Mashed sweet potatoes and ricotta cheese combine into a creamy, flavorful filling for these vegetarian stuffed shells.
Pasta is one of those reliable weeknight-and-weekend comforts that’s always open to creative twists. This vegetarian take on stuffed shells fills jumbo pasta shells with a sweet potato and ricotta mixture, then bakes them in a rich three-cheese sweet potato sauce. The result is a satisfying, slightly sweet and savory dish that works great for family dinners, potlucks, or as a make-ahead entrée.
Ingredients
Sweet Potato Ricotta Filling
- 1 lb sweet potatoes
- 16 oz ricotta cheese
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 18–20 jumbo pasta shells
- ½ cup grated Parmesan cheese (for topping)
- ½ cup Italian seasoned bread crumbs (for topping)
Three-Cheese Sweet Potato Sauce
- 3 cups sweet potatoes, peeled and cubed
- 2 cups vegetable broth
- 1½ cups milk
- 2 garlic cloves, peeled
- ¼ cup ricotta cheese
- ½ teaspoon ground nutmeg
- 1 teaspoon fresh sage, chopped
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup Gruyère cheese, grated
- 1 cup mozzarella cheese, grated
Three-Cheese Sweet Potato Sauce Instructions
1. In a large pot, combine the cubed sweet potatoes, vegetable broth, milk, and garlic. Bring to a boil over high heat.
2. Reduce heat to medium and simmer until the sweet potatoes are very tender, about 20–25 minutes.
3. Lower the heat to low. Add the ricotta, nutmeg, chopped sage, salt, and pepper. Use an immersion blender (or transfer carefully to a blender) or a potato masher to puree the mixture into a smooth sauce.
4. Stir in the Gruyère and mozzarella until melted and fully incorporated. Keep the sauce covered and warm while you prepare the shells.
Sweet Potato Ricotta Stuffed Shells Instructions
1. Preheat the oven to 350°F (175°C).
2. To make the filling, peel and cube 1 pound of sweet potatoes. Bring a pot of salted water to a boil, add the sweet potatoes, and cook until fork-tender, about 20–25 minutes. Drain thoroughly and mash until smooth.
3. Stir the mashed sweet potatoes together with the ricotta cheese, cinnamon, and nutmeg until well combined. Taste and adjust seasoning as needed; set the filling aside to cool slightly.
4. Bring another large pot of salted water to a boil and cook the jumbo pasta shells for 7–8 minutes—just shy of al dente so they hold their shape when filled. Drain and let the shells cool enough to handle.
5. Gently spoon the sweet potato–ricotta filling into each shell. A small spoon or piping bag makes this easier and neater.
6. Spread half of the three-cheese sweet potato sauce in the bottom of a 9×13-inch (or similar) baking dish.
7. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining sauce evenly over the shells.
8. Sprinkle the Parmesan and Italian-seasoned breadcrumbs over the top for a golden, crunchy finish.
9. Bake for 20–25 minutes, until the sauce is bubbling and the top is lightly browned. Let the dish rest for 5 minutes before serving.
Serving Suggestions
Serve these stuffed shells hot, topped with crushed red pepper flakes for a touch of heat or additional chopped fresh sage for brightness. A simple green salad or roasted Brussels sprouts pairs well to balance the richness of the cheese and sweet potato.
Tips and Variations
- Make it gluten-free: substitute gluten-free jumbo shells and gluten-free breadcrumbs.
- Swap cheeses: if Gruyère isn’t available, use fontina or a mild sharp cheddar for depth of flavor.
- Add vegetables: fold in some sautéed spinach, caramelized onions, or roasted mushrooms into the filling for extra texture and nutrition.
- Spice it up: stir a pinch of smoked paprika or a dash of cayenne into the filling for a smoky kick.
- For a lighter sauce, use low-fat milk and reduce the amount of cheese, though the sauce will be less rich.
Storage and Make-Ahead
These stuffed shells refrigerate well. Assemble the dish up to the point of baking, cover tightly, and store in the refrigerator for up to 24 hours—then bake as directed, adding a few extra minutes if chilled. Leftovers keep for 3–4 days in an airtight container and reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
Vegetarian, comforting, and full of seasonal flavor, these sweet potato ricotta stuffed shells are a delicious twist on a classic pasta bake. Whether you’re cooking for family, entertaining friends, or preparing a make-ahead meal, this recipe offers a satisfying blend of creamy filling and cheesy sauce that’s sure to please.