Introduction

Creamy Pumpkin Ricotta Stuffed Shells combine tender pasta with a rich, flavorful pumpkin and cheese filling. This comforting dish is easy to prepare and perfect for a cozy dinner during cooler months.

A white scalloped dish holding large pasta shells with a smooth yellow-orange filling mixed with white chunks and small green herb pieces, arranged in three neat rows on a spread layer of orange sauce that covers the bottom of the dish. The shells are pale with subtle ridges, tightly packed and slightly overlapping. The background beneath the dish is a white marbled texture. 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 ensure it’s hot when ready for baking.
Step 2: Cook the jumbo pasta shells in salted boiling water according to package instructions until al dente. Drain and rinse under cold water, then set aside to dry.
Step 3: In a large bowl, mix pumpkin puree, ricotta cheese, ½ cup shredded mozzarella, Parmesan, garlic powder, dried sage, nutmeg, salt, pepper, and the egg until creamy and well combined.
Step 4: Spread about 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
Step 5: Stuff each cooked shell generously with the pumpkin ricotta mixture and arrange them in the baking dish, opening side up.
Step 6: Pour the remaining marinara sauce over the stuffed shells, then sprinkle the remaining ½ cup shredded mozzarella on top.
Step 7: Drizzle 2 tablespoons of olive oil evenly over the top to add richness.
Step 8: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and golden brown.
Step 9: Let the dish rest for about 5 minutes after baking to help it set.
Step 10: Garnish with fresh parsley or sage leaves if desired, and serve warm.

Tips & Variations

For a deeper sage flavor, sauté fresh sage in olive oil before adding it to the filling.
Use gluten-free pasta shells to make this dish gluten-free.
Add a pinch of red pepper flakes to the filling for a slight spicy kick.
Swap pumpkin puree for butternut squash puree if preferred.
Top with extra Parmesan before baking for a crispier crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. This dish can also be frozen before baking; thaw overnight in the refrigerator and bake as instructed, adding extra baking time if needed.

How to Serve

A white oval dish filled with large pasta shells layered with creamy orange sauce at the bottom. Each pasta shell, colored light yellow with ridges, is stuffed with a white, soft, crumbly cheese mixture, and scattered sage leaves with a green-grey color are placed on top and around the shells. The dish sits on a white marbled surface with part of a beige textured cloth visible on the left edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin as a substitute. Make sure it is fully cooked and smooth before adding it to the filling.

Do I need to cook the pasta shells before stuffing?

Yes, cooking the shells until al dente ensures they are soft enough to fill and bake without becoming mushy.

Creamy Pumpkin Ricotta Stuffed Shells Recipe

Print Recipe

★★★★★

4.7 from 140 reviews

This Creamy Pumpkin Ricotta Stuffed Shells recipe combines tender jumbo pasta shells filled with a flavorful mixture of pumpkin puree, ricotta, and cheeses, seasoned with aromatic sage and nutmeg. Baked in marinara sauce and topped with melted mozzarella, this dish is a cozy, comforting vegetarian meal perfect for fall or anytime you crave a rich, creamy pasta bake.

Author: Tara
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 to 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

Shells and Sauce

20 jumbo pasta shells
2 cups marinara or tomato sauce
2 tablespoons olive oil

Filling

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

Garnish

Fresh parsley or sage leaves (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) ensuring it’s ready for baking the shells once filled.
Cook the Pasta Shells: Boil a large pot of salted water, cook the jumbo pasta shells according to the package directions until al dente. Drain and rinse under cold water to halt cooking, then set aside to dry slightly.
Make the Filling: In a large bowl, mix together pumpkin puree, ricotta, ½ cup shredded mozzarella, Parmesan, garlic powder, dried sage, nutmeg, salt, pepper, and egg until smooth and creamy.
Prepare the Baking Dish: 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.
Stuff the Shells: Fill each cooked shell generously with the pumpkin ricotta mixture and place them open-side up in the baking dish.
Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, then sprinkle the remaining ½ cup of shredded mozzarella cheese evenly on top.
Drizzle with Olive Oil: Drizzle 2 tablespoons of olive oil over the assembled dish to add richness and enhance baking.
Bake: Cover the dish with foil and bake for 25 minutes. Remove foil and continue baking for an additional 10 minutes until cheese is melted, bubbly, and golden brown.
Rest and Serve: Let the baked shells rest for about 5 minutes out of the oven to set before serving.
Garnish and Enjoy: Garnish with fresh parsley or sage leaves if desired, then serve warm and enjoy your creamy, comforting stuffed shells!

Notes

Ensure shells are cooked al dente to prevent them from becoming too soft during baking.
Using fresh sage will provide a more vibrant flavor, but dried sage works well too.
Draining and rinsing the shells with cold water stops the cooking process and helps them cool for stuffing.
Allowing the dish to rest after baking helps the filling set and improves slicing.
This recipe can be made ahead and refrigerated before baking; just add extra baking time if baking from cold.

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