Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Preheat oven to 200°C / 180°C fan-forced. Toss pumpkin in 1 tablespoon of olive oil and then place on a medium baking tray. Bake in the oven for 20 minutes or until just cooked through. Set aside to cool
- Meanwhile, cook the pasta shells according to packet instructions. Drain shells and set aside
- In a large non-stick fry pan, heat remaining tablespoon of olive oil over medium heat. Add the bacon and cook for 3 - 4 minutes or until the bacon starts to turn golden brown. Add the garlic and cook for a further minute. Add the nutmeg and spinach and continue to cook for a further 2 minutes. Transfer to a bowl and leave to cool
- Once the spinach, bacon and pumpkin are cool, combine with the ricotta and parmesan. Season with salt and pepper, as desired. Mix well then spoon the mixture into the pasta shells
- Pour two-thirds of the passata into a medium baking dish. Add the stuffed shells in a layer, then pour the remaining passata around the shells, being careful to not cover the shells in the passata. Top with Perfect Bakes cheese
- Bake for 20 - 25 minutes or until the cheese is melted and golden brown. Allow to rest for about 10 minutes before serving
Tips & Hints:
- Add some lemon zest and chopped parsley to the ricotta mixture before stuffing the pasta shells for added freshness and colour
- You can find jumbo pasta shells at major supermarkets and specialty grocers
- Preheat oven to 200°C / 180°C fan-forced. Toss pumpkin in 1 tablespoon of olive oil and then place on a medium baking tray. Bake in the oven for 20 minutes or until just cooked through. Set aside to cool
- Meanwhile, cook the pasta shells according to packet instructions. Drain shells and set aside
- In a large non-stick fry pan, heat remaining tablespoon of olive oil over medium heat. Add the bacon and cook for 3 - 4 minutes or until the bacon starts to turn golden brown. Add the garlic and cook for a further minute. Add the nutmeg and spinach and continue to cook for a further 2 minutes. Transfer to a bowl and leave to cool
- Once the spinach, bacon and pumpkin are cool, combine with the ricotta and parmesan. Season with salt and pepper, as desired. Mix well then spoon the mixture into the pasta shells
- Pour two-thirds of the passata into a medium baking dish. Add the stuffed shells in a layer, then pour the remaining passata around the shells, being careful to not cover the shells in the passata. Top with Perfect Bakes cheese
- Bake for 20 - 25 minutes or until the cheese is melted and golden brown. Allow to rest for about 10 minutes before serving
Tips & Hints:
- Add some lemon zest and chopped parsley to the ricotta mixture before stuffing the pasta shells for added freshness and colour
- You can find jumbo pasta shells at major supermarkets and specialty grocers
Ingredient spotlight
Featured ingredients in this recipe
Perfect Italiano Smooth & Creamy Ricotta
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Perfect Italiano Traditional Parmesan Grated
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Melissa
Had to improvise - I couldn't find jumbo shells so improvised with manicotti. I also added sage sausage. The process was more involved than I originally thought it would be, but it came out delicious.
Tim Coles
Shells - This recipe is delicious. A bit messy stuffing the shells but the flavour was worth the effort.
Maggie dean
Pumpkin recipe - This recipe reads well but labor intensive and not practical as the shells collapse after you cook which mss as led it very hard to put stuffing in
Sally
YUM! - Made this recipe again on the weekend. I love pumpkin. It's great. Thanks. Got the big shells from a deli.
noelly
ooohhhh - Thanks soooo much, what winner this was! I couldnt get giant shells today so stuffed cannelloni shells instead. Just scrummdiddlyumptious xx
+ 214 star only ratings in addition to the reviews above
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