Everybody always crave these pumpkin and ricotta stuffed shells when fall arrives. They are cosy, comforting, and simpler to make than other baked pasta dishes such as lasagna. However, the true highlight is the homemade topping made with chili crisp and panko breadcrumbs, which adds the perfect balance of heat and crunch.
Sea Shells Stuffed With Zucchini And Ricotta Cheese Ingredients
- 1½ cups whole-milk ricotta,
- 20-22 jumbo pasta shells,
- 1 tbsp extra-virgin olive oil,
- 1 large egg, lightly beaten,
- 1¼ cups grated Parmesan cheese,
- 1 cup fresh or unsweetened canned pumpkin purée,
- 1 clove garlic, grated or finely minced,
- ½ tsp dried oregano,
- ½ tsp ground nutmeg,
- 1 tsp chili flakes, divided (optional),
- 4 cups jarred marinara sauce,
- 4 cups jarred marinara sauce,
- 1 tsp salt, or more to taste,
- ½ tsp ground black pepper, or more to taste,
- ½ tsp salt (omit if chili crisp is salty),
- 8-10 basil leaves, torn,
- 8-10 sage leaves, roughly chopped.
Chili-Crisp Bread Crumbs
- 2 tbsp chili crisp,
- 1 cup panco bread crumbs.
How to Prepare?
Heat the oven to 375 F with a rack in the middle position. Boil a large pot of salted water and cook the pasta shells until they are just al dente, which should be about three minutes less than the package instructions. Drain the shells, drizzle them with olive oil, and place them on a tray in a single layer, leaving space between each one. In a large mixing bowl, mix together the ricotta, pumpkin purée, 1 cup of Parmesan, the egg, garlic, nutmeg, ½ teaspoon of chili flakes, salt, and pepper, then stir until the mixture is smooth and creamy. When the pasta has cooled enough to touch, spoon roughly 2 tablespoons of the filling into each shell.
Place the stuffed shells on top of the sauce with the open side facing up. Pour the remaining ½ cup of sauce over the shells, sprinkle them with the last ¼ cup of Parmesan, and finish by adding the sage on top. Cover the dish with foil and bake it for 20 minutes. Then remove the foil and continue baking without a cover for about 10 minutes, or until the sauce is bubbling and the cheese turns golden. Meanwhile, heat a skillet over medium and add the chili crisp. Stir in the bread crumbs and cook, stirring frequently, for 2 to 3 minutes until they become golden brown. Add salt if necessary, then take the skillet off the heat. Take the shells out of the oven and sprinkle them with basil and the chili-crisp topping. Serve right away.
