## Ingredients
– 20 jumbo pasta shells
– 1 cup pumpkin puree
– 1 cup ricotta cheese
– 1 1/2 cups fresh spinach, chopped
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1 tsp Italian seasoning
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
##Directions
1. Preheat oven to 375°F (190°C).
2. Cook jumbo pasta shells as per package instructions.
3. In a bowl, mix together pumpkin puree, ricotta cheese, chopped spinach, Parmesan cheese, an egg, minced garlic, Italian seasoning, salt, and pepper.
4. Spread marinara sauce at the bottom of a baking dish.
5. Fill each pasta shell with the pumpkin-spinach mixture and place the shells in the baking dish.
6. Drizzle the remaining marinara sauce over and sprinkle mozzarella cheese on top.
7. Cover the dish with foil and bake for 20 minutes.
8. Remove the foil and let it bake for an extra 10 minutes, or until the cheese is bubbly and golden.
9. Garnish with extra Parmesan cheese or fresh basil if desired.
##How to Serve Pumpkin and Spinach Stuffed Shells
Serve the Pumpkin and Spinach Stuffed Shells while hot. They pair excellently with a green salad and a glass of white wine. For a more hearty meal, serve alongside grilled chicken or fish.
##How to Store Pumpkin and Spinach Stuffed Shells
Leftover Pumpkin and Spinach Stuffed Shells can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, bake at 350°F (175°C) until warmed through.
##Tips to Make Pumpkin and Spinach Stuffed Shells
Overcooking pasta shells will make them tear while filling, so always cook them al dente. Also, don’t overstuff the shells. Use just enough filling so it doesn’t spill out during baking.
##Variations
For a vegan version, swap ricotta and mozzarella cheese with vegan cheese alternatives, and substitute the egg with a flax egg.
##FAQs
Q1: Can I use fresh pumpkin instead of canned puree for this recipe?
Yes! If using fresh pumpkin, chop it up, steam until tender and then mash using a potato masher or food processor.
Q2: Is there a substitute for spinach in this recipe?
Yes. You can replace spinach with other greens like Swiss chard or kale.
Q3: What type of pasta shells should I use for this recipe?
Jumbo pasta shells work best for this recipe because they have enough space to hold the stuffing. They are usually available in the pasta aisle of your grocery store.