Stuffed Ricotta Shells and Tuscany Pumpkin Alfredo

Serves 4 to 6


  • 1 jar Cucina Antica Tuscany Pumpkin sauce
  • 1 tbsp. extra virgin olive oil
  • ½ cup heavy whipping cream (or half and half) 
  • 12 oz. jumbo shells
  • 1 cup ricotta cheese
  • 1/3 cup mozzarella cheese
  • ¼ cup Parmesan cheese
  • 1 large egg
  • 3 fresh basil leaves, minced
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • 1/8 tsp. crushed red pepper
  • Salt and pepper to taste
  • 1/3 cup Pecorino Romano cheese


Preheat oven to 375 degrees. Cook pasta al dente, drain and set aside. Toss pasta with olive oil to keep from sticking. In a large bowl, mix together the ricotta cheese, mozzarella cheese, Parmesan, egg, basil, garlic, salt and crushed red pepper. In a medium saute pan, stir together Cucina Antica Tuscany Pumpkin sauce and heavy whipping cream. Bring to a low simmer. Stuff the pasta shells with the ricotta cheese mixture and place in a casserole dish. Pour the Tuscany pumpkin Alfredo over the shells. Cover the pan and bake for about 15 minutes. Remove and add Pecorino Romano cheese. Cook uncovered for about 5 more minutes or until cheese is melted. Allow to cool a few minutes, then serve.  

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.