Jumbo shells packed with pumpkin, chili, and pesto baked in tomato sauce for a rich vegetarian entrée.
# Components:
→ Pasta
01 - 20 jumbo pasta shells
→ Filling
02 - 1 1/4 cups canned pumpkin purée
03 - 1 cup ricotta cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese
06 - 1/4 cup basil pesto (store-bought or homemade)
07 - 1 small red chili, finely chopped or 1/2 teaspoon red pepper flakes
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Sauce & Topping
12 - 2 cups marinara sauce
13 - 1/2 cup shredded mozzarella cheese
14 - 2 tablespoons grated Parmesan cheese
15 - 2 tablespoons fresh basil leaves, torn for garnish
# Directions:
01 - Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
02 - Cook jumbo pasta shells in a large pot of salted boiling water according to package directions until just al dente. Drain gently, then cool slightly in a colander.
03 - In a mixing bowl, combine pumpkin purée, ricotta, Parmesan, mozzarella, basil pesto, chopped red chili or red pepper flakes, smoked paprika, ground nutmeg, salt, and black pepper. Stir thoroughly until the mixture is creamy and homogenous.
04 - Spread 1 cup of marinara sauce evenly over the base of the prepared baking dish.
05 - Fill each cooled pasta shell with approximately 2 tablespoons of the pumpkin pesto mixture. Arrange shells open side up in the baking dish.
06 - Pour the remaining marinara sauce over the filled shells. Sprinkle evenly with shredded mozzarella and grated Parmesan cheese.
07 - Cover the dish with aluminum foil and bake for 25 minutes. Uncover and bake an additional 10 minutes, until the top is golden and bubbling.
08 - Remove from the oven and garnish with torn fresh basil leaves before serving hot.
