Name: Creamy Pumpkin Ricotta Stuffed Shells Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 20 jumbo pasta shells; 1 cup pumpkin puree (canned or fresh); 1 ½ cups ricotta cheese; 1 cup shredded mozzarella cheese, divided; ¼ cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped); ½ teaspoon ground nutmeg; Salt and freshly ground black pepper, to taste; 1 large egg; 2 cups marinara or tomato sauce; 2 tablespoons olive oil; Fresh parsley or sage leaves, for garnish (optional)

Introduction

Creamy Pumpkin Ricotta Stuffed Shells are a comforting and flavorful twist on a classic baked pasta dish. Filled with a rich blend of pumpkin, ricotta, and cheese, these shells are perfect for cozy dinners and bring fall-inspired warmth to the table.

A white oval dish holds a single layer of large pasta shells filled with a creamy orange mixture, topped with small bits of white cheese and sprinkled green herbs. The pasta shells sit closely together, resting on a smooth orange sauce that covers the bottom of the dish. The shells are light yellow with a ribbed texture, contrasting with the soft and slightly chunky filling inside. The dish is placed on a white marbled surface with soft natural light highlighting the creamy and textured layers of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 jumbo pasta shells
1 cup pumpkin puree (canned or fresh)
1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
½ teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
1 large egg
2 cups marinara or tomato sauce
2 tablespoons olive oil
Fresh parsley or sage leaves, for garnish (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
Step 2: Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to dry.
Step 3: In a large bowl, combine pumpkin puree, ricotta cheese, ½ cup mozzarella, Parmesan, garlic powder, dried sage, nutmeg, salt, pepper, and the egg. Mix until smooth and creamy.
Step 4: Spread about 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to keep the shells moist during baking.
Step 5: Fill each cooked shell generously with the pumpkin ricotta mixture and place them in the baking dish with the opening side up.
Step 6: Pour the remaining marinara sauce over the stuffed shells, then sprinkle the remaining ½ cup of shredded mozzarella cheese on top.
Step 7: Drizzle the olive oil evenly over the shells to add richness and aid in baking.
Step 8: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for 10 more minutes until the cheese is melted, bubbly, and golden brown.
Step 9: Remove from the oven and let the stuffed shells rest for about 5 minutes to set.
Step 10: Garnish with fresh parsley or sage leaves if desired, and serve warm for a creamy, comforting meal.

Tips & Variations

Use fresh sage for a brighter herbal flavor or substitute with thyme for a different aroma.
For a vegan version, replace ricotta with a plant-based cheese and use a flax egg instead of a regular egg.
Adding a pinch of red pepper flakes to the filling can give the dish a gentle kick.
Try using butternut squash puree instead of pumpkin for a sweeter variation.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, or microwave individual portions covered to retain moisture.

How to Serve

The image shows a white oval dish filled with large pasta shells arranged closely together, each stuffed with a creamy white filling. The pasta shells are placed on a thick layer of orange-colored sauce that looks smooth and rich. Small fresh sage leaves are scattered on top, adding a touch of green contrast. The empty spaces between the shells show the sauce underneath, creating a layered look of sauce and stuffed pasta shells. The background has a white marbled texture beneath the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can assemble the stuffed shells a day in advance, cover, and refrigerate. Bake them right before serving, adding a few extra minutes to the baking time if baking from cold.

What can I use if I don’t have jumbo pasta shells?

You can substitute large manicotti or cannelloni tubes for stuffing if jumbo shells are unavailable. Adjust cooking times as needed based on the pasta used.

Creamy Pumpkin Ricotta Stuffed Shells Recipe

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★★★★★

4.8 from 117 reviews

Creamy Pumpkin Ricotta Stuffed Shells are a comforting and flavorful baked pasta dish featuring jumbo shells filled with a rich mixture of pumpkin puree, ricotta, and warm spices. Topped with marinara sauce, mozzarella, and Parmesan cheese, this vegetarian dish makes a perfect fall-inspired meal that is both creamy and delicious.

Author: Lila
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4 to 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

Pasta and Filling

20 jumbo pasta shells
1 cup pumpkin puree (canned or fresh)
1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
½ teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
1 large egg

Sauce and Garnish

2 cups marinara or tomato sauce
2 tablespoons olive oil
Fresh parsley or sage leaves, for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the stuffed shells.
Cook the Pasta Shells: Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop cooking, then set aside to dry.
Make the Filling: In a large bowl, combine pumpkin puree, ricotta cheese, ½ cup shredded mozzarella, Parmesan, garlic powder, dried sage, nutmeg, salt, pepper, and the egg. Mix thoroughly until creamy and well combined.
Prepare the Baking Dish: Spread about 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to keep shells moist while baking.
Stuff the Shells: Fill each cooked shell generously with the pumpkin ricotta mixture, then place them open-side up in the baking dish.
Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells and sprinkle the remaining ½ cup shredded mozzarella on top.
Drizzle with Olive Oil: Lightly drizzle the olive oil over the shells to add richness and aid in baking.
Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted, bubbly, and golden brown.
Rest and Serve: Remove from oven and let the dish rest for about 5 minutes to set.
Garnish and Enjoy: Garnish with fresh parsley or sage leaves if desired, then serve warm for a creamy, flavorful meal.

Notes

Use fresh or canned pumpkin puree based on availability; fresh pumpkin should be cooked and pureed before using.
For a gluten-free version, substitute pasta shells with gluten-free jumbo shells.
To enhance flavor, fresh sage can be used instead of dried.
Do not overcook the pasta shells; they should be al dente to prevent mushiness after baking.
Allow the dish to rest before serving to help the filling set and flavors meld.

Keywords: pumpkin stuffed shells, ricotta pasta, fall pasta recipe, creamy pumpkin pasta, baked stuffed shells, vegetarian stuffed shells