Pumpkin Stuffed Shells

I came up with this recipe when I was experimenting with different ways to use pumpkin in my cooking. It is quick, simple and requires only a few ingredients. If you use store bought marinara sauce, there isn’t even any chopping involved. It’s perfect for those nights when you need to get a quick, healthy meal on the table.

I normally prefer to make my own pasta sauce, but I just wasn’t in the mood to make it the other night. I used this Classico Cabernet Marinara Sauce, which was actually pretty good for store bought.

This serves about four people, depending on how many each person eats. I usually eat four of the shells, but my husband can eat five.

What you will need. Three cups of Marinara Sauce ( or a 24 oz jar of store bought), 18 jumbo shells ( I usually cook 2 extra shells just in case one breaks) , one 15 oz. can of 100% pure pumpkin, 1/2 cup of grated Parmesan cheese (half for the filling & half for topping), 1/3 cup Italian seasoned bread crumbs, 2 egg whites lightly beaten, salt and pepper.

Preheat the oven to 350 degrees F.

Cook the pasta according to box directions (al dente).

Drain and place onto a platter or cookie sheet to cool.

Meanwhile, place the pumpkin into a bowl.

Add in the Italian seasoned bread crumbs.

Pour in the lightly beaten egg whites.

Next, add 1/4 cup of grated Parmesan cheese.

Add 1/4 teaspoon each of salt and pepper.

Pour 1/2 of the marinara sauce into a 9 x 13 in. baking dish.

Fill each shell evenly with rounded spoonfuls of the filling, and place into the baking dish.

Continue until all 18 shells are filled. Cover the shells with the remaining marinara sauce.

Top with the rest of the Parmesan cheese.

Cover with foil.

Place into the preheated oven and bake until heated through, about thirty minutes.


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Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.

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