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Pumpkin & Ricotta Stuffed Shells

Pull away from boring weeknight dinners with these super-easy, pull-apart cheesy pumpkin stuffed pasta shells! 🧡 = pure deliciousness! yum 🙂


1 Kallo Organic Vegetable Stock Cube

200g conchiglioni pasta

2 tablespoons olive oil

1 onion, finely sliced

2 garlic cloves, finely chopped

500g pumpkin, peeled and deseeded

250g ricotta

2 tablespoons basil, chopped

Season to taste

¼ teaspoon black pepper

400ml tomato pasta sauce

70g mozzarella, crumbled


1. Bring a large pot of water to a boil.

2. Cook the conchiglioni for 9 minutes, or until al dente. Drain the water, rinse under cold water, and set aside.

3. Place the same pot over a medium heat and add 2 tablespoons of olive oil. Add the onion and garlic. Stir and cook for 5–6 minutes.

4. Once the onions are translucent, add the pumpkin and crumble in 1 Kallo Organic Vegetable Stock Cube. Stir and cook for 1 minute until the stock cube is nicely dissolved. .

5. Add 500ml of water and simmer for 10 minutes, or until the pumpkin is tender.

Remove from the heat and drain the excess stock.

6. Using a fork, roughly mash the pumpkin (a little texture is good here). Next, add the ricotta, basil, salt, and pepper. Stir until combined. (Again, some texture is good here; it's nice to find a chunk of ricotta here and there!)

7. Preheat the oven to 190ºC.

8. Take a casserole dish or oven safe frying pan and pour the sauce in.

9. Stuff each pasta shell with a good amount of pumpkin filling and place on top of the dish.

10. Bake 30 minutes covered with foil, or until starting to brown on top.

11. Enjoy!