If you love comforting Italian dishes with a seasonal twist, this Pumpkin Ricotta Stuffed Shells Recipe is about to become your new favorite. It’s a cozy, creamy, and flavorful meal that combines tender jumbo pasta shells with a luscious pumpkin and ricotta filling, all perfectly seasoned with fresh sage and warm spices. The melty cheese, the aromatic herbs, and the rich pumpkin flavor come together in such a delicious way that every bite feels like a warm hug. Whether you’re hosting a family dinner or craving something special on a chilly evening, these stuffed shells are as delightful as they are satisfying.
Ingredients You’ll Need
Getting ready to make this Pumpkin Ricotta Stuffed Shells Recipe is easy because the ingredients are simple yet incredibly essential to building balance in flavor and texture. Each one brings something special to the dish — from the creamy ricotta that softens the pumpkin’s earthiness to the fragrant sage that adds a woodland freshness.
- Jumbo pasta shells (12 oz): Perfect large shells hold just the right amount of filling for a satisfying bite.
- Pumpkin puree (15 oz): Adds natural sweetness, creaminess, and that iconic fall flavor.
- Whole milk ricotta cheese (2 cups): Creamy texture that melds beautifully with pumpkin for the stuffing.
- Freshly grated parmesan cheese (¾ cup + ¼ cup for topping): Provides a sharp, nutty richness lending depth to the filling and topping.
- Large egg, beaten (1): Helps bind the filling ingredients together perfectly.
- Minced garlic (3 cloves): Delivers a punch of aromatic flavor to complement the pumpkin.
- Fresh sage (2 tbsp, chopped): Adds fragrant earthiness that elevates the flavor profile magnificently.
- Ground nutmeg (¼ tsp): Offers a warm, spicy note that enhances the pumpkin’s sweetness.
- Pinch of ground cinnamon: A subtle hint of cozy spice that rounds out the filling.
- Salt and pepper to taste: Essential seasonings to bring all flavors into harmony.
- Marinara sauce (24–26 oz jar): A tangy, herby tomato base that balances the richness of the filling.
- Optional mozzarella cheese: For a golden bubbly topping if you want extra cheesy goodness.
How to Make Pumpkin Ricotta Stuffed Shells Recipe
Step 1: Prepare Your Oven and Pasta
Start by preheating your oven to 350°F (175°C). While the oven warms up, cook the jumbo pasta shells in salted water until they are perfectly al dente. Al dente means tender but with a slight bite, so they won’t get mushy once stuffed and baked. Once cooked, drain the shells carefully and rinse them with cold water to stop the cooking process. This little step keeps them firm and easier to handle when filling them later.
Step 2: Mix the Creamy Pumpkin Ricotta Filling
In a spacious mixing bowl, combine the pumpkin puree, whole milk ricotta, ¾ cup parmesan cheese, beaten egg, minced garlic, fresh chopped sage, ground nutmeg, cinnamon, salt, and pepper. Stir gently but thoroughly to ensure the filling is smooth, flavorful, and evenly seasoned. This mixture is the heart of your Pumpkin Ricotta Stuffed Shells Recipe, with the spices enhancing that cozy pumpkin flavor and the cheese adding that silky texture everyone loves.
Step 3: Prepare the Baking Dish with Sauce
Spread about 1½ cups of marinara sauce evenly across the bottom of a 9×13-inch baking dish. This layer forms the flavorful bed for the stuffed shells and keeps them moist while baking, balancing the creamy filling with bright, tangy tomato goodness.
Step 4: Fill Each Shell
Using a spoon or a piping bag, fill each cooked shell with approximately 2 tablespoons of the pumpkin ricotta mixture. Filling them gently but generously makes sure each bite is loaded with that luscious blend. Arrange the shells neatly in your prepared baking dish, nestled side by side atop the marinara base.
Step 5: Top with Sauce and Cheese
Pour the remaining marinara sauce over the arranged stuffed shells, ensuring each one gets some saucy coverage. Next, sprinkle the reserved ¼ cup parmesan cheese evenly on top. If you’re feeling indulgent, add shredded mozzarella for a beautiful golden, bubbly topping that makes the dish extra comforting and irresistible.
Step 6: Bake to Perfection
Cover the baking dish tightly with foil and bake for 30 minutes. This allows the filling to set and the flavors to meld. Then, remove the foil and continue baking for an additional 10 minutes. Letting the shells bake uncovered crisps the cheese topping just enough and intensifies the sauce’s aroma throughout your kitchen.
Step 7: Rest Before Serving
Once out of the oven, let the stuffed shells rest for 5 to 10 minutes. This crucial step helps everything settle nicely so your Pumpkin Ricotta Stuffed Shells Recipe slices beautifully and stays intact when plated.
How to Serve Pumpkin Ricotta Stuffed Shells Recipe
Garnishes
A sprinkle of finely chopped fresh sage or a handful of freshly chopped parsley adds a pop of color and fresh flavor that complements the earthy pumpkin beautifully. Don’t forget a quick drizzle of good quality extra virgin olive oil or a light dusting of additional parmesan for that finishing touch!
Side Dishes
Serve these stuffed shells alongside a crisp green salad with a tangy vinaigrette to balance the richness, or try garlic roasted broccoli or sautéed spinach for a well-rounded meal. A warm crusty bread on the side is perfect for mopping up any leftover sauce.
Creative Ways to Present
If you’re entertaining, consider serving your Pumpkin Ricotta Stuffed Shells Recipe in individual mini baking dishes or ramekins for a charming “personal portion” presentation. You can also layer the shells in a casserole with extra layers of sauce and cheese, turning it into a stunning baked pasta centerpiece.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover stuffed shells in an airtight container for up to 3 days. The flavors continue to develop, making leftovers even tastier the next day, and the texture remains pleasing when gently reheated.
Freezing
This recipe freezes wonderfully. Assemble the shells in a baking dish, cover tightly with foil, and freeze for up to 2 months. When you’re ready to enjoy, bake them straight from frozen, adding extra baking time to ensure they’re heated through.
Reheating
For best results, reheat leftover or frozen Pumpkin Ricotta Stuffed Shells Recipe in the oven at 350°F (175°C) covered with foil until warmed through. This method preserves the creamy texture and prevents the shells from drying out. You can also microwave individual portions covered loosely, but the oven gives the best texture.
FAQs
Can I use canned pumpkin or fresh pumpkin for this recipe?
Canned pumpkin puree is best because it has a smooth texture and consistent moisture level perfect for the filling. If you want to use fresh pumpkin, roast and puree it yourself, but make sure it’s thick and not watery to keep the filling creamy.
Is this recipe suitable for vegetarians?
Absolutely! This Pumpkin Ricotta Stuffed Shells Recipe is vegetarian-friendly since it relies on cheese and veggies, without any meat products. Just double-check your marinara sauce to make sure it’s free from animal-derived ingredients.
Can I substitute ricotta cheese with something else?
You can substitute ricotta with cottage cheese if you want, but it’s best to blend it smoothly before mixing. For a vegan alternative, try a tofu-based ricotta or nut cheese, but you’ll lose a bit of the signature creaminess.
How spicy is this dish?
This recipe is on the mild side, focusing more on warm, cozy spices like nutmeg and cinnamon rather than heat. However, you can easily add red pepper flakes or hot sauce in the marinara if you prefer something with a kick.
Can I prepare this recipe gluten-free?
Yes! Simply swap out the jumbo pasta shells for a gluten-free version available at most grocery stores. Make sure your marinara sauce is gluten-free too. The rest of the ingredients are naturally gluten-free, making this dish easy to adapt.
Final Thoughts
This Pumpkin Ricotta Stuffed Shells Recipe is an absolute winner whenever you want to impress with a comforting, seasonal dish that feels like a warm embrace from the inside out. Its creamy filling, savory herbs, and cozy spices make it a must-try for fall dinners or anytime you want a creative twist on classic stuffed shells. Give it a go — I promise it will quickly become one of your beloved recipes to make again and again!
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Pumpkin Ricotta Stuffed Shells Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4–6 servings (about 20–24 stuffed shells)
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
A comforting and flavorful twist on classic stuffed shells, featuring jumbo pasta shells filled with a creamy mixture of pumpkin puree, ricotta, parmesan, and warm spices. Baked in marinara sauce and topped with melted cheese, this dish is perfect for fall dinners or any occasion needing a cozy, delicious meal.
Ingredients
Pasta
- 1 box (12 oz) jumbo pasta shells
Filling
- 1 can (15 oz) pumpkin puree
- 2 cups whole milk ricotta cheese
- ¾ cup freshly grated parmesan cheese (plus ¼ cup for topping)
- 1 large egg, beaten
- 3 cloves garlic, minced
- 2 tbsp chopped fresh sage
- ¼ tsp ground nutmeg
- Pinch of ground cinnamon
- Salt and pepper to taste
Sauce and Topping
- 1 jar (24–26 oz) marinara sauce
- Optional: mozzarella cheese for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, following package instructions. Drain and rinse them under cold water to stop the cooking process and prevent sticking.
- Prepare Filling: In a large bowl, combine the pumpkin puree, whole milk ricotta cheese, ¾ cup freshly grated parmesan, beaten egg, minced garlic, chopped fresh sage, ground nutmeg, ground cinnamon, salt, and pepper. Mix thoroughly until well combined.
- Prepare Baking Dish: Spread 1½ cups of marinara sauce evenly on the bottom of a 9×13-inch baking dish. This prevents sticking and adds flavor to the base.
- Stuff Shells: Using a spoon or piping bag, fill each cooked shell with about 2 tablespoons of the pumpkin ricotta mixture. Make sure each shell is generously filled but not overstuffed to avoid bursting.
- Arrange and Top: Place the stuffed shells snugly in the baking dish over the marinara. Pour the remaining marinara sauce over the shells and sprinkle with the remaining ¼ cup parmesan cheese. If desired, add mozzarella cheese on top for extra cheesiness.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes to allow flavors to meld and the filling to warm through.
- Finish Baking: Remove the foil and continue baking for an additional 10 minutes. This step helps the cheese to brown slightly and the sauce to thicken.
- Rest and Serve: Let the stuffed shells rest for 5 to 10 minutes after removing from the oven. This helps them set and makes serving easier.
Notes
- For a lighter version, substitute whole milk ricotta with part-skim ricotta.
- If fresh sage is unavailable, dried sage can be used but reduce the amount by half due to its concentrated flavor.
- Adding mozzarella on top is optional but recommended for a gooey, cheesy crust.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Ensure shells are cooked just al dente to prevent them from becoming mushy during baking.
